Parmesan Soft Pretzels
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Homemade soft pretzels topped with shredded parmesan and baked until golden brown. These parmesan soft pretzels are delicious and perfect for snacking.
  • 1 ½ cup warm water
  • 2 ¼ teaspoon active dry yeast
  • 2 tablespoons light brown sugar
  • 1 tablespoon salted butter
  • 1 teaspoon sea salt
  • 3 ¾ - 4 cups all purpose flour
  • ½ cup baking soda for boiling
  • Water
  • 1 large egg, beatened
  • 1 tablespoon milk
  • 1 cup shredded parmesan cheese
  1. Whisk the yeast into warm water, and allow it to sit for a minute.
  2. Whisk in light brown sugar, salt, and melted butter. Then slowly add all purpose flour, one cup at a time. Mix using a wooden spoon until the dough comes together and is thick. Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add an additional ¼ - ½ cup of flour one tablespoon at a time until it is no longer sticky. The dough will start to pull away from the edge of the bowl. Touch the dough with your finger, if it bounces back, then it is ready to be kneaded.
  3. Lightly flour the counter top and then turn the dough onto the surface. Knead the dough for about 3 minutes and then shape into a ball. Place the ball of dough back into the bowl and cover with a towel. Let the dough rest for about an hour.
  4. Once the dough has about doubled in size, punch the dough down and divide it into 8-10 balls.
  5. Preheat the oven to 400F. Line a two baking sheets with parchment paper or silicone baking mat and set aside for now.
  6. In a large pot, fill with water and add baking soda. Let the water come to a boil. This will be the baking soda bath to give the pretzels a chewy texture.
  7. While the oven is preheating and the baking soda bath is coming to a boil, shape the balls of dough into pretzel shapes.
  8. Roll a ball of dough into a 12-14 inch rope. To make the pretzel shape, take the right side and cross over to the left. Cross right to left again and flip up. Repeat with the rest of the balls of dough until all are shaped like pretzels.
  9. Once the baking soda bath has come to a boil, drop the pretzels into the water about 2 at a time for about 30 seconds. Use a slotted spoon to remove them from the water, shake gently to remove as much of the water as possible, and transfer over to the parchment lined baking sheet.
  10. In a small bowl, mix together egg and milk to create an eggwash.
  11. Brush the tops of the pretzels with the eggwash. Then generously top the pretzels with shredded parmesan cheese.
  12. Bake the parmesan soft pretzels for about 15-17 minutes until the tops are golden brown.
  13. Serve the parmesan soft pretzels warm with your favorite dipping sauce.
  14. If you like, you can freeze the soft pretzels once they’ve cooled completely in freezer bags. You can take them out of the freezer, and reheat by baking at 350F for 20 minutes.
Recipe by Cooking with a Wallflower at