Description
These Soft Pretzel Twists come with five delicious topping variations including Garlic Parmesan, Cinnamon Sugar, Everything, Sea Salt & Rosemary, and Pepperoni Pizza. The recipe features a homemade pretzel dough that is boiled in baking soda water for that classic chewy texture and then baked to golden perfection. Perfect for snack time or sharing at gatherings, this versatile recipe offers both savory and sweet options to satisfy every craving.
Ingredients
Scale
Pretzel Dough:
- 1½ cups warm water
- 1 Tbsp sugar
- 2 tsp sea salt
- 2¼ tsp instant yeast
- 4½ cups flour
- ¼ cup (1/2 a stick) butter, melted
- 8 cups water (for boiling)
- ½ cup baking soda
- 1 egg, lightly beaten
Garlic Parmesan Topping:
- 5 cloves garlic, crushed
- 3 Tbsp butter, melted
- 3 Tbsp grated Parmesan cheese
Cinnamon Sugar Topping:
- 1 Tbsp cinnamon mixed with 4 Tbsp sugar
- 3 Tbsp butter, melted
Everything Topping:
- 4 tsp poppy seeds
- 4 tsp sesame seeds
- 4 tsp dried garlic
- 4 tsp dried onion
- 1 tsp sea salt
Sea Salt & Rosemary Topping:
- 3 Tbsp fresh rosemary
- 3 Tbsp sea salt
Pepperoni Pizza Topping:
- Mini pepperoni, sliced thin
- Mozzarella cheese, sliced thin
Instructions
- Prepare the dough: In the bowl of a stand mixer fitted with the dough hook, combine warm water, sugar, sea salt, and instant yeast. Let the mixture sit for 5 minutes until frothy to activate the yeast. Add flour and melted butter, then mix on low speed for about 5 minutes until the dough pulls away from the sides of the bowl. Transfer the dough to a lightly oiled bowl, cover with aluminum foil, and place in the turned-off oven preheated to 200°F. Let it rise in this warm environment for about 1 hour until doubled in size.
- Shape the pretzels: Turn the risen dough onto a lightly floured surface. Divide it into 10 equal pieces. Roll each piece into a 16-inch rope, fold the rope in half, twist end over end, and shape it into a circle, pinching the ends together securely.
- Preheat oven and prepare baking sheets: Preheat the oven to 425°F. Line two large baking sheets with parchment paper and set aside.
- Boil the pretzels: Bring 8 cups of water and ½ cup baking soda to a rolling boil in a large pot. Using a flat spatula, carefully drop each pretzel twist into the boiling water and boil for 45 seconds. Depending on your pot size, you may need to boil them one at a time. Remove from water and place on the prepared baking sheets. Brush each with the lightly beaten egg to help toppings adhere and promote browning.
- Add toppings and bake: Choose your topping: For Garlic Parmesan, spread crushed garlic and sprinkle with Parmesan; for Cinnamon Sugar, bake plain then brush with butter and sprinkle cinnamon sugar after baking; for Everything, mix poppy seeds, sesame seeds, dried garlic, dried onion, and sea salt and sprinkle on; for Sea Salt & Rosemary, sprinkle rosemary and sea salt on top; for Pepperoni Pizza, arrange pepperoni slices and mozzarella on pretzels. Bake for 12-14 minutes until golden and puffed.
- Finish and serve: After baking, for Garlic Parmesan, brush with melted butter and sprinkle additional Parmesan. For Cinnamon Sugar, brush with melted butter and apply cinnamon sugar generously. Serve all varieties warm for the best flavor and texture.
Notes
- If freezing, after shaping the pretzels (step 3), place them on a baking sheet and freeze until solid. Transfer to a zip-top bag for storage. When ready to bake, do not thaw. Boil, egg wash, and bake from frozen, adding 1-2 extra minutes to the baking time.
- Recipe yields 10 pretzel twists, perfect for sharing or snacking.
Nutrition
- Serving Size: 1 pretzel twist
- Calories: 290
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
