seasoned pretzel recipe
The Best seasoned pretzel recipe
Classic Seasoned Pretzels
Crispy, cheesy pretzels baked to perfection with a tangy garlic sauce. Perfect for snacking or serving alongside a cold beer.
🥘Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 tbsp coarse salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup grated Parmesan cheese
- ½ cup milk
👨🍳Directions
-
1
Activate the yeast by mixing warm water, sugar, and yeast in a bowl. Let sit until foamy, about 5 minutes. -
2
In a large bowl, combine flour, salt, and oil. Pour in the yeast mixture and mix until a soft dough forms. -
3
Knead the dough for 8–10 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 425°F. Roll the dough into a rectangle about 12×18 inches. Sprinkle evenly with coarse salt, black pepper, paprika, garlic powder, and onion powder. -
5
Cut the dough into 1-inch strips and shape each into a pretzel rod, twisting the ends to form a loop. Place on a baking sheet. -
6
Bake for 15 minutes, then flip and bake another 10–15 minutes until golden brown. -
7
While pretzels bake, heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute. Stir in tomato sauce, Parmesan, and milk until smooth. -
8
Drizzle warm garlic sauce over baked pretzels and serve immediately.
🔧Equipment
- Mixing bowls
- Stand mixer or large bowl
- Oven
- Pretzel rod or dough cutter
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Seasoned Pretzels Works
❓ Frequently Asked Questions About Seasoned Pretzels
How long do I need to boil the pretzels before seasoning?
Boil the pretzels for about 1 minute 30 seconds in the water with the baking soda. The dough should rise to the surface and become soft but not break apart. The boiling helps set the shape, so don’t skip this step.
Can I make pretzels without a stand mixer?
Yes! Mix the dough by hand using a wooden spoon or your fingers. Knead until smooth and elastic—about 5–7 minutes. If the dough feels sticky, add a little flour, but don’t overwork it.
What’s the best way to keep pretzels from getting soggy after baking?
Cool them on a wire rack immediately after baking to let excess moisture evaporate. Store in an airtight container with parchment paper between layers to prevent sticking.
Can I use a different type of baking soda for the recipe?
Standard baking soda (sodium bicarbonate) works fine, but avoid baking powder or baking soda mixed with vinegar—it won’t give the same rise. If you have sodium acid pyrophosphate (used in some commercial pretzel dough), you can use 1 tsp instead of the baking soda.
Why do pretzels taste better the next day?
The flavor develops as the pretzels sit. The baking soda and yeast react with the dough, and the salt penetrates deeper over time. Let them cool completely before storing to avoid condensation.
