Garlic Herb Baked Pretzels Recipe - Food Fanatic

Garlic Herb Baked Pretzels Recipe

      8 Servings


For the Pretzels:
  • 2 1/2 teaspoons Garlic Powder, Plus more for topping
  • 1 teaspoon Onion Powder
  • 1 teaspoon Parsley Flakes
  • 1/2 teaspoon Dried Dill
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Oregano
  • 1 1/2 cups Warm Water, About 110 degrees
  • 1 tablespoon Granulated Sugar
  • 2 teaspoons Kosher Salt
  • 1 1/4 ounce packet Active Dry Yeast
  • 22 ounces All-Purpose Flour, By weight
  • 4 tablespoons Unsalted Butter, Melted
  • nonstick baking spray
  • Vegetable Oil, For rolling
  • 3/4 cup Baking Soda
  • 1 Egg Yolk
  • Pretzel Salt, Or sea salt, for sprinkling
Cider Cheese Dip:
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour
  • 1/2 bottle Hard Cider
  • 2 cups Shredded Cheddar Cheese
  • 2 teaspoons Dijon Mustard
  • Salt and Pepper, To taste


For the Garlic Herb Baked Pretzels

  1. Mix together garlic powder, onion powder, parsley flakes, dill weed, black pepper, and oregano in a small bowl and set aside.
  2. Place water in a medium size bowl and add sugar and salt. Stir. Sprinkle yeast on top of water and let set until yeast becomes foamy; about 5 minutes.
  3. Add flour to the bowl of an electric mixer. Add reserved garlic herb mixture, yeast mixture and butter. Mix on low using the dough hook attachment until ingredients are just combined. Increase speed to medium high and allow mix for about 4-5 minutes,. At this point, the dough should have pulled away from the sides of the mixer bowl and formed one large ball. Watch mixer carefully as the movement from the hook can move your mixer across the counter.
  4. Remove dough ball from bowl and lightly spray bowl with non-stick spray. Return dough to the bowl, cover with a towel and place in a warm, draft free spot for 55-60 minutes. Dough will have just about doubled in size.
  5. Preheat oven to 450°F. Lightly oil a work surface. Line two half sheet pans with Silpat Perfect Pretzel mats and set aside.
  6. Using a knife, divide dough into 8 equal pieces. Roll each piece of dough to about a 20 inch length rope. Use the pretzel guides on the Silpat Perfect Pretzel Mat to form your pretzels. Repeat with remaining dough.
  7. Fill a wide, straight sided sauce pan with water and add baking soda. Bring to a boil. Place pretzels, 1 or 2 at a time, in the pan and boil for about 30-45 seconds. Use a wide skimmer/strainer to transfer pretzels to and from the boiling water. Replace pretzels onto baking mats.
  8. Whisk egg yolk with 2 tablespoons of water and brush onto tops of pretzels. Sprinkle with pretzel salt and additional garlic powder. Bake for 14-15 minutes, rotating sheets halfway through baking time.
  9. Remove from oven and allow to cool slightly on a wire rack before serving.

For the Cider Cheese Dip

  1. In a small sauce pan, melt butter. Add flour and whisk for about 15-30 seconds. Add Cider and whisk until the flour is dissolved.
  2. Add in cheese, a handful at a time, and stir until completely melted. Stir in mustard and season with salt and pepper.
  3. Keep warm and serve with Garlic Herb Baked Pretzels. 
Garlic herb baked pretzels photo
Source: Pretzel recipe adapted from Alton Brown