Ingredients
Method
Prepare the Yeast Dough
- In a large mixing bowl or bowl of a stand mixer fitted with the dough hook, combine warm water, active dry yeast, and sugar. Let stand 5 minutes until frothy and aromatic.
- Add the melted butter, fine sea salt, and 3 cups of flour. Mix on low speed, gradually adding the remaining 1 cup of flour until a smooth, slightly tacky dough forms and pulls away from the bowl sides.
- Knead on low speed for 4–5 minutes (or 8 minutes by hand on a lightly floured surface). Shape into a ball, cover with a damp kitchen towel, and rest 10 minutes.
Shape & Quick Baking Soda Bath
- Preheat oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper and lightly grease with non-stick cooking spray.
- In a large wide pot, bring 8 cups of water and 1/2 cup baking soda to a gentle rolling boil over medium-high heat.
- Divide the rested dough into 6 equal portions. Roll each piece into a 20-inch-long rope (about 3/4-inch thick). Using a sharp knife or bench scraper, slice each rope into 1-inch bite-sized nuggets.
- Working in batches of 12–15 bites, drop pretzel nuggets into the simmering baking soda water for exactly 25–30 seconds. Remove with a slotted spoon, drain excess liquid, and transfer to prepared baking sheets spacing 1 inch apart.
Bake to Deep Golden Brown
- Bake at 425°F (220°C) for 13 to 15 minutes, rotating pans halfway through, until deep rich mahogany golden-brown and blistered on the crust.
- While pretzels bake, combine melted butter and minced garlic in a small saucepan over low heat for 1 minute just until aromatic without browning. Remove from heat and stir in half of the chopped parsley.
Toss in Garlic Butter & Parmesan
- Transfer hot pretzel bites immediately from baking sheets into a large stainless steel bowl.
- Pour the warm garlic butter all over the hot pretzel bites. Toss vigorously with tongs until thoroughly coated.
- Shower generously with freshly grated Parmigiano-Reggiano, coarse pretzel salt flakes, and remaining parsley. Toss once more and serve warm immediately with pub beer cheese dip!