SOFT GARLIC PARMESAN PRETZELS

SOFT GARLIC PARMESAN PRETZELS

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250g / 2 Cups Plain Flour

127g / 1 Cup Bread Flour

2tsp Dry Active Yeast

177ml / 3/4 Cup Water

118ml / 1/2 Warm Water

2tbsp Unsalted Butter (Melted)

1tsp Salt

1/2tsp Onion Powder

1 & 1/2tbsp Brown Sugar

Activate the yeast in the water and leave to sit for 5 minutes. Mix all the dry ingredients together in a stand mixer with a dough hook attachment. Add in the wet ingredients and knead for 8 - 10 minutes until the dough is smooth and no longer sticky. Place the dough in an oiled bowl to rise for 1 hour.

4 Garlic Cloves

Parmesan or Grana Padano Cheese

Flat Leaf Parsley

Crush the garlic and add to a food processor along with the flat leaf parsley. Grate the cheese and mix all the ingredients together.

Divide the pretzel dough into 6 pieces. Roll the dough out into a thin rope with an approx length of 60 - 70cm.

Form a 'u' shape with the dough and cross the two ends over each other. Wet the base of the the 'u' shape and bring the two ends to the base of the 'u' to form the pretzel. Place the pretzels on a baking tray lined with oiled foil. Bring some water to a boil in a large pot and add 90g (1/3 Cup) of Baking Soda. Boil the pretzels in the water for 1 minute (30 seconds on each side) and place back on the baking tray.

Make an egg wash to brush the pretzels with. After coating the pretzels in the egg wash, sprinkle 2/3 of the garlic parmesan mixture on top and bake at 220 degrees C / 428 F for 10 - 15 Minutes. Once removed from the oven, brush the pretzels with melted butter and top with the remaining garlic parmesan mixture.