Garlic Parmesan Heart Pretzels
In the bowl of a stand mixer fitted with the dough hook attachment add water & sprinkle in the yeast. Let stand for 5 minutes to allow yeast to activate. Add the sugar, salt, garlic powder, butter & flour. Knead until dough is smooth & elastic.
Ingredients
- 1 ½ cups water, warm to touch
- 1 package Fleischmann’s Instant Yeast
- 3 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoons garlic powder
- ⅓ cup unsalted butter, melted & cooled
- 4 cups all-purpose flour
- ½ cup baking soda (for boiling pretzels)
- Egg wash
- Coarse salt, to finish
- Garlic butter, store-bought or homemade
- Grated parmesan, to finish
Method
In the bowl of a stand mixer fitted with the dough hook attachment add water & sprinkle in the yeast. Let stand for 5 minutes to allow yeast to activate.
Add the sugar, salt, garlic powder, butter & flour. Knead until dough is smooth & elastic.
Transfer to a lightly greased bowl, cover & let rise until doubled in size, about 1 ½ hours.
Divide dough into 12 equal portions. Roll into a long rope & shape into a heart. Transfer to two lined baking sheets (6 pretzels per sheet) & refrigerate for 15 minutes.
Bring a large pot of water to a boil & add the baking soda. Individually boil each pretzel for 30 seconds. Transfer back to the baking sheet. Brush pretzels with egg wash & sprinkle with coarse salt.
Bake at 425(f) degrees for 15 to 20 minutes, until golden.
While the pretzels are still warm, brush with garlic butter & finish with parmesan.
