Why You’ll Love Parmesan Garlic Pretzel Bites Recipe
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They’re deliciously savory with a crispy-chewy pretzel crust and rich garlic‑butter Parmesan coating.
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Great for entertaining — they’re easy to serve with dipping sauces and are perfect finger food.
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You can make the dough from scratch or save time by using store-bought bread dough.
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Fun to customize — you could try different coatings (e.g. cinnamon‑sugar for a sweet twist).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
DOUGH
1 cup warm water
2 tsp active dry yeast (or one ¼ oz envelope)
2 tsp sugar
3 cups all-purpose flour, divided
½ tsp salt
PRETZEL PREP
¼ cup baking soda
1 large egg
PARMESAN GARLIC TOPPING
¼ cup grated Parmesan
¼ tsp garlic powder
⅛ tsp salt
Freshly cracked pepper
1½ Tbsp butter
Directions
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Dissolve the yeast and sugar in warm water. Let sit for about 5 minutes until frothy. In a large bowl, stir together 2 cups of flour and the salt.
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Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms. Turn out onto a floured surface and knead for about 8 minutes, adding ½ to 1 cup more flour as needed, until the dough becomes smooth and elastic.
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Transfer the dough to a greased bowl, cover, and let rise for 1 hour or until doubled in size.
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Punch down the dough, flatten it into a disc, and cut into 16 wedges. Roll each wedge into a rope approximately 18 inches long and ½ inch thick. Cut each rope into 1-inch pieces and place them on greased, parchment-lined baking sheets.
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Let the pretzel bites rise for 30 minutes until puffy. Preheat the oven to 425°F (220°C).
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Bring a large pot of water to a boil and carefully add the baking soda (it will fizz). Boil 15–20 bites at a time for about 90 seconds, stirring gently. Remove with a slotted spoon and drain on a wire rack.
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Transfer boiled bites back to baking sheets. Whisk the egg with 1 tablespoon water and brush each bite with the egg wash.
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Bake for 15–17 minutes until golden brown and shiny. Let cool slightly.
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Melt the butter, pour it over the warm bites in a large bowl, and toss to coat. Sprinkle with the Parmesan-garlic mixture and toss again before serving.
Servings and timing
Makes approximately 16 servings (about 18 bites per serving)
Prep time: 2 hours 30 minutes
Cook time: 17 minutes
Total time: 2 hours 47 minutes
Variations
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Use store-bought frozen bread dough to save time instead of making dough from scratch.
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Swap toppings: instead of Parmesan-garlic, try cinnamon and sugar for a sweet version of the pretzel bites.
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Add herbs or spices (e.g., parsley, chili flakes, or onion powder) to the butter before tossing for a different flavor profile.
Storage/Reheating
Store cooled pretzel bites in an airtight container at room temperature for up to 1 day. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes to restore crispiness. For longer storage, freeze in a sealed container and reheat from frozen.
FAQs
What if I don’t have time to make dough from scratch — can I use store‑bought dough?
Yes — using store-bought frozen bread dough is a convenient shortcut that works well for this recipe.
Why do I need a baking soda water bath?
The baking soda bath gives pretzels their chewy texture and deep golden color by creating a slightly alkaline surface.
Can I skip the egg wash before baking?
You can, but the egg wash helps create a glossy, golden crust that looks and tastes more like traditional pretzels.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour, but the bites may turn out denser and less soft compared to using all-purpose flour.
My pretzel bites shriveled after the baking soda bath — is that normal?
Some shrinking is normal and they usually puff back up during baking. Avoid overboiling to minimize this.
Can I bake these ahead for a party?
Yes. You can bake them a few hours ahead and reheat in the oven before serving to refresh the texture.
Could I freeze leftover pretzel bites?
Absolutely. Let them cool, freeze in an airtight container, and reheat in the oven directly from frozen.
What dipping sauces go well with these pretzel bites?
Cheese sauce, mustard, marinara, garlic butter, or ranch all pair deliciously with these bites.
How do I know the dough is kneaded enough?
The dough should be smooth and elastic, and it should spring back when poked gently with a finger.
Can I make larger pretzels instead of bites using this recipe?
Yes. Instead of cutting the dough into bites, shape it into full-size pretzels and proceed with boiling and baking as directed.
Conclusion
Parmesan Garlic Pretzel Bites are a warm, flavorful treat that’s both fun to make and satisfying to serve. With a crisp outer crust, soft interior, and bold savory finish, they’re ideal for parties, snacking, or sharing with friends. This recipe offers flexibility, from dough preparation to seasoning, and delivers bakery-style results straight from your kitchen.
