Mini Garlic Butter Pretzels Recipe

Mini Garlic Butter Pretzels Recipe

How To Make Mini Garlic Butter Pretzels

For these delicious garlic butter pretzels, the dough is twisted, boiled, then baked until browned, before tossed with melted butter and garlic.

Preparation: 20 minutes
Cooking: 30 minutes
Rise Time: 1 hour
Total: 1 hour 50 minutes

Serves:

Ingredients

  • ¾cupwarm water,(100 to 105 degrees F)
  • 1tspsugar
  • tspactive dry yeast,or one 7-gram packet
  • cupsall-purpose flour
  • 1tspkosher salt
  • 6cupswater
  • 2tbspbaking soda

For the Garlic Butter Sauce:

  • 6tbspunsalted butter
  • 4clovesgarlic,chopped
  • coarse salt
  • fresh parsley,garnish

Instructions

  1. In a small bowl, stir together warm water, sugar, and yeast. Let sit for 5 minutes so the yeast can activate. It should be bubbling. (If not, the yeast is old and should be replaced.)

  2. In a large bowl, stir together flour and salt. Pour in yeast mixture and stir to form a dough.

  3. Knead the dough for 6 to 7 minutes in the bowl until it’s smooth and no longer sticky. If the dough is really sticky, add more flour by the ¼ cup.

  4. When the dough is smooth, transfer to a clean bowl. Cover loosely with a towel or plastic wrap and place in a warm area to rise for 60 minutes or until the dough at least doubles in size.

  5. Fill a large pot with 6 cups of boiling water and 2 tablespoons baking soda. Bring to a boil.

  6. Get out two baking sheets. Line 1 with parchment paper. Place a wire-rimmed rack on top of the other.

  7. Preheat the oven to 400 degrees F.

  8. After the dough has risen, divide it into quarters and then each quarter into four pieces to make 16 small dough balls.

  9. Working with one dough ball at a time, roll the dough out into a thin strand about 12 to 14 inches long. Form a pretzel by twisting two ends together to form a loop and then folding the ends back up.

  10. When the pretzel is formed, dunk it in the pot of boiling water. Wait until the pretzel floats (maybe 10 seconds) and then, remove with a slotted spoon and place on the wire rack over a baking sheet. Let drain.

  11. Once all the pretzels have been boiled, move them to the lined baking sheet.

  12. When all the pretzels are shaped, boiled, and placed on the baking sheet, transfer to the oven and bake for 10 to 12 minutes until they start to brown.

  13. In a small saucepan, melt butter with garlic over low heat. Once combined, remove from heat to avoid burning butter.

  14. When pretzels come out of the oven, add them to a large bowl and toss with garlic butter mixture. Return to the baking sheet, spooning any leftover sauce over each pretzel.

  15. Sprinkle pretzels lightly with coarse salt, then return pretzels to oven and bake a second time for 3 to 4 minutes.

  16. Remove pretzels and let cool. Garnish finished pretzels with fresh parsley.

  17. Pretzels are best served slightly warm. Store pretzels in an airtight container on the counter for 1 to 2 days or in the fridge for up to a week. Reheat in a low 300-degree F oven for 3 to 4 minutes until warmed through.

Nutrition

  • Calories: 106.58kcal
  • Fat: 4.55g
  • Saturated Fat: 2.77g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 1.16g
  • Polyunsaturated Fat: 0.24g
  • Carbohydrates: 14.24g
  • Fiber: 0.68g
  • Sugar: 0.33g
  • Protein: 2.17g
  • Cholesterol: 11.45mg
  • Sodium: 478.02mg
  • Calcium: 10.19mg
  • Potassium: 35.48mg
  • Iron: 0.92mg
  • Vitamin A: 41.75µg
  • Vitamin C: 1.92mg
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