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.
Serves:
Ingredients
- ¾cupwarm water,(100 to 105 degrees F)
- 1tspsugar
- 2¼tspactive dry yeast,or one 7-gram packet
- 2¼cupsall-purpose flour
- 1tspkosher salt
- 6cupswater
- 2tbspbaking soda
For the Garlic Butter Sauce:
- 6tbspunsalted butter
- 4clovesgarlic,chopped
- coarse salt
- fresh parsley,garnish
Instructions
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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.)
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In a large bowl, stir together flour and salt. Pour in yeast mixture and stir to form a dough.
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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.
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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.
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Fill a large pot with 6 cups of boiling water and 2 tablespoons baking soda. Bring to a boil.
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Get out two baking sheets. Line 1 with parchment paper. Place a wire-rimmed rack on top of the other.
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Preheat the oven to 400 degrees F.
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After the dough has risen, divide it into quarters and then each quarter into four pieces to make 16 small dough balls.
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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.
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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.
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Once all the pretzels have been boiled, move them to the lined baking sheet.
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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.
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In a small saucepan, melt butter with garlic over low heat. Once combined, remove from heat to avoid burning butter.
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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.
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Sprinkle pretzels lightly with coarse salt, then return pretzels to oven and bake a second time for 3 to 4 minutes.
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Remove pretzels and let cool. Garnish finished pretzels with fresh parsley.
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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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