Homemade Cheddar “Garlic” Soft Pretzels

Combine 1 1/2 cups water, yeast and sugar in the bowl of a stand mixer that is fitted with a dough hook and mix until fairly mixed. This will take about one minute. Some clusters of yeast will remain. Let yeast/water rest for 5 minutes.

In a medium bowl combine flour and regular salt. Add flour and salt mixture into the bowl with the yeast mixture and knead for 2 minutes. If dough is super sticky add small amounts of additional flour until dough stops sticking to the sides. I had to add about 1/4 cup more. Do not add more than 1/2 cup. Add the cheese, parsley and dried minced onions and mix until just combined. Let it rest for 15 minutes.

Preheat oven to 425 F.

Turn the dough out onto a floured surface. Knead the dough for 1-2 minutes (see post for a video explaining how to knead) and shape into a ball. With a sharp knife, cut the ball of dough in half and then cut each half into thirds to make 6 smaller balls of dough. Each ball should be a little over 1/2 cup. This measurement does not have to be exact. Use as much or little dough for each pretzel as you wish—the size of the pretzel is completely up to you.

Take each ball of dough and roll into a rope. Make them as even in diameter as you can get it. My ropes were about twenty five inches long. Feel free to make your pretzels as thick or as thin as you wish. I personally like thicker pretzels, but make sure you do not make your ropes too thick because the dough will expand quite a bit in the oven.

To shape the pretzel, take the ends of the rope and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link for visual instructions.

In a small bowl, beat the egg and remaining 2 tablespoons water together and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on a baking sheet that you’ve lined with parchment paper and sprayed with non-stick baking spray. Sprinkle the tops of the pretzels with sea salt and parsley.

Bake for 15 minutes total, or until golden brown. After the first 10 minutes, remove the pretzels from the oven and carefully brush with melted butter before returning them to the oven to bake for the remaining 5 minutes. Remove from oven.

Allow pretzels to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days or frozen for up to 3 months.