Parmesan Pretzel Knots
Parmesan Pretzel Knots + Cheese Sauce + Marinara is basically my idea of the perfect game day food.
With the large game right around the corner, I thought it might be time to pace things upwardly a bit. Game Twenty-four hours snacks are a specialty of mine. Regardless of if the political party is at my house, or I'm cooking for a private chef customer, I'm all near serving an array of snack food. These Parmesan Pretzel Knots are going to be present from here on out. It's a archetype pretzel dough recipe that packs an Italian punch. Loaded with grated Parmesan cheese and Italian seasoning and and so dipped in a Parmesan cheese sauce – I mean it's a match made in heaven.
You could twist these into a traditional pretzel shape, but I'chiliad currently obsessing over the knots! Check out the step past footstep picture below on how to twist these pieces of dough into the perfect shape.
Parmesan Pretzel Knots
For the Pretzel Knots
- 1 1/two cups warm 110 to 115 degrees F water
- 1 tablespoon sugar
- 2 teaspoons kosher table salt
- 1 package active dry yeast
- 22 ounces all-purpose flour approximately 4 1/two cups
- two ounces unsalted butter melted
- 2 tablespoons Italian Seasoning
- ½ cup grated parmesan cheese
- Vegetable oil for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
- Warmed Marinara Sauce for serving
For the Parmesan Cheese Sauce
- 1 tablespoons butter
- ii tablespoons flour
- i cup milk
- 3/4 cup freshly shredded Parmesan cheese
- Kosher salt and freshly cracked pepper to gustation
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Combine the h2o, saccharide and kosher salt in the bowl of a stand mixer and sprinkle the yeast on elevation. Allow to sit for 5 minutes or until the mixture begins to cream. Add the flour, butter, italian seasoning and parmesan and, using the dough hook zipper, mix on depression speed until well combined. Alter to medium speed and knead until the dough is polish and pulls away from the side of the bowl, approximately iv to 5 minutes. Remove the dough from the basin, clean the bowl and then oil it well with vegetable oil. Return the dough to the basin, cover with plastic wrap and sit down in a warm identify for approximately l to 55 minutes or until the dough has doubled in size.
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Preheat the oven to 450 degrees F. Line ii half-sheet pans with parchment newspaper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the blistering soda to a rolling eddy in an 8-quart saucepan or roasting pan.
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In the meantime, turn the dough out onto a slightly oiled work surface and divide into 10 equal pieces. Roll into ropes, fold the rope in half effectually your finger, twist 2 to three times and so tuck the finish into the hole where your finger was holding. Place onto two parchment-lined and sprayed half canvass pan. (if you have ane, a silpat canvas works best equally at that place'south not possible take a chance for sticking)
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Place the pretzels into the humid h2o, 1 by i, for 30 seconds. Remove them from the water using a large apartment spatula. Return to the half sheet pan, castor the summit of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden chocolate-brown in color, approximately 12 to fourteen minutes.
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Transfer to a cooling rack for at least v minutes before serving.
For the Parmesan Cheese Sauce
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Cook the butter in a medium skillet over medium-loftier estrus. Sprinkle the flour into melted butter and whisk for i minute until golden.
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Slowly stream in the milk and continue to whisk until the mixture comes to a boil. Add the Parmesan cheese and season with table salt and pepper. Stir to combine and remove from heat. Pour the cheese sauce into a bowl and serve alongside the pretzel knots.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe past What's Gaby Cooking
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Source: https://whatsgabycooking.com/parmesan-pretzel-knots/