These Mini Butter Garlic Pretzels are the perfect snack size! Serve them stacked high for a game day snack or alongside pasta in place of garlic bread. Crazy good!
Homemade pretzels are a great baking project for beginner bakers. The dough is easy to squeeze, fun to shape and cook, and you can customize it to your liking.
These mini garlic butter pretzels are easier to make than the large version! They cook faster and you can stack them for a party snack or serve alongside pasta instead of the classic garlic bread.
To make a pretzelRoll the dough into a thin rope about 12-14 inches long, then make a loop and twist the ends of the dough. Wrap these ends back up to the top of the loop and a pretzel is born!
The good news is that even if the pretzel doesn’t look perfect, it bakes absolutely the same and is just as delicious. Ugly pretzels taste great! (And to be honest, I’m no pro at shaping pretzels. They get better as you make a few, but for some reason I still get one that looked a little funky.)
What to serve with Garlic Butter Pretzels
I like to make a meal out of these pretzels by serving them alongside an Italian main dish like spaghetti and meatballs or lasagna.
They’re also great on their own as a starter; You don’t even need any kind of dip! But if you want a dip, I’d go with a cheese dip or a marinara sauce.
Suggestions and Substitutes for Garlic Butter Pretzels
Make-ahead tips for garlic butter pretzels
The pretzel batter can be made up to a day in advance and kept in the fridge; Just make sure to let the dough come to room temperature before shaping, cooking, and baking.
Plus, the pretzels keep very well for a few days, so don’t hesitate to make them before each event!
Storing, Freezing, and Reheating Garlic Butter Pretzels
The finished pretzels keep well in an airtight container on the counter for a day or two. If you need to keep them longer, keep them in the fridge for up to a week. They don’t freeze well once you tossed them with the garlic butter sauce and fresh parsley.
To warm uptoss the pretzels in a low 300 ̊F oven for a few minutes until they spring back to life.
More bread Y sides
- Soft Amish-style pretzels
- garlic bread
- garlic bulb
- cheese bread
Mini Garlic Butter Pretzels
For a darker color on the pretzels, brush them with egg wash solution before baking.
ingredients
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3/4 cup warm water (100-105˚F)
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1 teaspoon of sugar
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2 1/4 teaspoons or one packet (7 grams) of active dry yeast
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2 1/4 cups all-purpose flour
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1 teaspoon kosher salt
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6 cups of water
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2 tablespoons baking powder
- For the garlic butter sauce:
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6 tablespoons unsalted butter
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4 garlic cloves, chopped
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Coarse salt
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Fresh parsley, garnish
method
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Activate yeast:
In a small bowl, stir together warm water, sugar, and yeast. Leave for 5 minutes to allow the yeast to activate. It should be bubbling. (If not, your yeast is old and should be replaced.)
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Prepare the pretzel dough:
In a large bowl, stir together the flour and salt. Pour in the yeast mixture and stir to form a dough. Knead the dough in the bowl for 6-7 minutes until smooth and no longer sticky. If the dough is really sticky, add 1/4 cup more flour.
When the batter is smooth, transfer to a clean bowl. Cover loosely with a towel or plastic wrap and let rise in a warm place. Let dough rise for 60 minutes or until dough has at least doubled in size.
How to make dough rise quicklyCONTINUE READING:
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Boil a pot of water:
Fill a large saucepan with 6 cups of boiling water and 2 tablespoons of baking soda. Bring to a boil. Take out two baking sheets. Line one with parchment paper. Place one wire-rimmed grate on top of the other.
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Preheat oven to 400˚F
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Form and cook mini pretzels:
After the dough has risen, divide it into quarters, then divide each quarter into four pieces to make 16 small balls of dough. Working with one ball of dough at a time, roll out the dough into a thin strand about 12-14 inches long. Form a pretzel by twisting two ends together to form a loop and then folding the ends back up.
When your pretzel is formed, dip it into the pot of boiling water. Wait for the pretzel to float (maybe 10 seconds), then remove with a slotted spoon and place on the wire rack over a baking sheet. Drain. Once all of the pretzels are cooked, shift them onto the lined baking sheet.
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Bake pretzels:
When all of the pretzels have been shaped, cooked, and placed on the baking sheet, place in the oven and bake for 10-12 minutes, until just beginning to brown.
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Mix with the garlic butter sauce and bake for another 3-4 minutes:
In a small saucepan, melt butter with garlic over low heat. Remove from heat after combining to avoid burning the butter.
When the pretzels come out of the oven, add them to a large bowl and toss with the garlic butter mixture. Return to the baking sheet and spoon the leftover sauce over each pretzel. Lightly sprinkle the pretzels with coarse salt, then place the pretzels back in the oven and bake a second time for 3-4 minutes.
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Let cool and serve:
Remove pretzels and let cool. Garnish the finished pretzels with fresh parsley.
Pretzels are best served slightly warm. Store pretzels in an airtight container on the counter for 1-2 days or in the refrigerator for up to 1 week. Heat in a low 300 ̊F oven until heated through, 3-4 minutes.
