Parmesan Pretzel Bites With Parmesan Dipping Sauce Recipes

PARMESAN PRETZEL BITES WITH PARMESAN DIPPING SAUCE

Steps:

• In a large bowl, add warm water, sugar, salt, and yeast. Stir to combine and set aside for five minutes. When the yeast is bubbly, add half of the flour, the melted butter, Italian Seasoning, and Parmesan cheese. Stir until combined, and then add additional flour, ½ a cup at a time, stirring after each addition, until soft dough begins to form.
• Remove the dough from the bowl onto a lightly floured surface. Knead in additional flour, until dough is soft but not sticky. Knead by hand an additional 5-8 minutes. You can also use a stand mixer with a dough hook attachment. Form the dough into a ball, and place in a lightly greased bowl. Cover with plastic wrap and allow to rise for 45 minutes.
• Towards the end of the rising time, heat 3 quarts of water in a large stock pot to boiling. Add 2/3 cup baking soda, and stir to combine. Preheat oven to 450 degrees.
• After the dough has risen, remove from the bowl and divide into 10 equal parts. Working with one part of dough at a time, on a lightly floured surface, roll into a 10 to 12-inch rope. Cut each rope into 1-1 ½ inch pieces using a sharp knife or pizza wheel (This will make pretzel bites- you can also turn the rope into a traditional pretzel shape, tie them in knots, or twist the ends together, depending on the type you want. This is a great step to involve children.). Repeat with remaining dough, creating your desired pretzel shapes.
• Working with a few pieces at a time, carefully drop formed pretzels into boiling water. Boil for 30 seconds and remove from water with slotted spoon. Place on a parchment or baking mat-lined baking sheet. Repeat step with remaining pretzel dough pieces.
• In a small bowl, add egg yolk and water. Beat with a fork and combine well. Using a pastry brush, brush egg yolk mixture over dough and sprinkle with pretzel salt. Bake for 12-15 minutes, until pretzels are deep golden brown. Pretzel bites will cook more quickly than traditional pretzels or pretzel knots. Remove the pretzels to a wire rack and cool for 5 minutes, before enjoying warm.
• To make the Parmesan cheese dipping sauce, heat a medium saucepan over medium heat. Add the butter. When the butter is melted, sprinkle the flour over the butter and whisk to combine. Let the butter mixture cook for 1 minute, whisking constantly. Slowly, whisk in the milk. Bring mixture to a slow simmer and simmer for 1 minute, until thickened. Add the Parmesan cheese and whisk until fully incorporated. Add salt and pepper to taste.
• Serve warm pretzels with hot Parmesan cheese dipping sauce and warmed marinara.

PARMESAN-PRETZEL CRISPS

Steps:

• Preheat oven to 350°. Toss together cheese, pretzels and red pepper flakes. Place 2 teaspoons mixture in each greased nonstick mini muffin cup., Bake until golden brown, 10-15 minutes. If desired, serve with pizza sauce and basil.

GARLIC-PARMESAN PRETZELS

Steps:

• Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup grated parmesan and 2 tablespoons finely chopped parsley.