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Parmesan Pretzel Bites with Parmesan Dipping Sauce

By Melissa

5 from 1 vote

on Feb 16, 2016, Updated Aug 22, 2024

Delicious Parmesan Pretzel Bites made with a simple bread dough, a bit of Italian seasoning and served with a Parmesan cheese dipping sauce make them the perfect snack or appetizer.

These Parmesan Pretzel Bites are a little different than a traditional soft pretzel thanks to the addition of Italian seasoning and Parmesan cheese to the dough. After they are boiled and baked, they turn into savory, soft, and chewy pretzel perfection.

They make wonderful snacks on their own or are a great addition to a Family Friendly Cheese Board or a Fall Harvest Apple and Cheese board. Bonus points for serving them on a state-shaped bamboo cutting board (get your state’s cutting board here).

Why You’ll Love This Recipe

• Homemade soft pretzels are a huge crowd pleaser.
• It’s a great project to work on with kids.
• The parmesan dipping sauce is amazing and can be used to dip other things in.

Recipe Ingredients

• Warm water
• Sugar
• Salt
• Active dry yeast
• All-purpose flour
• Unsalted butter
• Italian seasoning: a classic mix of dried herbs that includes basil, oregano, rosemary, and thyme
• Parmesan cheese: freshly grated and shredded cheese is needed
• Baking soda
• Egg
• Pretzel salt: this is coarser than regular salt
• Milk
• Salt and pepper

See the recipe card below for full information on ingredients and quantities

How to Make Parmesan Pretzel Bites

• Step #1. In a large bowl, combine warm water, sugar, salt, and yeast. Let sit for five minutes until yeast is bubbly.
• Step #2. Add half of the flour, melted butter, Italian seasoning, and Parmesan cheese to the bowl. Stir to combine. Gradually add more flour, stirring after each addition, until a soft dough forms.
• Step #3. Knead the dough on a floured surface for 5-8 minutes until soft but not sticky. Place in a greased bowl, cover, and let rise for 45 minutes.
• Step #4. Divide dough into 10 parts, roll into a 10-inch rope, cut into 1-inch pieces, and boil each piece for 30 seconds in baking soda water a few at a time.
• Step #5. Beat the egg yolk and water in a small bowl. Brush the egg yolk mixture over the boiled balls of dough and sprinkle pretzel salt on them. 
• Step #6. Bake at 450 degrees for 12 to 15 minutes until the pretzels are deep golden brown.

How to Make Parmesan Dipping Sauce

• Step #1. Put the butter in a medium saucepan and melt it over medium heat. 
• Step #2. Once the butter is melted, sprinkle the flour over the butter and whisk. Once combined, whisk constantly for one minute.
• Step #3. Slowly, add the milk while whisking. Bring the mixture to a slow simmer and simmer for 1 minute, until it’s thickened.
• Step #4. Add the Parmesan cheese and whisk until fully incorporated. Add salt and pepper to taste.

Recipe FAQs

Expert Tips

• Don’t skip the boiling step. Boiling the pretzels in water and baking soda before baking helps develop that distinctive pretzel crust and flavor.
• Experiment with toppings. While classic salted pretzels are delicious, don’t be afraid to try other toppings like sesame seeds, garlic, or a little cheese.
• Soft pretzels are best enjoyed right after baking, while they’re still warm and crisp on the outside, and soft and chewy on the inside.
• You can store these pretzels in an airtight container, but they are best enjoyed the same day.

More Appetizer Recipes to Consider

Vegetable Sides

Zucchini Fritters

Salads

Caprese Salad

Sandwich Recipes

Hawaiian Roll Sliders

Seafood Recipes

Butterfly Shrimp

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

5 from 1 vote

Parmesan Pretzel Bites with Parmesan Dipping Sauce

By: Melissa Griffiths

Delicious Parmesan Pretzel Bites made with a simple bread dough, a bit of Italian seasoning and served with a Parmesan cheese dipping sauce make them the perfect snack or appetizer.

Prep: 1 hour hr

Cook: 15 minutes mins

Total: 1 hour hr 15 minutes mins

Servings: 10 (Make 10 pretzels or 6 dozen pretzel bites)

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Ingredients 

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For the Pretzel Bites:

• ▢ 1 1/2 cups warm water
• ▢ 1 tablespoon sugar
• ▢ 2 teaspoons salt
• ▢ 1 package active dry yeast
• ▢ 4 to 4 1/2 cups all-purpose flour
• ▢ 4 tablespoons unsalted butter, melted
• ▢ 1 tablespoons Italian Seasoning
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 3 quarts 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 tablespoon butter
• ▢ 2 tablespoons flour
• ▢ 1 cup milk
• ▢ 3/4 cup freshly shredded Parmesan cheese
• ▢ Salt and pepper to taste

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Instructions 

• 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.

Notes

• The warm water should be between 110 and 115 degree Fahrenheit in order to active the yeast but not kill it. 
• If you skip boiling the pretzel bites in water and baking soda, they will not have the right crust and flavor you would expect of a pretzel. Don’t skip that step. 
• Pretzel salt is extra coarse and, if you cannot find it at a local store, it’s readily available on Amazon. 
• Store these pretzels in an airtight container at room temperature for a few days or in the refrigerator up to a week. 

Nutrition

Serving: 1 of 10 servings, Calories: 341kcal, Carbohydrates: 49g, Protein: 11g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 2931mg, Potassium: 138mg, Fiber: 2g, Sugar: 3g, Vitamin A: 356IU, Vitamin C: 0.01mg, Calcium: 170mg, Iron: 3mg

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This recipe is slightly adapted from and fully inspired by Gaby at What’s Gaby Cooking.