These Amish Garlic Pretzel knots are made with a pretzel dough that is similar to the mall chain, Auntie Anne’s soft pretzels. These easy pretzel knots are dipped in baking soda water, sprinkled with pretzel salt, then baked and topped off with butter, garlic powder and the optional parmesan cheese. These Amish Garlic Pretzel Knots also make a delicious toasted breakfast sandwich with cup cheese, fried eggs, and ham or bacon the next day!
Prep: 20 minutes
Bake time: 12-15 minutes
Yield: 12-14 pretzel garlic knots
⦁ 2 tablespoons yeast
⦁ 1 1/2 cup warm water
⦁ 2 tablespoons brown sugar
⦁ 1 teaspoon salt
⦁ 2 cups bread flour
⦁ 1 1/4 cup all purpose flour (plus extra for flouring countertop.)
Soda water mixture:
⦁ 3/4 cup warm water
⦁ 1 tablespoon baking soda
⦁ Pretzel salt or coarse sea salt
For the garlic butter topping:
- 1/4 cup butter, melted.
- 1/2 teaspoon garlic powder
- grated parmesan cheese (optional)
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Preheat oven to 400.
1 Whisk together yeast, 1 1/2 cup warm water and brown sugar in a large mixing bowl. Allow to rest for 5 minutes then stir in salt.
2 Transfer bowl to a stand mixer (or knead the dough by hand) and add 1 cup bread flour. Mix for a few minutes until well incorporated then continue-one cup at a time-with the next one cup of bread flour and 1 cup all purpose flour, reserving the last 1/4 cup (may need more or less) of all purpose flour.
3 Sprinkle reserved flour onto a counter top, then remove the dough from mixer and knead; incorporating remaining flour if the dough is sticky. Once the dough is soft and pliable and no longer sticks to the counter top, return it to a bowl lightly greased with a butter wrapper or teaspoon of olive oil and cover with a tea towel. Allow the dough to rise for 20-30 minutes. *See note below.
4 Flour the counter top surface, then remove the dough from the bowl and shape it into a log. Cut 12 sections and roll them into thin strips using the excess flour to prevent the dough from sticking. Tie each strip into a basic knot, tucking the ends under the knot and pinching off the excess dough. Whisk 3/4 cup warm water and baking soda together in a medium sized bowl. Dunk the garlic pretzel knots in the baking soda mixture and then transfer them to cookie sheets lined with buttered parchment paper. *See Note below photos.
5 Sprinkle the garlic pretzel knots with pretzel salt or coarse sea salt, then bake them for 12-15 minutes in the preheated oven until puffed up and golden brown on the top and bottom. Combine melted butter and garlic powder, then brush over the tops of the baked garlic pretzel knots. Optional* Sprinkle the warm, buttered garlic pretzel knots with grated parmesan. Serve with cup cheese and enjoy!
6 Combine melted butter and garlic powder, then brush over the tops of the baked garlic pretzel knots. Optional* Sprinkle the warm, buttered garlic pretzel knots with grated parmesan. Serve with cup cheese and enjoy!
Note* The dough may only need to rise for 20 minutes if you are having a warm and humid day. Here in the Northeast I prefer 30 minutes in the winter, but on a warm summer day, 20 minutes of rise time is perfect for these Pretzel garlic knots
These pretzel garlic knots tend to spread out a good bit in the oven (losing some of their original shape in the process) which is why I only do 6-7 per baking sheet. If needed you can switch the baking sheets around during the baking process to get a nice, even bake.
If you wish you can make these garlic knots larger (approximately the size of hamburger buns). They are delicious with grilled Hamburgers or as a breakfast sandwich!
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