Herbed Parmesan Pretzels with Sea Salt

Herbed Parmesan Pretzels with Sea Salt

Chewy, salty, herby pretzels.  Boiled first, then baked, these are as authentic as it gets, except, of course, they have no gluten and no grain. These will remind you of state fairs, ball games, & Coney Island all in one!

   

    

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Herbed Parmesan Pretzels with Sea Salt
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 
Chewy, salty, herby pretzels. Boiled first, then baked, these are as authentic as it gets, except, of course, they have no gluten and no grain. These will remind you of state fairs, ball games, & Coney Island all in one!
Course: Appetizer, Snack
Servings: 6 big pretzels
Ingredients
  • 10 cups water (for boiling)
  • ½ cup baking soda
  • 1 package (7.5 oz) Chebe Original Cheese Bread mix or other savory variety
  • 2 Tbsp fresh herbs * (e.g. thyme, oregano, rosemary)
  • 2 oz shredded Parmesan cheese (+ ½ oz for topping) optional
  • 2 large eggs room temperature
  • 4 Tbsp water, milk or milk substitute
  • 2 Tbsp oil
  • 1 egg yolk + 1 Tbsp water for egg wash
  • Coarse sea salt
Instructions
  1. Preheat the oven to 425F
  2. Bring the water and baking soda to a boil in a deep sauce pan.

  3. Prepare egg wash by blending yolk and water in a small container and set aside.

  4. While the water is heating, blend the Chebe mix with the herbs and 2 oz of cheese in a mixing bowl.

  5. In a small bowl, blend the egg, milk and oil, then add all to the dough.

  6. Slowly mix the wet and dry ingredients with a fork until clumpy. Then, with your hands, continue to blend until the dough is smooth.

  7. Separate the dough into 6 pieces (about 2 ½ oz each) and roll each into a breadstick of about 20 inches.

  8. Form each breadstick into a U shape. With each end in a hand, make the pretzel shape by crossing them and giving one full twist, and then lay the ends on the bottom of the U.

  9. Place a piece of parchment paper on a baking sheet. Place the six pretzels on the parchment paper.

  10. With a spatula, one or two at a time (depending on the space you have in the pan) lay a pretzel into the boiling water. Keep it in the water until it floats to the top (about 30 seconds). Remove with the spatula and return to the parchment paper. Repeat with the remaining pretzels.

  11. Brush the pretzels with egg wash, and then sprinkle with sea salt, Parmesan cheese, and herbs.

  12. Bake for 12 – 15 minutes. Remove and let cool for 10 minutes.

Recipe Notes

*Herbs are not necessary if using a seasoned Chebe mix, e.g. Pizza Crust or Focaccia mix.

 

This recipe works great with Chēbē Original Mix, but you may also try it with these Chēbē mixes:

    

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