Parmesan Pretzel Knots

• Refrigerated

  • 1 Egg yolk beaten with, large

• Condiments

  • 1 Marinara sauce

• Baking & Spices

  • 1 package Active dry yeast
  • 2/3 cup Baking soda
  • 4 5/8 cups Flour
  • 2 tbsp Italian seasoning
  • 2 tsp Kosher salt
  • 1 Kosher salt and freshly cracked pepper
  • 1 Pretzel salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 2 oz Butter, unsalted
  • 1 tbsp Butter
  • 1 cup Milk
  • 1/2 cup Parmesan cheese, grated
  • 3/4 cup Parmesan cheese

• Liquids

  • 10 cups Water

• Other

  • 1 1/2 cups Warm (110 to 115 degrees f water

Found on whatsgabycooking.com

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• 2 tablespoons Italian Seasoning
• ½ cup grated parmesan cheese
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt
• Warmed Marinara Sauce for serving
• 1 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 3/4 cup freshly shredded Parmesan cheese
• Kosher salt and freshly cracked pepper to taste

Directions

• Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, butter, italian seasoning and parmesan and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 10 equal pieces. Roll into ropes, fold the rope in half around your finger, twist 2 to 3 times and then tuck the end into the hole where your finger was holding. Place onto 2 parchment-lined and sprayed half sheet pan. (if you have one, a silpat sheet works best as there’s not possible chance for sticking)
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.
• Transfer to a cooling rack for at least 5 minutes before serving.
• Melt the butter in a medium skillet over medium-high heat. Sprinkle the flour into melted butter and whisk for 1 minute until golden.
• Slowly stream in the milk and continue to whisk until the mixture comes to a boil. Add the Parmesan cheese and season with salt and pepper. Stir to combine and remove from heat. Pour the cheese sauce into a bowl and serve alongside the pretzel knots.