Looking for a tasty snack? How about a batch of these Garlic Butter Pretzel Twists?
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One of the most unique aspects of curling is the camaraderie among players. Sure, you’ve got the connection to the three other guys on your team. But curling tradition calls for you to hang out with the other team (usually for a drink) after the game. So you end up with 8 guys (or gals) around a table chatting about the game and how well the winning team played. What other sport does that? Teams in other sports retire to their respective locker rooms. Not so with curling. You congratulate the other team on a game well played, and then you join them for a drink…fortunately, the drink is in the warm room and not on the ice!
So I found myself sitting around the table a couple of weeks back chatting with a bunch of guys. Our games usually start at 6:20pm, so most of us just eat a light snack instead of a heavy dinner. 2 hours of active curling later, and you’ve got 8 very hungry guys. I decided to fix that problem, and I brought a batch of these Garlic Butter Pretzel Twists with me to the club. After our game, I popped those bad boys in the oven for a couple of minutes. These pretzel twists were gone in no time flat! (But I might have created a monster as I now have guys asking me before the game if there are any pretzel twists for later…)
Soft pretzels alone are pretty darned tasty, but I upped my game a bit and brushed these with garlic butter after baking. Woah. These Garlic Butter Pretzel Twists are perfect after a game of curling, but I dare say they’d also be delicious gametime snacks for some of these NCAA tournament games! Enjoy!
Garlic: love it or hate it?
Garlic Butter Pretzel Twists
For the Dough
For the Soaker
- 2 cups boiling water
- ¼ cup baking soda
- Line 2 baking sheets with parchment paper; set aside.
- Using a countertop mixer, combine all of the dough ingredients (flour, salt, brown sugar, yeast, and warm water). Mix on medium speed for 6 minutes.
- Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes.
- Meanwhile, prepare the soaker by combining the boiling water with the baking soda. Mix until baking soda is fully dissolved, and set aside to cool.
- Once risen, roll dough into a large rectangle (~12”x15”).
- Using a pizza wheel, cut dough in half length-wise. (This will create (2) 6”x15” pieces of dough.) Next, cut each piece of dough into 15 equally-sized strips. (This will create (15) 6”x1” pieces of dough from each piece for a total of 30 pieces of dough.)
- Roll each strip of dough into an 8”-9” rope. Working with 3 pieces of dough at a time, bread dough together; pinch ends of braids together to seal.
- Preheat oven to 475°F.
- Pour Soaker mixture into a shallow dish. Place each braid in the Soaker mixture for 2 minutes (spoon water over the top of the braids if they are not fully covered). Transfer the braids to the baking sheets; let braids rest for 10 minutes uncovered. (Tip: Spray the baking sheet generously with non-stick spray first. This will help keep the pretzels from sticking.)
- Bake at 475°F for 8-9 minutes, or until pretzels are golden brown in color.
- While pretzels are baking, melt the butter and stir in the minced garlic and kosher salt.
- Remove knots from oven and brush with the garlic butter mixture. Serve hot.