I've been craving some yeasty crusty breads recently and pretzels were first in line. Last time I made pretzels they were for ice cream sandwiches, and I was upset that I couldn't eat more than one fresh out of the oven. I loaded these up with parm on the inside and out, and they were a delicious appetizer the other night.
Loading the dough up with parm and grated garlic. Knead it right in there.
More parm on top.
I just made these soft pretzels but with a cup and a half of parm and 2 cloves of grated garlic mixed into the dough after the rise. Shape them, boil them, and top with the eggwash and more parm before they go into the oven. Then sprinkle even more parm on top when they come out .