Ingredients
For the Pretzel Knots:
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
For the Parmesan Cheese Sauce:
1 tablespoons butter
2 tablespoons flour
1 cup milk
3/4 cup freshly shredded Parmesan cheese
Kosher salt and freshly cracked pepper to taste
Preparation
