Add melted butter, pepper, garlic powder, garlic to a large bowl and whisk to combine.
Add in the pretzels and toss to combine. Place tossed pretzels on a parchment paper lined cookie sheet and drizzle with any remaining butter.
Bake the pretzels in the oven for 5 minutes. Be careful not to overbake them or they will try out.
Sprinkle pretzels with grated parmesan cheese and toss to combine. To help the cheese stick I like to spray with a little olive oil first. Once finished, remove from cookie sheet and serve immediately topped with fresh parsley. Enjoy!
Coating Tip: I like to spritz the pretzels with a little bit of olive oil first before adding the cheese on. This helps make the pretzels a bit tacky and makes the cheese stick to the surface better.Baking Tip: You want to bake the pretzels for just a bit to make them warm and develop the garlic flavor. Do not overbake or they will try out and be hard.Leftover Storage: Store leftover pretzels in an airtight container or bag then store at room temperature for 1-2 weeks.