Giant Soft Pretzel

Giant Soft Pretzel

The pretzels are amazing, soft and fluffy.


Pretzel Dough:

● 1 1/2 cups warm water,
● 1 tablespoon brown sugar,
● 1 teaspoon salt,
● 2 teaspoons yeast,
● 1/4 cup butter, melted and cooled,
● 4 cups Plain flour,
● 1 egg for glazing, beaten with 1 teaspoon water,
● Rock salt / Rough salt for sprinkling on top.

Water Bath:

● 10 cups water,
● 2/3 cups baking soda.


1. In a mixing bowl, mix the water, sugar, salt and yeast and allow to sit for a few minutes until the yeast has softened and is beginning to foam. Add the melted butter, followed by the flour (one cup at a time), until you have a soft but workable dough that is not too sticky.
2. Turn the dough out onto a lightly floured surface and knead for several minutes, until the dough springs back when poked. Move the dough to a lightly greased bowl, cover lightly with plastic wrap, and set in a warm place for an hour or until it bulks up.
3. Bring the 10 cups of water to boil, add the baking soda. Remove the heat and stir and stir until it dissolves. Once dough has risen, divide it in half, then divide each half into five equal pieces. Working gently with the dough, roll each pieces into a log about 20 inches long. Fold the rope into a U shape, cross the ends, then bring them back to meet the curved loop at the bottom of the pretzel. Repeat process until all dough has been used up.
4. Preheat the oven to 400F and line baking tray with baking sheets/ parchment paper. Working one at a time, gently slide each pretzel into the warm baking soda bath. Spoon the warm water over the top of the pretzel for 30 seconds to a minute, during which time the pretzel should start to puff up. Using a spatula (or two), lift the pretzel out of the water and place on the lined baking tray. Repeat the process with the remaining pretzels, then brush each pretzels with the beaten egg and sprinkle with the rough salt.
5. Bake for 12 to 15 minutes or until the pretzels are nice dark brown.

Bon Appetit!!!

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