Giant Soft Pretzels
Soft, golden, and perfectly chewy, these Giant Soft Pretzels are the ultimate homemade treat for any occasion! This classic, bakery-style recipe combines simple pantry staples like all-purpose flour, active dry yeast, and melted butter to create a dough that’s irresistibly fluffy and easy to work with. The signature pretzel texture and flavor come to life thanks to a quick dip in a baking soda water bath before being brushed with a glossy egg wash and sprinkled with coarse salt. Ready in just over an hour, these pretzels are baked to golden perfection in your oven, delivering that authentic soft pretzel taste without the need to leave your kitchen. Serve them warm with your favorite mustard or cheese dip for a crowd-pleasing appetizer, snack, or party treat that’s sure to impress! Perfect for game day, Oktoberfest celebrations, or just a cozy baking day at home, this recipe for Giant Soft Pretzels is a must-try for pretzel lovers everywhere.
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 3 tablespoons Unsalted butter, melted
- 0.6666666666666666 cup Baking soda
- 1 large Egg, beaten
- 2 tablespoons Coarse salt (for sprinkling)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, granulated sugar, and yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes frothy.
Add the flour, salt, and melted butter to the bowl. Mix until the dough starts to come together, then knead for about 7–8 minutes by hand or with the mixer until the dough is smooth and elastic.
Form the dough into a ball and place it into a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm area for about 1 hour until it has doubled in size.
Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly grease them.
In a large pot, bring 10 cups of water to a boil. Slowly add the baking soda to the boiling water, stirring to dissolve. Be careful, as it may bubble up.
Divide the dough into 8 equal pieces. Roll each piece into a 24-inch rope and twist into a pretzel shape. Place each pretzel on the prepared baking sheets.
One at a time, carefully lower each pretzel into the baking soda water for 20–30 seconds, then remove with a slotted spatula and place back on the baking sheet.
Brush each pretzel with the beaten egg and sprinkle generously with coarse salt.
Bake the pretzels in the preheated oven for 10–12 minutes or until they are deep golden brown.
Remove the pretzels from the oven and allow them to cool slightly before serving. Enjoy them fresh with mustard, cheese sauce, or any dip of your choice!
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 6951 mg | 302% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
