Giant Pretzels Recipe
Giant Pretzels Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Terra Wood, 15, of Lawrencetown, Nova Scotia says, "When I make these pretzels, I never get any because my brother likes them so much he eats them all!"
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.

Ingredients

  • 1-1/2 teaspoons active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons butter
  • Coarse salt

Directions

In a large bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14-in. rope; twist in a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt.
Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: 6 pretzels.
Originally published as Giant Pretzels in Taste of Home February/March 2005, p53

Nutritional Facts

1 each: 154 calories, 4g fat (2g saturated fat), 10mg cholesterol, 335mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1-1/2 teaspoons active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons butter
  • Coarse salt
  1. In a large bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 cup at a time, to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14-in. rope; twist in a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt.
  4. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: 6 pretzels.
Originally published as Giant Pretzels in Taste of Home February/March 2005, p53

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HeatherHH User ID: 1550099 64472
Reviewed Aug. 23, 2011

"These are good! I have also made them as pretzel logs before to save time/effort when making a large batch. That way they are outstanding, because the amount of salt to bread is much higher."

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