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Giant Pretzels

 Giant Pretzels
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!"
6 ServingsPrep: 15 min. + rising Bake: 15 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 154 calories,

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Giant Pretzels (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 10 mg cholesterol, 335 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.