Soft Giant Pretzels Recipe

5 25 26
Soft Giant Pretzels Recipe
Soft Giant Pretzels Recipe photo by Taste of Home
Publisher Photo

Soft Giant Pretzels Recipe

Read Reviews
5 25 26
Publisher Photo
My husband, friends and family love these soft, chewy pretzels. Let your machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.

Ingredients

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 3 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1-1/2 teaspoons active dry yeast
  • 2 quarts water
  • 1/2 cup baking soda
  • Coarse salt

Directions

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape.
Preheat oven to 425°. In a large saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with water. Sprinkle with salt. Yield: 8 pretzels.
Originally published as Soft Giant Pretzels in Taste of Home August/September 2001, p18

Nutritional Facts

1 pretzel: 193 calories, 1g fat (0 saturated fat), 0 cholesterol, 380mg sodium, 41g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 3 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1-1/2 teaspoons active dry yeast
  • 2 quarts water
  • 1/2 cup baking soda
  • Coarse salt
  1. In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape.
  3. Preheat oven to 425°. In a large saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
  4. Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with water. Sprinkle with salt. Yield: 8 pretzels.
Originally published as Soft Giant Pretzels in Taste of Home August/September 2001, p18

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Reviews forSoft Giant Pretzels

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MY REVIEW
Kathryn User ID: 9064350 260717
Reviewed Feb. 3, 2017

"I have a question. Is the 1/2 cup of baking soda correct? Other recipes for pretzels I've looked at only call for a few teaspoons of baking soda. Just wanted to find out what the extra baking soda does.

I am going to give it five stars because I don't want to bring the rating down when I haven't made it yet, but didn't know where else to ask a question. Thanks for any help on this."

MY REVIEW
TMMiles User ID: 3140011 258374
Reviewed Dec. 20, 2016

"Wonderful recipe! My family loved them!"

MY REVIEW
mikenmarg User ID: 8582934 256993
Reviewed Nov. 19, 2016

"They taste great, but "rolling" 20" ropes didn't work too well. Maybe my dough was too stiff. Essentially, I had to squeeze and hand stretch each portion to get anywhere close to 20" long. Still a good recipe though!"

MY REVIEW
sandra_bakes_a_party User ID: 7121479 256777
Reviewed Nov. 14, 2016

"They were more soft than it looks on a photo but still nice. But they look nothing like on the photo. Doubt that I will be making them again."

MY REVIEW
ErnaEMG User ID: 7679865 256770
Reviewed Nov. 14, 2016

"Thank you, ediecz!"

MY REVIEW
JMartinelli13 User ID: 92779 249040
Reviewed Jun. 4, 2016

"I've made them both giant and mini, it's a great recipe. I love that the dough is made in the bread machine, especially since I didn't get started on these until 3:45. There isn't specific instructions on making them bite size, I rolled out my ropes and then used a pastry scraper to cut them into bite size bits. They will puff a bit in the baking soda/water solution :) Mine took almost 15 mins to get to a nice crispy golden brown and then we tossed half with butter/cinnamon sugar and half we brushed with butter and sprinkled with kosher salt :)"

MY REVIEW
ediecz User ID: 3588527 214290
Reviewed Dec. 7, 2014

"So I don't have a bread maker. No big deal. Mix first four ingredients, knead for 5 minutes and let rise in covered bowl for an hour. It is SO WORTH IT!"

MY REVIEW
mikibunny31 User ID: 7066772 106120
Reviewed Jul. 17, 2014

"Perfect! Delicious and easy to get the hang of. Better than having to drive all the way to a mall for a pretzel."

MY REVIEW
ksandjs1 User ID: 539854 31334
Reviewed Jul. 1, 2014

"*****"

MY REVIEW
kcrihfield89 User ID: 5121811 55661
Reviewed Feb. 18, 2014

"I don't use a bread machine to make the dough, just my Kitchen-Aid mixer, and these turn out great!"

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