Soft Giant Pretzels Recipe

5 26 27
Soft Giant Pretzels Recipe
Soft Giant Pretzels Recipe photo by Taste of Home
Publisher Photo

Soft Giant Pretzels Recipe

Read Reviews
5 26 27
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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSoft Giant Pretzels

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
DoubleStuff User ID: 6617777 280275
Reviewed Dec. 31, 2017

"For the previous reviewer, the 1/2 cup of baking soda is correct. The baking soda is NOT added to the dough, it is added to the water in which you briefly boil the pretzels. In Germany, food grade lye is sometimes used for this process. (Ensure you use a large enough, such as a dutch over, as the water/baking soda mix will fizz & bubble up.)

I made this recipe this morning for our New Years Eve appetizer. My husband and I already tried one, and they are delicious with a Bavarian mustard.
I do not have a bread machine, but I did prepare the dough with my stand mixer and a dough hook. I divided the dough and one by one I rolled the rope and formed all the pretzels before I began boiling the pretzels. (I would suggest not making the pretzels too large by rolling the rope too thin. It's harder to handle retrieving it from the boiling soda/water mix. I would also suggest placing the formed pretzel on a lightly floured surface for ease of removal when you're ready to place in the soda/water bath.)
What I found worked well was to boil one at a time, and I used a slotted spatula rather than a spoon. I lowered the pretzel into the baking soda/water bath, and kept my spatula immediately below the pretzel for ease of retrieving. When I pulled one pretzel out and placed on paper towel, I immediately salted the dough at this point rather than after baking. Once I had boiled and salted all the pretzels, into the oven they went. I checked them after 8 minutes, but ended up leaving in for 10 minutes, and placed them on a wire cooling rack.
I'll definitely make these again. Now that I've got the first try under my belt, I think these will be easier to make the next time around."

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

"*****"

Loading Image