Soft Giant Pretzels Recipe

Introduction

Soft giant pretzels are a delightful homemade treat with a chewy texture and a golden crust. Perfect for snacking or serving at gatherings, these pretzels combine traditional flavors with an easy bread machine dough method. Enjoy the warm, salty goodness fresh from your oven.

Ingredients

• 1 cup plus 2 tablespoons water (70° to 80°), divided
• 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

Instructions

1. Step 1: In your bread machine pan, place 1 cup of the water, all-purpose flour, brown sugar, and yeast in the order suggested by your bread machine’s manufacturer. Close the machine and select the dough setting. Check the dough after five minutes of mixing and add 1 to 2 tablespoons of water or flour if needed to achieve the right consistency.
2. Step 2: When the dough cycle is complete, turn the dough out onto a lightly floured surface. Divide the dough into eight even portions using a bench scraper or a sharp knife.
3. Step 3: Roll each portion into a 20-inch rope by applying even pressure as you roll from the center outward. Form each rope into a pretzel shape by creating an upside-down U, crossing the ends over, twisting, and then pressing the ends into the curve to seal.
4. Step 4: Preheat your oven to 425°F (220°C). In a large saucepan, bring 2 quarts of water and the baking soda to a boil.
5. Step 5: Boil the pretzels two at a time for 10 to 15 seconds. Remove them with a slotted spoon and place them on paper towels to drain excess water.
6. Step 6: Place the boiled pretzels on greased baking sheets. Bake for 8 to 10 minutes until golden brown.
7. Step 7: Remove from the oven and spritz or lightly brush the pretzels with the remaining 2 tablespoons of water, then sprinkle with coarse salt.

Tips & Variations

• If your dough is too dry, add water a teaspoon at a time; if too wet, add flour in small amounts to ensure the perfect texture.
• For extra flavor, brush the pretzels with melted butter immediately after baking and sprinkle with garlic powder or cinnamon sugar for a twist.
• Using a bench scraper makes dividing dough easier and more precise.

Storage

Store leftover pretzels in an airtight container or plastic bag at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for 5 to 7 minutes to restore softness and crisp the crust slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pretzel dough without a bread machine?

Yes, you can prepare the dough by hand or with a stand mixer. Combine ingredients and knead until smooth, then allow the dough to rise until doubled in size before proceeding.

Why do we boil pretzels in baking soda water?

Boiling pretzels in baking soda water gives them their characteristic chewy crust and helps develop the deep brown color when baked.

Soft Giant Pretzels Recipe

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★★★★★

4.6 from 118 reviews

Soft Giant Pretzels with a tender, chewy texture and golden crust made easy using a bread machine for dough preparation, boiling in a baking soda bath, and baking to perfection. Ideal for a homemade snack or party treat.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 soft giant pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup plus 2 tablespoons water (70° to 80°), divided
• 3 cups all-purpose flour
• 3 tablespoons brown sugar
• 1–1/2 teaspoons active dry yeast

Boiling Bath

• 2 quarts water
• 1/2 cup baking soda

Topping

• Coarse salt

Instructions

1. Mix the dough in a bread machine: In your bread machine pan, place 1 cup of the water, all-purpose flour, brown sugar, and yeast in the order suggested by your bread machine’s manufacturer. Close the machine and select the dough setting. Check the dough after five minutes of mixing and add 1 to 2 tablespoons of water or flour if needed to achieve the right consistency.
2. Divide the dough: When the dough cycle is complete, turn the dough out onto a lightly floured surface. Divide the dough into eight equal portions using a bench scraper or sharp knife.
3. Shape the pretzels: Roll each portion into a 20-inch rope by applying even pressure rolling from the center outward. Shape each rope into an upside-down U, cross the ends, twist them, and fold the top of the U under the twist, pressing the ends firmly to seal.
4. Boil the pretzels: Preheat the oven to 425°F. In a large saucepan, bring 2 quarts of water and the baking soda to a boil. Drop two pretzels at a time into the boiling water and boil for 10 to 15 seconds. Remove using a slotted spoon and place on paper towels to drain excess water.
5. Bake the pretzels: Arrange boiled pretzels on greased baking sheets. Bake for 8 to 10 minutes until golden brown. Remove from oven, spritz or lightly brush pretzels with the remaining 2 tablespoons of water, and sprinkle generously with coarse salt.

Notes

• Adjust dough hydration as needed during mixing for best texture.
• Use a bench scraper or sharp chef’s knife for clean dough division.
• Handle the dough ropes gently and avoid overstretching to prevent breakage.
• Boil pretzels in baking soda bath to achieve chewy crust and characteristic pretzel flavor.
• Brush with water after baking to help coarse salt adhere better.

Keywords: soft pretzels, giant pretzels, homemade pretzels, bread machine pretzels, baking soda bath, snack recipe