Print

Soft Giant Pretzels Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/soft-giant-pretzels-recipe/