Introduction

Soft giant pretzels are a delightful treat with a golden crust and a tender, chewy interior. This homemade recipe uses a bread machine to simplify the dough-making process, resulting in perfect pretzels ready to be boiled, baked, and enjoyed fresh from your oven.

Seven golden brown soft pretzels with coarse salt sprinkled on top are arranged on two pieces of white parchment paper placed on a wooden cutting board. The pretzels each have a smooth yet slightly textured surface and are twisted in the classic knot shape with symmetrical loops and a thick central braid. To the right of the pretzels is a small clear glass jar filled with coarse grain mustard, with a spoon resting inside. The setup sits on a white marbled textured surface visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plus 2 tablespoons water (70° to 80°), divided
3 cups all-purpose flour
3 tablespoons brown sugar
1½ teaspoons active dry yeast
2 quarts water
½ cup baking soda
Coarse salt

Instructions

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

Tips & Variations

If your dough feels too dry or too wet, adjust with small amounts of water or flour during the mixing stage. This will ensure a smooth, pliable dough.
For added flavor, try brushing the pretzels with melted butter after baking and sprinkling with garlic salt or cinnamon sugar instead of coarse salt.
If you don’t own a bread machine, you can knead the dough by hand and allow it to rise until doubled in size before shaping.

Storage

Store pretzels in an airtight container at room temperature for up to two days. For longer storage, freeze baked pretzels in a freezer bag for up to one month. Reheat frozen pretzels in a 350°F (175°C) oven for about 10 minutes to regain their softness.

How to Serve

A close-up of a single golden-brown soft pretzel with coarse white salt sprinkled unevenly on top, showing a smooth, shiny, and slightly crisp crust with some light cracks. The pretzel has a classic twisted shape and sits on a wooden board with a white marbled textured surface in the background. The lighting highlights the soft, doughy inside visible at a slight tear near the bottom edge of the pretzel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast using the same amount. Instant yeast can be mixed directly with the flour without needing to proof in water first.

Why do I boil pretzels in baking soda water?

Boiling pretzels in baking soda water gives the crust its distinctive chewy texture and deep brown color when baked. The alkaline bath promotes the Maillard reaction, which enhances flavor and appearance.