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Soft Giant Pretzels Recipe

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★★★★★

4.8 from 113 reviews

These Soft Giant Pretzels are a delicious homemade snack featuring a chewy interior and a golden-brown crust. Made with simple ingredients and using a bread machine to prepare the dough, these pretzels are boiled briefly in a baking soda bath before baking to achieve their classic texture and flavor. Perfect for snacking or serving at gatherings.

Ingredients

Scale

Dough Ingredients

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

Boiling Solution

  • 2 quarts water
  • 1/2 cup baking soda

Topping

  • Coarse salt

Instructions

  1. Mix the dough in a bread machine. Add 1 cup of water, all-purpose flour, brown sugar, and yeast into the bread machine pan in the order recommended by the manufacturer. Select the dough setting and allow the machine to mix, knead, and proof the dough. After 5 minutes, check the consistency; add 1 to 2 tablespoons of water or flour if the dough feels too dry or too wet, respectively.
  2. Divide the dough. Once the dough cycle is complete, turn the dough out onto a lightly floured surface. Using a bench scraper or sharp knife, divide the dough evenly into eight portions.
  3. Shape the pretzels. Roll each portion into a 20-inch long rope by applying even pressure and rolling from the center outward. Form each rope into a pretzel shape by making an upside-down ‘U,’ crossing the ends over, twisting them, then folding the top of the ‘U’ underneath the twist and pressing the ends to seal so the shape holds during boiling.
  4. Boil the pretzels. Preheat the oven to 425°F (220°C). In a large saucepan, bring 2 quarts of water and 1/2 cup baking soda to a boil. Drop two pretzels at a time into the boiling solution and boil for 10 to 15 seconds. Remove with a slotted spoon and place on paper towels to drain excess water.
  5. Bake the pretzels. Place the boiled pretzels on greased baking sheets. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. After baking, spritz or lightly brush the pretzels with the remaining 2 tablespoons of water and sprinkle generously with coarse salt.

Notes

  • Adjust the flour and water amounts as needed to achieve a soft but not sticky dough.
  • Using a bread machine simplifies dough preparation by handling mixing, kneading, and proofing.
  • Boiling pretzels in a baking soda bath is essential to developing their distinct chewy crust and golden color.
  • If you do not have a bench scraper, a sharp kitchen knife works well to divide the dough.
  • Brush with water after baking before adding salt to help the salt adhere better.

Keywords: Soft pretzels, giant pretzels, homemade pretzels, bread machine pretzels, baking soda pretzels

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