Giant Soft Pretzels

Scott Anderson


This pretzel recipe came out of a National Geographic kids magazine back in the late 70's. I loved to read and loved spending time in the kitchen making a mess so this recipe is the best of both worlds.

They are very easy to make and something fun to do with your kids. You can mix them in either a stand mixer with dough hook or a bread machine on dough setting.

In either case once the dough is ready simply turn out onto a floured board and roll away.

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20 Min


10 Min


1 c
plus 2 tbsp water (70 to 80f)
3 c
ap flour
3 Tbsp
brown sugar
1 1/2 tsp
active dry yeast
2 qt
1/2 c
baking soda
1/2 c
coarse salt

Directions Step-By-Step

Place first 4 ingredients in order listed into mixer with dough hook or bread machine according to manufacturer. Select dough setting & check to see if water or more flour is needed as mixing begins. It should turn into a ball, slightly sticky but holding shape to itself. While this process is taking place, get a large pot of water with 1/2 cup baking soda dissolved in it, it should be able to hold two pretzels at a time.
When cycle is completed turn dough onto floured surface. Divide dough into eight balls. Roll each into 20" (inch) rope; form into a traditional pretzel shape and set aside on sprayed wax paper.
Drop two pretzels @ a time into water; boil for 10-15 seconds. Remove & drain on side towels.
Place pretzels on greased baking sheets. Bake @ 425F degrees for 8-10 minutes or until golden brown. Remove from oven and press into a salt that has been spread onto a plate. Then enjoy

About this Recipe