Giant Soft Pretzels

2
Scott Anderson

By
@Chef_Scott

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.

Rating:

★★★★★ 8 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
10 Min

Ingredients

  • 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
    water
  • 1/2 c
    baking soda
  • 1/2 c
    coarse salt

How to Make Giant Soft Pretzels

Step-by-Step

  1. 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.
  2. 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.
  3. Drop two pretzels @ a time into water; boil for 10-15 seconds. Remove & drain on side towels.
  4. 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

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About Giant Soft Pretzels





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