Introduction
These Giant Pretzels are SO soft and warm, with a crunchy outside and a chewy inside! Perfect for any occasion, they’ll disappear in minutes! One bite, and you’ll never look at store-bought pretzels the same way again. They’re easy to make and perfect for sharing!
Why You’ll Love This Recipe
These homemade giant pretzels are unlike any you’ll find in the store. Soft and chewy on the inside with a perfectly crispy, golden crust, they’re ideal for snacking, parties, or any occasion. With just a few ingredients and simple steps, you’ll be enjoying fresh, warm pretzels in no time!
Recipe Origins
Pretzels have been around for centuries, with their origins tracing back to ancient Rome and spreading through Europe. The giant pretzel as we know it today was perfected in Germany and has become a popular snack across the world, especially in the U.S., where they’re sold at fairs and stadiums.
Nutrition Information
Calories: 300 kcal per serving
Fat: 7 g
Carbs: 50 g
Protein: 6 g
Sodium: 800 mg
Quick Facts
Prep Time: 2 hrs
Cook Time: 10 min
Total Time: 2 hrs 10 min
Servings: 6
Difficulty: ⭐⭐ (Moderate)
Storage and Reheating Tips
Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F for about 5 minutes until crispy again.
Serving Suggestions
Serve your giant pretzels with mustard, cheese dip, or even a sweet glaze. They’re perfect with a cold beer or soda for a snack or casual meal.
Common Mistakes
Not letting the dough rise enough: The dough needs enough time to rise, so don’t rush this step. Proper rising ensures a soft, fluffy texture.
Overcrowding the baking sheet: Be sure to space out the pretzels so they bake evenly and get that perfect golden brown crust.
Recipe Variations
Vegan: Use dairy-free butter and a non-dairy milk substitute.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and adjust for texture.
Low-Carb: Try using almond flour or coconut flour for a low-carb version of these pretzels.
Frequently Asked Questions
Can I freeze these pretzels?
Yes! After baking, allow them to cool, then wrap them in plastic and freeze for up to a month. Reheat in the oven when ready to enjoy.
Can I make the dough in advance?
Yes, you can make the dough and refrigerate it overnight. Let it come to room temperature before shaping and baking.
Ingredients
- 2 tsp instant yeast
- 1 cup warm water
- 3 cups all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 3 liters boiling water
- 2/3 cup baking soda
- Coarse salt
Instructions
Step 1: Dissolve the instant yeast in warm water and stir until combined.
Step 2: In a mixing bowl, combine about two-thirds of the flour with the oil, brown sugar, and yeast mixture. Stir until it forms a dough.
Step 3: Knead the dough by folding it onto itself until smooth, then shape it into a ball.
Step 4: Place the dough in a lightly oiled bowl, cover with a cloth, and let rise for 1 hour.
Step 5: Preheat your oven to 450°F (230°C).
Step 6: On a floured surface, divide the dough into 8 equal portions and roll each into a rope about 1.5 cm thick. Twist each into pretzel shapes.
Step 7: Boil water in a pot, then add baking soda. Carefully dip each pretzel into the boiling water for 10 seconds on each side.
Step 8: Place the pretzels on a baking sheet lined with parchment paper, sprinkle with coarse salt, and bake for 6 minutes or until golden brown.
