Giant Pretzel Charcuterie Board Recipe
Our signature pretzel, a cornucopia of Usinger’s sausages, a variety of cheeses, Dunkel Beer Cheese, and our homemade pickles & in-house mustard rounds out this dish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Giant Pretzel
Method
Giant Pretzel Preparation
- 1
Prepare the Dough
In a large mixing bowl, combine warm water, yeast, and brown sugar. Let it sit for about 5 minutes until frothy. Add in salt and flour gradually, mixing until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- 3
Shape the Pretzel
Preheat the oven to 450°F (230°C). Punch down the risen dough, divide into 2 equal pieces. Roll each piece into a long rope and shape into a pretzel.
- 4
Boil the Pretzel
In a large pot, bring 10 cups of water and baking soda to a boil. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove and place on a baking sheet lined with parchment paper.
- 5
