Giant Bavarian Pretzel Recipe
Bavarian Style pretzel served with stone ground mustard.
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Ingredients
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Dough
Baking Soda Bath
Toppings
Serving
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and melted unsalted butter. Mix until a dough begins to form.
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
- 4
First Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Shaping and Baking
- 5
Preheat Oven
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 6
Shape Pretzels
Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a long rope, about 24 inches long. Twist each rope into a pretzel shape.
- 7
Prepare Baking Soda Bath
In a large pot, bring 10 cups of water to a boil. Once boiling, carefully add 2 tablespoons of baking soda. Reduce heat to a simmer.
- 8
Boil Pretzels
Working one at a time, carefully lower each pretzel into the baking soda bath for about 30 seconds. Remove with a slotted spoon and place back on the prepared baking sheet.
- 9
Add Toppings
Sprinkle the boiled pretzels with coarse sea salt before baking.
- 10
Bake
Bake in the preheated oven for 12-15 minutes or until dark golden brown. Remove from the oven and let cool slightly.
Serving
- 11
Serve
Serve the giant Bavarian pretzel warm with stone ground mustard on the side for dipping.