Giant Bavarian Pretzel Recipe
A giant Bavarian pretzel that's bigger than two heads! Served with your choice of Haus mustard or bier cheese sauce. Get double sauce of one of each for an additional $3.
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Ingredients
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Dough
Baking Soda Solution
Topping
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and granulated sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and melted unsalted butter. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Shaping and Baking
- 5
Preheat Oven
Preheat your oven to 450°F (232°C).
- 6
Prepare Baking Soda Solution
In a large pot, bring 10 cups of water and 2 tbsp of baking soda to a boil.
- 7
Shape Pretzel
Punch down the risen dough and divide it into two equal pieces. Roll each piece into a long rope (about 30 inches long) and shape into a pretzel.
- 8
Boil Pretzel
Carefully place each pretzel into the boiling baking soda solution for about 30 seconds on each side. Remove and place on a baking sheet lined with parchment paper.
- 9
- 10
Bake Pretzel
Bake in the preheated oven for 12-15 minutes or until golden brown.
Serving
- 11
Serve Warm
Remove from the oven and let cool slightly before serving warm with Haus mustard or bier cheese sauce.