Jumbo Pretzel Recipe
Make Jumbo Pretzel Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Baking Soda Bath
Finishing & Topping
Method
Dough
- 1
Activate yeast and combine
In a large mixing bowl, whisk together the instant yeast, sugar and 1/2 cup of the lukewarm water to dissolve the yeast and sugar. Let sit 2 minutes (instant yeast doesn’t need long) until slightly foamy. Add the remaining water, melted butter and 2 cups of flour and stir with a wooden spoon or dough hook until combined.
- 2
Mix and knead
Gradually add remaining flour (about 4 cups total added) and the salt, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium-low for 5–6 minutes.
- 3
First rise
Lightly oil a large bowl with the vegetable oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.
Forming & Baking Soda Bath
- 4
Preheat and prepare bath
Preheat oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly oil the paper. In a wide, shallow pot, bring 10 cups water and 3/4 cup baking soda to a gentle simmer—do not boil vigorously (it will foam).
- 5
Divide and shape
Turn the risen dough onto a lightly floured surface and divide into 4 equal pieces for large jumbo pretzels (adjust to 6–8 for smaller sizes). Working with one piece at a time, roll each portion into a rope about 30–36 inches long for a true jumbo pretzel (shorter ropes will make smaller pretzels). Form each rope into a classic pretzel shape: make a U, cross the ends twice, fold the twisted ends down and press into the bottom of the U to seal. Repeat with remaining pieces and place shaped pretzels on the prepared baking sheets, leaving 3–4 inches between them for expansion.
- 6
Baking soda dip
Using a large slotted spatula or skimmer, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides get a quick dip. Remove and transfer back to the parchment-lined baking sheet. Repeat until all pretzels are dipped.
Finishing & Baking
- 7
Egg wash and salt
Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush each pretzel lightly and evenly with the wash, taking care not to let it pool. Sprinkle each pretzel with coarse kosher salt or pretzel salt to taste.
- 8
Bake
Bake in the preheated 450°F (230°C) oven for 12–16 minutes, rotating the pans once halfway through, until the pretzels are deep golden brown. Jumbo pretzels may need the full time or a touch longer depending on thickness—bake until internal color is rich and crust is firm.
- 9