Giant Pretzel Recipe
Dinner-sized, made locally at Maury's Pretzel House. Served with spicy brown mustard.
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Ingredients
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Dough
Baking Soda Bath
Topping
Serving
Method
Dough Preparation
- 1
Activate Yeast
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until foamy.
- 2
Mix Dough
Add the flour, salt, and melted butter into the bowl. Mix with a wooden spoon until the dough comes together.
- 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 kneaded dough into a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping and Bathing
- 5
Shape Pretzel
Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a long rope (about 24 inches) and twist into a pretzel shape.
- 6
Prepare Baking Soda Bath
In a large pot, bring 10 cups of water to a boil and add the baking soda. Stir until dissolved.
- 7
Boil Pretzel
Carefully drop each pretzel into the boiling baking soda bath for about 30 seconds. Remove with a slotted spoon and let drain on a baking sheet.
Baking
- 8
Preheat Oven
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- 9
Bake Pretzel
Place the boiled pretzels on the prepared baking sheet. Sprinkle with coarse sea salt and bake for 12-15 minutes until golden brown.
Serving
- 10
Serve
Allow pretzels to cool slightly before serving. Serve warm with spicy brown mustard on the side.