Giant Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (2 1/2 cups) and sugar (2 tbs). Sprinkle the active dry yeast (2 tbs) over the surface, stir gently, and let sit 5–10 minutes until foamy. If it doesn't foam, discard and start with fresh yeast.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 4 cups of the flour and the fine sea salt (2 tsp). Add the foamy yeast mixture, warm milk (1/2 cup), and melted butter (4 tbs). Mix on low to combine, then increase speed and add remaining flour, 1/2 cup at a time, until a shaggy but slightly tacky dough forms (you may not need every bit of flour). Total flour used should be about 5 1/2–6 cups depending on humidity.

Knead

Knead the dough by machine for 6–8 minutes or by hand for 10–12 minutes until smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, add up to 2 more tablespoons of flour, a tablespoon at a time.

First rise

Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

About 20 minutes before baking, preheat the oven to 450°F (230°C). Line a large rimmed baking sheet or baking stone with parchment paper and lightly oil or use a silicone mat to prevent sticking.

In a wide, shallow pot, bring 8 cups of water to a simmer and carefully stir in 3/4 cup baking soda. Allow to come to a gentle boil, then reduce to a simmer. Keep the bath hot—small bubbles but not a violent boil.

Divide and shape

Turn the risen dough out onto a lightly floured surface and deflate gently. For a single giant pretzel, shape the entire dough into a long rope: press and roll into a rope roughly 36–48 inches long, tapering slightly at the ends. Alternatively, divide into two equal portions for two large pretzels, each shaped similarly.

Form the pretzel

Form the giant pretzel shape: make a U with the rope, cross the ends over each other twice, then fold the crossed ends down to the bottom of the U and press to adhere, tucking the tips under slightly to secure. Make sure the pretzel is even thickness so it bakes uniformly.

Baking soda bath

Carefully lower the shaped pretzel into the simmering baking soda bath using a wide spatula or slotted spoon—submerge for 20–30 seconds on each side. For a very large pretzel, you may need to support parts of it with the spatula so it doesn't fold. Remove carefully and allow excess liquid to drip back into the pot for a few seconds.

Transfer to baking sheet

Transfer the pretzel to the prepared baking sheet using the spatula. If needed, reshape slightly on the sheet so the pretzel looks even and flat where desired.

Whisk together 1 large egg with 1 tablespoon water for the egg wash. Brush the entire surface of the pretzel lightly but completely with the egg wash so it has an even sheen.

Sprinkle coarse sea salt (2 tbs) evenly over the pretzel while the egg wash is still wet so it adheres.

Bake in the preheated 450°F (230°C) oven for 12–18 minutes for one large pretzel (or 10–14 minutes per large pretzel if making two) until deeply golden brown and sounding hollow when tapped on the bottom. Rotate the pan halfway through baking for even color if your oven has hot spots.

Remove the pretzel from the oven and immediately brush the top generously with 2 tablespoons melted butter to add sheen and flavor.

Let rest on the baking sheet for 5–10 minutes to cool slightly and set. Transfer to a cutting board or platter and serve warm with Dijon mustard or cheese sauce (optional).

Store leftovers tightly wrapped at room temperature for up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes to refresh the crust.