Giant Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (2.5 cups) with granulated sugar (2 tbsp). Sprinkle active dry yeast (2 tsp) over the surface and stir gently. Let sit 5–10 minutes until foamy and fragrant.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 5.5 cups of the all-purpose flour and the fine sea salt (2 tsp). Add the melted butter (3 tbsp) and the activated yeast mixture. Mix on low speed until a shaggy dough forms, adding remaining flour (about ½ cup) as needed to bring the dough together. Total flour should be about 6 cups — dough should be slightly tacky but not sticky.

Knead

Knead with the dough hook on medium speed for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth, elastic, and slightly springy.

First rise

Lightly oil a large bowl. Place dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape giant pretzel

Turn the risen dough onto a lightly floured surface and gently deflate. For a single giant pretzel (serves 8–10), form the dough into a long rope about 36–40 inches long (you may need to roll and stretch gently). Shape into a classic pretzel form by making a U with the rope, crossing the ends twice, and folding the twisted ends down to the base of the U, pressing to adhere. Alternatively, form into a single large braided or spiral pretzel if preferred. Transfer to a parchment-lined half-sheet pan large enough to accommodate the shape, leaving room to expand.

Second rise

Cover the shaped pretzel loosely with plastic wrap and let rest 20–30 minutes while you prepare the baking soda bath and preheat the oven.

Preheat oven to 450°F (230°C). While oven is heating, bring 10 cups water and 2 cups baking soda to a gentle simmer in a wide, shallow pot. Be careful: baking soda can cause the water to foam vigorously if it starts boiling. Keep at a gentle simmer.

Using a large slotted spatula or wide slotted spoon, gently lower the shaped pretzel into the simmering baking soda bath for 20–30 seconds per side (about 40–60 seconds total), pressing lightly so the surface is submerged. This gives the pretzel its characteristic chewy crust and deep brown color when baked.

Remove the pretzel from the bath and place back onto the parchment-lined baking sheet. Let excess water drip off for a minute before proceeding.

Make the egg wash by beating 1 egg with 1 tablespoon cold water. Brush the entire surface of the pretzel lightly and evenly with the egg wash — this promotes color and shine.

Sprinkle coarse kosher salt (about 2 tbsp) evenly over the pretzel to taste, pressing gently so the salt adheres.

Bake in the preheated 450°F (230°C) oven on the center rack for 16–22 minutes, rotating the pan once halfway through, until the pretzel is deep golden brown and sounds hollow when tapped. Baking time will vary by oven and the exact size of the pretzel; monitor closely to avoid burning.

Remove from the oven and transfer the pretzel to a cooling rack. Let rest 5–10 minutes before slicing to serve warm.

Serve the giant pretzel whole or cut into portions with spicy brown mustard (½ cup) on the side for dipping.