Giant Pretzel Recipe

Activate yeast and combine

In a large mixing bowl or the bowl of a stand mixer, combine lukewarm water (about 105–115°F / 40–46°C) with granulated sugar and instant yeast. Stir briefly and let sit for 3–5 minutes until it becomes foamy. If it doesn't foam, the yeast may be inactive; start over with fresh yeast.

Mix dough

Add 3 cups of the flour, the melted butter, and salt to the yeast mixture. Using a dough hook on low speed (or a wooden spoon), mix until incorporated. Gradually add remaining 3 cups flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. Total mixing time in a stand mixer: about 6–8 minutes on medium-low; by hand, knead 8–10 minutes until smooth and elastic.

Knead and rest

Turn dough out onto a lightly floured surface and knead briefly to form a smooth ball if not using a mixer. Lightly oil a large bowl with vegetable oil, place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Deflate and portion

Once doubled, punch down the dough to release air. Turn onto a lightly floured surface and shape into one large log about 2–3 inches thick and 30–36 inches long, or portion into two slightly shorter logs if easier to handle. This recipe is for a single giant pretzel; adjust lengths if you prefer two smaller ones.

Form pretzel

To form a giant pretzel: take the long log and form a U with the center at the bottom of the work surface. Cross the two ends over each other twice about 6–8 inches from the ends, then fold the looped ends down toward the bottom of the U and press to adhere to the base, forming a pretzel shape. Tuck and press ends firmly to ensure they stick during the bath and bake. Transfer carefully to a parchment-lined baking sheet (use a heavy-duty half-sheet pan for best support).

Second rise

Cover the shaped pretzel loosely with lightly oiled plastic wrap or a damp towel and let rest for 20–30 minutes while you preheat the oven and prepare the soda bath. It should puff slightly but not double.

Prepare soda bath

Preheat oven to 450°F (230°C). In a wide, shallow pan (large enough to submerge the pretzel sections — a 13x9" or larger roasting pan works), combine 10 cups of hot water and 10 cups of baking soda. CAUTION: mixture will fizz as baking soda dissolves. Stir until dissolved. This alkaline bath mimics a traditional lye solution but is food-safe and commonly used at home.

Dip pretzel

Using two large spatulas or a wide slotted spoon, carefully lower the shaped pretzel into the hot baking soda bath for 20–30 seconds on each side. For a deep brown, chewy crust, ensure good contact but avoid leaving it too long (which can make the interior gummy). Remove and let excess drip back into the pan, then return the pretzel to the parchment-lined baking sheet. If bath cools, reheat the water before dipping additional pretzels.

Apply egg wash and salt

Beat the large egg with 1 teaspoon cold water to make an egg wash. Gently brush the entire pretzel surface with the egg wash using a pastry brush, taking care not to flatten the dough. Sprinkle coarse sea salt evenly over the top to taste (about 2 tablespoons).

Bake

Place the baking sheet on the middle rack of the preheated oven. Bake at 450°F (230°C) for 12–18 minutes, rotating the pan once if your oven has hot spots, until the pretzel is deeply golden brown with a shiny crust. Baking time will vary with size and oven; the giant pretzel may take toward the upper end of the range.

Finish

Remove from oven. If desired, brush lightly with 1 tablespoon melted butter while warm for added flavor and sheen. Let rest on the pan for 5–10 minutes before transferring to a cutting board. Serve warm, sliced or whole, with mustard, cheese dip, or as preferred.