Giant Pretzel Recipe

Mix dry ingredients

In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, instant yeast, granulated sugar, and fine sea salt until evenly combined.

Add wet ingredients

Add the lukewarm water and melted butter to the dry mixture. If using a stand mixer fitted with a dough hook, mix on low speed until combined (about 2 minutes). If mixing by hand, use a wooden spoon until shaggy.

Knead the dough

Knead the dough on medium speed for 5–7 minutes in the stand mixer, or on a lightly floured surface by hand for 8–10 minutes, until the dough is smooth, slightly tacky, and elastic. The dough should form a cohesive ball and pass the windowpane test.

First rise

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

Prepare the baking soda bath

Preheat the oven to 425°F (220°C). Line a very large or rimmed baking sheet with parchment paper and lightly grease it. In a wide, shallow pot, bring the 8 cups of water to a gentle boil, then carefully add the 3/4 cup baking soda (it will bubble). Reduce to a simmer.

Shape the giant pretzel

Turn the risen dough out onto a lightly floured surface and gently deflate. Shape the dough into one large ball, then roll it into a long rope about 36–48 inches (90–120 cm) long, keeping the rope even in thickness (about 1 1/2–2 inches thick). Form the rope into a classic pretzel shape: create a U, cross the ends twice, then fold the crossed ends down to the base of the U and press to seal. Alternatively, form into a large single ring or figure-eight if easier. Transfer the shaped pretzel to a parchment-lined board or cutting board.

Baking soda bath

Carefully lower the shaped pretzel, still on the parchment (or gently with a large spatula), into the simmering baking soda bath. If using parchment, you can slide the pretzel on the parchment into the water; the paper will separate. Simmer for 30–45 seconds per side, then remove with a large slotted spatula or skimmer and return to the parchment-lined baking sheet. If the pretzel is too large for one dip, dip one side at a time fully submerging briefly, then the other.

Egg wash and salt

Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush the entire surface of the wet pretzel with the egg wash, being sure to get into folds. Sprinkle the coarse kosher salt evenly over the pretzel to taste.

Bake

Bake the pretzel in the preheated 425°F (220°C) oven on the center rack for 18–25 minutes, rotating once halfway through, until deep golden brown and glossy. Baking time varies with oven and pretzel thickness—watch for a deep mahogany-brown color for authentic pretzel flavor.

Finish

Remove the pretzel from the oven and brush immediately with the 2 tablespoons melted butter for shine and extra flavor. Let rest on a wire rack for 10–15 minutes before slicing and serving.