Sunday, February 7, 2010

Soft Giant Pretzels


  • 1 1/8 cups water (70 to 80 degrees F)
  • 3 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons active dry yeast
  • 2 quarts water
  • 1/2 cup baking soda
  • coarse salt


  1. In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
  3. Place pretzels on greased baking sheets. Bake at 425 degrees F for 8-10 minutes or until golden brown. Spritz or lightly brush with water. Sprinkle with salt.

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