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Soft Giant Pretzels

My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado
  • Total Time
    Prep: 20 min. + rising Bake: 10 min.
  • Makes
    8 pretzels

Ingredients

  • 1 cup plus 2 tablespoons water (70° to 80°), divided
  • 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

Directions

  • In a bread machine pan, place 1 cup water and next 3 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.
  • When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape.
  • Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
  • Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.
Nutrition Facts
1 pretzel: 193 calories, 1g fat (0 saturated fat), 0 cholesterol, 380mg sodium, 41g carbohydrate (5g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • Karen
    Jan 16, 2021

    No bread machine, so I let the dough rise for 30 minutes, then I shaped into balls and made 14 small sandwich rolls. Baked four 6 minutes instead of 5. Very pleased with results.

  • Laurentiu
    Jan 14, 2021

    No comment left

  • redcow
    Jan 14, 2021

    have made these a few times. Always enjoyed by whom ever I share them with. Had to watch videos a couple of times to get the knack of shaping the4 pretzels. I sprinkle the salt on before baking. 4H group is going to make them.

  • Nancy
    Jan 14, 2021

    Can I use gluten free flour that is 1 to 1

  • Janice
    Dec 25, 2020

    I made these on Christmas Eve and they turned out perfectly. My only tweak was 1/2 teaspoon salt to the dough. Also I brushed them with water and sprinkled them with salt BEFORE baking, and they turned out really well (first I tried doing this before baking, and the salt wouldn't stick). I made a quick cheese sauce for dipping. Yum yum!

  • leighfree11
    Sep 16, 2020

    My mom and I have decided to create some kitchen adventures by trying out recipes that we've never made and always wanted to. Mom had pulled this recipe out of the magazine in 2001! All recipes calling for yeast scare me. I don't really know why...maybe because they seem like serious recipes for serious bakers. These pretzels could not have been easier to make and they had me questioning all my choices to buy pretzels instead of making them at home. We laughed as we struggled to try and figure out how to twist the dough into the pretzel shape. It turns out that it was the hardest part of the whole process. When we pulled them out of the oven, they emitted the aroma only fresh, warm bread can produce. If the scene had been a cartoon, you would have seen the scent rise and waft our way as we pulled it into our noses with deep breaths. Eating them warm was a treat. They were firm and golden outside, with just the right amount of salt. Inside they were soft and chewy with that satisfying yeasty flavor. The only bad thing I have to say about this recipe is that unfortunately the pretzels didn't even last until the end of the day! *We didn't use a bread machine, mixing in a mixer and letting rise for 45 minutes.

  • Jonathan
    Sep 5, 2020

    Horrible recipe. The dough was so runny when I took it out of the bread machine I had to throw it away before I even rolled it out.

  • Laura
    Aug 3, 2020

    No words, but WOW. I have made these every week since I found you recipe. So easy. Only extra thing I did was an eggwash on top before baking. Love using these for open faced sandwich, yesterday we topped them w/creme cheese, capers, red onion, tomato, and salmon and some s&p...YUM! Thank you!!!

  • Marisa
    Jul 8, 2020

    Okay I guess I have to revisit this recipe. If I just flowered the dough before putting it out it would have been easier to handle. This is the best tasting recipe.

  • Heather
    May 19, 2020

    Great recipe. Followed instructions and the results were AWESOME! For some of them, we also brushed on melted butter and dipped in cinnamon sugar