How to Make an Awesome Giant Pretzel

The title says it all, people. Everyone loves a giant pretzel. They’re the perfect snack for any and every celebration. Pretzels are especially trademarked as a refreshment for Oktoberfest since pretzels originated in Germany! Pretzels are such a big part of German cuisine that some of the country’s 12th century paintings have pretzels featured in them. Now that’s dedication.

If you’re hosting an Oktoberfest party this summer, listen up: We recently found this new pretzel recipe that we’d like to share with you. We do need to warn you: it’s amazing. Enjoy!

Image Courtesy of Mercury Jane’s Flickr Page

This recipe serves: 8

Required ingredients:

  • 1 cup water
  • 2 tablespoons water (75 degrees)
  • 3 cups flour
  • 3 tablespoons brown sugar
  • 1½ teaspoons active dry yeast
  • 2 quarts water
  • ½ cup baking soda
  • 1 tablespoon kosher salt
  1. Preheat your oven to 425 degrees.
  2. Pour the cup of water, 3 cups flour, sugar, and 1½ tablespoons of yeast into a large bowl.
  3. Mix the dough for 10 minutes. Add a couple more tablespoons of flour if it looks a little thick.
  4. Turn dough onto a lightly floured and divide into 8 separate balls.
  5. Roll each ball into 20-inch ropes. Cross them into pretzel shapes.
  6. Boil 2 quarts water and ½ cup baking soda in a large saucepan.
  7. Drop the pretzels into the boiling water individually for 10-15 seconds.
  8. Remove the pretzels with slotted spoons and drain the water on paper towels.
  9. Place pretzels on greased baking sheet and bake at 425 degrees for 8-10 minutes, until golden brown.
  10. Remove pretzels from oven and lightly brush them with water (or spritz).
  11. Sprinkle with as much salt as you prefer.

Of course, pretzels often come with a choice of toppings and dips. Some popular choices are mustard, chocolate, white chocolate, garlic, maple, cinnamon, olive oil, lemon juice, sesame oil, horseradish, cream cheese, or pepper. There’s no wrong way to eat a pretzel as long as you finish the whole thing.


Image Courtesy of c3lsius_bb’s Flickr Page

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