Soft Giant Pretzels

These giant pretzels may be a dream come true for anyone apprehensive about making bread at home. Our giant pretzel recipe uses a bread machine, so there’s no need to proof the yeast, knead the dough or let it rise. The machine takes care of the hard work so you can focus on all the fun parts, like shaping, boiling and baking the pretzels.

This recipe creates classic soft pretzels with tiny boulders of coarse salt on top, but the pretzels can easily be modified to suit your flavor preferences. Check out the Variations section below for details on making everything-seasoned pretzels, cinnamon-sugar pretzels or garlic Parmesan pretzels. You could even forgo the classic twist for other pretzel shapes, like braids or mini bites.

Ingredients for Giant Pretzels

• Water: This bread machine pretzel recipe calls for two measurements of water. The first measurement is for the dough, where 70° to 80°F water activates the yeast. The second measurement is used to boil the pretzels after they’re shaped. Please do not accidentally mix up these measurements, or you’ll end up with soupy pretzel dough in the bread machine!
• All-purpose flour: You’ll need 3 cups of all-purpose flour for this giant pretzel recipe. We don’t recommend swapping in bread flour, which would change the pretzel’s texture.
• Brown sugar: Brown sugar adds a touch of sweet molasses flavor and helps the pretzels brown on the outside as they bake.
• Active dry yeast: There’s no need to proof the yeast beforehand. It’ll work its magic while it’s in the bread machine.
• Baking soda: If you were alarmed to see 1/2 cup of baking soda in the ingredients list, don’t worry; it’s not a typo! Before baking, the pretzels are boiled in a mixture of water and baking soda. This alkalized water helps the pretzels achieve their classic mahogany hue.
• Coarse salt: You can season the pretzels with any coarse salt or sea salt. If you want to be super authentic, you could purchase specialty pretzel salt.

Directions

Step 1: Mix the dough in a bread machine

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In your bread machine pan, place 1 cup of the water, all-purpose flour, brown sugar and yeast in the order suggested by your bread machine’s manufacturer. Close the machine and select the dough setting. Check the dough after five minutes of mixing. Add 1 to 2 tablespoons of water or flour if needed.

Editor’s Tip: Bread machines can mix, knead and proof dough, but every machine works differently. You may need to add extra water to moisten the dough if it’s too dry (or extra flour if it’s too wet).

Step 2: Divide the dough

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When the cycle is completed, turn the dough out onto a lightly floured surface. Divide the dough into eight even portions.

Editor’s Tip: A bench scraper is our go-to essential bread-making tool for dividing dough. If you don’t have one, you can cut the dough with a sharp chef’s knife.

Step 3: Shape the pretzels

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Roll each portion into a 20-inch rope. Form each rope into a pretzel shape.

Editor’s Tip: To create the rope, apply even pressure as you roll the dough from the center outward. You can swing the rope like a jump rope to help it stretch out (but do this sparingly to avoid breakage). Then, position the rope as an upside-down U shape. Cross one end over the other and twist. Bring the top of the “U” underneath the twisted section, and press the rope ends into the curve to seal the dough so it won’t lose its shape while boiling.

Step 4: Boil the pretzels

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Preheat the oven to 425°. In a large saucepan, bring 2 quarts of water and the baking soda to a boil. Drop the pretzels into the boiling water, two at a time, and boil for 10 to 15 seconds.

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Remove the pretzels with a slotted spoon and place them on paper towels to drain any excess water.

Step 5: Bake the pretzels

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Place the boiled pretzels on greased baking sheets. Bake the pretzels until they’re golden brown, 8 to 10 minutes. Remove the pretzels from the oven and spritz or lightly brush them with the remaining 2 tablespoons of water. Sprinkle with coarse salt.

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Recipe Variations

• Use everything bagel seasoning: Skip the coarse salt and swap in store-bought everything bagel seasoning. The dried onion, garlic, poppy seeds, salt and sesame seeds will make these pretzels even more irresistible.
• Make garlic Parmesan pretzels: While the pretzels bake, melt a few tablespoons of butter in a saucepan over medium heat. Add a few cloves of minced garlic and cook until fragrant, two to three minutes. Stir in a big pinch of salt (regular, not coarse salt) and dried parsley. Once the pretzels are finished, brush the garlic mixture over the pretzels and sprinkle with a generous amount of finely grated Parmesan cheese.
• Finish with cinnamon sugar: Skip the coarse salt and go the sweet route with cinnamon sugar. When the pretzels come out of the oven, brush them with melted butter and sprinkle on a generous amount of cinnamon sugar.

How to Store Giant Pretzels

Let the pretzels cool to room temperature, then stash them in an airtight container. They can hang out at room temperature for up to three days. They’ll lose their softness as the days go on, but they can be brought back to life with a little heat. Cover the pretzels with a moist paper towel and reheat them in the microwave until softened.

Can you freeze soft giant pretzels?

You can freeze soft giant pretzels for up to two months. Let the pretzels cool completely, then place them in a freezer-safe container or resealable bag and stash them in the freezer. Thaw frozen pretzels overnight in the fridge or thaw them quickly in a 350° oven until warmed through, 10 to 15 minutes.

Giant Pretzel Tips

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Why do we boil the pretzels before baking them?

Boiling pretzels in a baking soda bath gives them a distinct flavor and color. The alkalized water gelatinizes the outside of the dough, setting the crust to help the pretzels achieve a golden brown, chewy exterior.

Traditionally, bakeries used food-grade lye for pretzels. However, lye can be harmful if you don’t know what you’re doing. Baking soda is a safe (and just as effective) alternative.

What dipping sauces should you serve with a giant pretzel?

The two most iconic dipping sauces for giant pretzels are beer cheese dip and a high-quality mustard pretzel dip. For something similar to beer cheese (but with a little more kick), try store-bought or homemade nacho cheese sauce. Honey mustard also makes an excellent dipping sauce, as does obatzda (Germany’s classic companion to a big soft pretzel).

Why use a bread machine to make this giant pretzel recipe?

A bread machine is an excellent option for large pretzels because bread machine recipes allow you to make homemade dough whenever you want—no elbow grease for kneading required. If you don’t already have one, our Test Kitchen has you covered. We tested 10 popular brands to find the best bread machines on the market for home bakers, including the best overall, the most beginner-friendly, the easiest to clean and the best compact bread machine for small kitchens.