COPYCAT Giant Soft Pretzels

Name: COPYCAT Giant Soft Pretzels
Total time: 70 min
Cuisine: German
Ingredients: 4 cups flour; 0.5 cups flour; 2.25 teaspoons yeast; 1 packet yeast; 2 tablespoons light brown sugar; 1.5 teaspoons salt; 0.25 cup oil; 1.5 cups warm water; 0.25 cup baking soda; egg wash; pretzel sea salt; coarse sea salt; melted butter

1h 10m

Serves 1

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COPYCAT Giant Soft Pretzels

facebook.com

1h 10m

Serves 1

Directions

1Combine flour, yeast, light brown sugar, and salt in a bowl, ensuring all ingredients are spread throughout the flour.
2Add oil and warm water to the dry ingredients and begin stirring.
3Once the mixture comes together, turn it out onto a clean surface and knead the dough until the dry flour is incorporated.
4Spray the bowl with oil, place the dough in it, cover with plastic wrap, and let it rise until it doubles in size, about one hour.
5Turn the proofed dough onto a clean surface, without punching it down, to maintain a fluffy texture.
6Preheat your oven to 450 degrees Fahrenheit.
7Use a pizza cutter to cut a piece of dough, then roll it out into a long strand.
8Shape the dough into a pretzel by setting the middle down, crossing the ends, crossing them again, and sticking the ends down.
9In a shallow dish, combine water and a quarter cup of baking soda.
10Dip both sides of each pretzel into the baking soda solution.
11Place the dipped pretzels onto a parchment-lined baking sheet.
12Brush all pretzels with an egg wash.
13Sprinkle the pretzels with pretzel sea salt or coarse sea salt.
14Bake the pretzels in the preheated 450-degree Fahrenheit oven for 10 minutes.
15Optionally, brush the warm pretzels with melted butter before serving.

Ingredients

4 cups flour
0.5 cups flour
2.25 teaspoons yeast
1 packet yeast
2 tablespoons light brown sugar
1.5 teaspoons salt
0.25 cup oil
1.5 cups warm water
0.25 cup baking soda
egg wash
pretzel sea salt
coarse sea salt
melted butter

Equipment

bowlplastic wrappizza cuttershallow dishparchment lined baking sheetoven

Tips

Do not add more liquid when kneading the dough.
Do not punch down the dough after proofing for a fluffier, airier pretzel.

COPYCAT Giant Soft Pretzels

1h 10m

Serves 1

facebook.com

COPYCAT Giant Soft Pretzels

facebook.com

1h 10m

Serves 1

Directions

1Combine flour, yeast, light brown sugar, and salt in a bowl, ensuring all ingredients are spread throughout the flour.
2Add oil and warm water to the dry ingredients and begin stirring.
3Once the mixture comes together, turn it out onto a clean surface and knead the dough until the dry flour is incorporated.
4Spray the bowl with oil, place the dough in it, cover with plastic wrap, and let it rise until it doubles in size, about one hour.
5Turn the proofed dough onto a clean surface, without punching it down, to maintain a fluffy texture.
6Preheat your oven to 450 degrees Fahrenheit.
7Use a pizza cutter to cut a piece of dough, then roll it out into a long strand.
8Shape the dough into a pretzel by setting the middle down, crossing the ends, crossing them again, and sticking the ends down.
9In a shallow dish, combine water and a quarter cup of baking soda.
10Dip both sides of each pretzel into the baking soda solution.
11Place the dipped pretzels onto a parchment-lined baking sheet.
12Brush all pretzels with an egg wash.
13Sprinkle the pretzels with pretzel sea salt or coarse sea salt.
14Bake the pretzels in the preheated 450-degree Fahrenheit oven for 10 minutes.
15Optionally, brush the warm pretzels with melted butter before serving.