COPYCAT Giant Soft Pretzels

Name: COPYCAT Giant Soft Pretzels
Total time: 70 min
Cuisine: German
Ingredients: 4 cups flour; 4.5 cups flour; 2.25 tsp yeast; 1 packet yeast; 2 tbsp light brown sugar; 1.5 tsp salt; 0.25 cup oil; 1.5 cup warm water; water; 0.25 cup baking soda; egg wash; pretzel sea salt or 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 4 to 4.5 cups of bread flour, 2.25 tsp or 1 packet of fast rising yeast, 2 tablespoons of light brown sugar, and 1.5 teaspoons of salt in a bowl.
2Ensure all dry ingredients are well spread throughout the flour.
3Add 0.25 cup of oil and 1.5 cups of warm water to the dry ingredients.
4Stir the mixture in the bowl until it starts to come together.
5Turn the dough out onto a clean surface and knead in all the dry flour without adding more liquid.
6Spray the bowl with oil, place the dough in it, and cover with plastic wrap.
7Let the dough rise until it doubles in size, which should take about an hour.
8Once the dough has proofed, turn it out onto a clean surface without punching it down to maintain fluffiness.
9Preheat your oven to 450° Fahrenheit.
10Use a pizza cutter to cut a piece of the dough off.
11Roll out the dough piece, then form it into a pretzel shape by setting the middle down, crossing the ends, and crossing them again to stick the ends down.
12In a shallow dish, pour some water and sprinkle in 0.25 cup of baking soda.
13Dip both sides of each pretzel into the baking soda solution.
14Place the dipped pretzels on a parchment-lined baking sheet.
15Brush all pretzels with an egg wash.
16Sprinkle the pretzels with pretzel sea salt or coarse sea salt.
17Bake the pretzels in the 450°F oven for 10 minutes.
18Optionally, brush the warm pretzels with melted butter for extra flavor.

Ingredients

4 cups flour
4.5 cups flour
2.25 tsp yeast
1 packet yeast
2 tbsp light brown sugar
1.5 tsp salt
0.25 cup oil
1.5 cup warm water
water
0.25 cup baking soda
egg wash
pretzel sea salt or coarse sea salt
melted butter

Equipment

bowlplastic wrapovenpizza cuttershallow dishparchment lined baking sheet

Tips

Do not add more liquid when kneading the dough.
Do not punch down the dough after it has proofed 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 4 to 4.5 cups of bread flour, 2.25 tsp or 1 packet of fast rising yeast, 2 tablespoons of light brown sugar, and 1.5 teaspoons of salt in a bowl.
2Ensure all dry ingredients are well spread throughout the flour.
3Add 0.25 cup of oil and 1.5 cups of warm water to the dry ingredients.
4Stir the mixture in the bowl until it starts to come together.
5Turn the dough out onto a clean surface and knead in all the dry flour without adding more liquid.
6Spray the bowl with oil, place the dough in it, and cover with plastic wrap.
7Let the dough rise until it doubles in size, which should take about an hour.
8Once the dough has proofed, turn it out onto a clean surface without punching it down to maintain fluffiness.
9Preheat your oven to 450° Fahrenheit.
10Use a pizza cutter to cut a piece of the dough off.
11Roll out the dough piece, then form it into a pretzel shape by setting the middle down, crossing the ends, and crossing them again to stick the ends down.
12In a shallow dish, pour some water and sprinkle in 0.25 cup of baking soda.
13Dip both sides of each pretzel into the baking soda solution.
14Place the dipped pretzels on a parchment-lined baking sheet.
15Brush all pretzels with an egg wash.
16Sprinkle the pretzels with pretzel sea salt or coarse sea salt.
17Bake the pretzels in the 450°F oven for 10 minutes.
18Optionally, brush the warm pretzels with melted butter for extra flavor.