Giant Pretzels

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Giant Pretzels


  • Total Time: 94

Ingredients

Scale
  • 1 cup milk (100-110 degrees)
  • 1 package active dry yeast 
  • 3 tablespoons packed light brown sugar 
  • 2 1/4 cups all-purpose flour, plus more for kneading 
  • 10 tablespoons unsalted butter, plus more for greasing 
  • 1 teaspoon fine salt 
  • 1/3 cup baking soda 
  • 2 tablespoons coarse salt
  • 3 cups warm water

Instructions

VERSA 16 SETTINGS

Pre-heat oven for 12 minutes on Low

RECIPE

  • Add yeast to warm milk and mix for 2-3 minutes
  • Add milk mixture to flour and add in brown sugar and 2 tbsp of butter, mix until a dough is formed​, add in fine salt.
  • Knead dough into a smooth ball and put in a lightly greased bowl, let rise for about an hour or until doubled in size.
  • Add baking soda to 3 cups of warm water and mix until desolved. Pour into a shallow container for dipping the pretzels (I use a 9×9 pan)
  • Divide dough ball into 6 equal sized pieces and stretch out to about 24″ long, you can stretch them more for larger pretzels instead of thicker ones
  • Shape the pretzels and dip into the water mixture, place on a round pan for cooking in the oven.
  • Melt remaining butter down. (I place butter in a pan and set on top of the oven while the pretzels bake.
  • Cook on low for about 4 minutes or until golden brown.
  • Remove from oven and dip pretzels in melted butter, sprinkle with salt.
  • Prep Time: 90
  • Cook Time: 4

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