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BIG SOFT PRETZELS

I just love walking in a mall and smelling the Big Soft Pretzels, so I decided to try making them. 

Making pretzels was not near as hard as I had thought.  I let all my kids create their pretzels.

HOW TO MAKE BIG SOFT PRETZELS - LEGEND OF PRETZEL

HOW TO MAKE BIG SOFT PRETZELS - LEGEND OF PRETZEL

 

They enjoyed making them, especially my special needs son.  Caleb does not use his left arm.  After helping him roll the dough into a long rope, he was able to cut it into inch size pieces to make pretzel bites.  He enjoyed being able to make pretzel bites all by himself.  I hope you try this recipe with your children.  Not only will they taste great, but you will be building memories in your kitchen that will last a lifetime. With each activity that we do, I try hard to use the activity to remember something from God’s Word.  Talking about the legend of Pretzels was an easy way to bring up the Word of God.  Charles Swindoll said, “Everyday of our lives we make deposits in the memory banks of our children.” Let’s be diligent to make a point to create great memories while passing down the Word of God.Legend of Pretzels – The pretzel is believed to be invented by an Italian Monk, who lived in the 6th century.  The legend is that the shape of the pretzel represents arms crossed in prayer and the three holes in the pretzel represent the Trinity (Father, Son, and Holy Spirit). The Monk gave these to children as rewards. Some historians claim that the pretzel is the world’s oldest snack.


Big Soft Pretzels Recipe – Adapted from Taste of Home Baking Classics Cookbook

Two packs (1/4 ounce each) active dry yeast

  • 1 cup warm water (110 degrees)

  • 1 cup warm milk (110 degrees)

  • 1/2 cup sugar

  • 1/4 cup butter, melted

  • Two teaspoons salt

  • 1 egg

  • 6-1/2 to 7-1/2 cups all-purpose flour (save 1/2 cup of flour to knead into the dough)

  • One egg white mixed with two tablespoons cold water

  • Coarse salt

Warm the milk and water to 110 degrees.  In a large bowl, combine the milk, water, and yeast. Let the yeast, water, and milk mixture sit for 10 minutes. Next, add the sugar, butter, salt, and a whole egg.

Big Soft Pretzel Recipe and Legend of Pretzel

Big Soft Pretzel Recipe and Legend of Pretzel
Blend in two cups of flour.

Add 2 cups of flour and beat until smooth. Stir in the remaining flour until it forms a soft dough (about 6-1/2 cups of total flour). Turn the dough out on a surface that has been floured. Knead in enough of the remaining cup of flour to make a moderately stiff dough. The dough should be smooth and elastic, about 6 to 8 minutes of kneading.

Big Soft Pretzel dough Big Soft Pretzel Recipe and Legend of Pretzel
Big Soft Pretzel dough

Place the dough in a well-greased bowl. Turn the dough over in the bowl to grease all sides of the dough. Cover and refrigerate at least 2 – 24 hours.  For a quicker rise, place dough in a warm, dry place until it has doubled; about 1-2 hours.  After rising, turn onto a lightly floured surface; divide into fourths.

Big Soft Pretzel Recipe and Legend of Pretzel //recipesforourdailybread.com/2012/02/26/big-soft-pretzels-legend-of-pretzel/

Cut each fourth into four pieces for a total of 16 pieces.

Big Soft Pretzel Recipe and Legend of Pretzel //recipesforourdailybread.com/2012/02/26/big-soft-pretzels-legend-of-pretzel/
Cut into 16 pieces.

Roll each piece into a 22-inch rope.

Big Soft Pretzel Recipe and Legend of Pretzel //recipesforourdailybread.com/2012/02/26/big-soft-pretzels-legend-of-pretzel/

Shape each rope into a pretzel.

Big Soft Pretzel Recipe and Legend of Pretzel //recipesforourdailybread.com/2012/02/26/big-soft-pretzels-legend-of-pretzel/
Shape into a circle that meets at the top and has four inches extra at each end. Cross the ends once and attach them to the opposite side of the circle.

Dissolve three tablespoons of salt in 2 quarts of boiling water. Lower 2 to 3 pretzels into the boiling water. Boil for 2 to 3 minutes, turning once.

Big Soft Pretzel Recipe and Legend of Pretzel //recipesforourdailybread.com/2012/02/26/big-soft-pretzels-legend-of-pretzel/

Place the pretzels on a paper towel to drain for a few seconds.  Next, place the pretzels onto a baking sheet lined with parchment paper.  Whisk together the egg white and cold water. Brush the mixture over the pretzels.  Sprinkle with coarse salt or cinnamon/sugar mixture.

Big Soft Pretzel Recipe and Legend of Pretzel //recipesforourdailybread.com/2012/02/26/big-soft-pretzels-legend-of-pretzel/

Bake at 400 degrees for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

For pretzel bites, cut the dough rope into inch size pieces.

How to shape a pretzel?  Start by making each rope into a circle.  Overlap about 4 inches from each end.  Leave the ends free.  Twist the two pieces at the point where the dough overlaps. Lift the ends to the opposite edge of the circle.  Tuck ends under the edge of the circle.  Press the ends to seal them to the circle.

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