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BIG SOFT PRETZELS

This post includes a fabulous recipe for Big Soft Pretzels plus the legend behind them.

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 have tried making them several times now and they turn out delicious every time.  I am going to teach you how to make them step by step instructions. SOFT PRETZEL

HOMEMADE PRETZELS

HOMEMADE SOFT PRETZEL

Making Homemade Pretzels With Kids

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.

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 children pretzels 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

For your convenience, below are the products used when making these rolls.

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First Step: Yeast

  • 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.

ALLOW YEAST TO DOUBLE

  • Next, add the sugar, butter, salt, and a whole egg.
  • Using an electric mixer in a large bowl, add the 1/2 cup sugar, melted butter, salt, and a whole egg.

PRETZEL DOUGH

  • 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).

Second Step: Knead The Dough

  • 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 5 minutes of kneading.

KNEAD POTATO YEAST ROLL DOUGH

Third Step: Allow Homemade Pretzel Dough To Rise

  • Place the dough in a well-greased bowl.

LET DOUGH RISE POTATO YEAST ROLLS

  • Cover and refrigerate at least 2 – 24 hours.
  • Place dough in a warm, dry place until it has doubled; about 1-2 hours.

Fourth Step:

  • After rising, punch the dough down and turn it out on lightly floured surface; divide into fourths.

POTATO YEAST ROLL DOUGH SHOULD RISE ONE HOUR

PUNCH DOWN POTATO YEAST ROLLS

SHAPE DOUGH IN RECTANGLE

  • Cut dough into long equal strips.
  • Roll each piece into a 22-inch rope.

CUT PRETZEL DOUGH IN STRIPS

Fifth Step: Shape The Pretzel Dough

  • How to shape a pretzel?  Start by making each piece of dough into a rope.  Make a circle with the rope.
  • 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.

SHAPING PRETZEL DOUGH

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

CINNAMON SUGAR PRETZEL BITES

CINNAMON SUGAR PRETZEL BITES

Sixth Step: Hot Water and Salt

  • 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.

BOIL PRETZELS IN SALT WATER

  • Place the pretzels on a paper towel to drain for a few seconds.

Seventh Step: Bake Pretzels

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

Prep Time5 hrs 41 mins
Cook Time25 mins
Course: bread
Cuisine: American
Servings: 1
Author: Diane Roark

Ingredients

  • Two packs 1/4 ounce each active dry yeast
  • cup warm water 110 degrees
  • 1 cup warm milk 110 degrees
  • 1 teaspoon sugar
  • Plus 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

Instructions

  • Warm the milk and water to 110 degrees. 
  • In a large bowl, combine the milk, water, sugar, and yeast. Let the mixture sit for 10 minutes.
  • Using an electric mixer in a large bowl, add the 1/2 cup sugar, melted butter, salt, and a whole egg.
  • 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 5 minutes of kneading.
  • Place the dough in a well-greased bowl.
  • 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.
  • Cut into long strips or one-inch pieces for Pretzel Bites.
  • For pretzel bites, cut the dough rope into inch size pieces.
  • How to shape a pretzel?  Start by making each rope into a circle.  
  • 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.
  • Bake at 400 degrees for 20 minutes or until golden brown. Remove from pans to wire racks to cool.

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