Large Soft Pretzels Recipe

Warm water: Used to activate the yeast and form the dough.

Active dry yeast: Helps the dough rise and gives it a light, airy texture.

Sugar: Feeds the yeast and adds a touch of sweetness to the dough.

All-purpose flour: The main structure of the pretzel dough.

Salt: Enhances the flavor of the pretzels.

Baking soda: Used in the boiling step to give the pretzels their chewy texture.

Egg yolk: Brushed on the pretzels before baking to give them a shiny, golden finish.

Coarse salt: Sprinkled on top for that classic pretzel taste.

In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until it becomes frothy. Add the flour and salt to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Divide the dough into 8 equal pieces. Roll each piece into a rope and shape into a pretzel. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. In a large pot, bring 10 cups of water and the baking soda to a boil. Boil each pretzel for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet. Brush each pretzel with the beaten egg yolk mixture and sprinkle with coarse salt. Bake for 12-14 minutes or until golden brown. Let cool on a wire rack.

When shaping the pretzels, make sure the dough ropes are of even thickness to ensure uniform baking. If the ropes are too thin, the pretzels may become too crispy; if too thick, they may not cook through properly.

• warm water - Substitute with warm milk: Warm milk can help activate the yeast and add a slightly richer flavor to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• sugar - Substitute with honey: Honey can provide a similar sweetness and also help with the activation of the yeast.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can result in a chewier texture, ideal for pretzels.

• salt - Substitute with sea salt: Sea salt can provide a similar flavor profile and can be used in the same quantity.

• baking soda - Substitute with baked baking soda: Baked baking soda (baking soda that has been baked at 250°F for about an hour) can provide a stronger alkaline solution, which can give pretzels a more traditional flavor and color.

• egg yolk - Substitute with whole egg: A whole egg can be used for the egg wash and will provide a similar shine and color to the pretzels.

• coarse salt - Substitute with kosher salt: Kosher salt has a similar texture and can be used to sprinkle on top of the pretzels for a salty finish.

• Allow the pretzels to cool completely on a wire rack before storing. This prevents condensation and keeps them from becoming soggy.

• Store pretzels in an airtight container at room temperature for up to 2 days. If you prefer a crispier texture, you can reheat them in the oven at 350°F (175°C) for about 5 minutes.

• For longer storage, wrap each pretzel individually in plastic wrap or aluminum foil. Place the wrapped pretzels in a resealable plastic freezer bag, removing as much air as possible before sealing.

• Freeze the pretzels for up to 1 month. When ready to enjoy, thaw them at room temperature for about 1 hour.

• To reheat frozen pretzels, preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet and bake for 10-12 minutes until warmed through and slightly crispy.

• If you prefer a softer texture, you can microwave the thawed pretzels for about 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• For added flavor, brush the reheated pretzels with melted butter and sprinkle with additional coarse salt before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each pretzel in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the pretzel's soft texture and crispy exterior.

• Microwave Method: Place a damp paper towel over the pretzel and microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. The damp paper towel helps keep the pretzel from becoming too chewy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pretzel directly on the rack or on a small baking sheet. Heat for about 5-7 minutes. This method is quick and helps retain the pretzel's original texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Lightly brush the pretzel with a bit of olive oil or butter. Place the pretzel in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method adds a slight crispiness to the pretzel's exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pretzel in the basket, making sure they are not overcrowded. Heat for about 3-5 minutes. This method is efficient and helps maintain the pretzel's texture.

• Large bowl: Used to dissolve the yeast and sugar in warm water and to mix the dough ingredients together.

• Measuring cups: Essential for accurately measuring the water, flour, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like sugar, salt, and baking soda.

• Wooden spoon: Handy for mixing the dough until it forms.

• Floured surface: A clean, flat area sprinkled with flour to knead the dough.

• Knife: Used to divide the dough into 8 equal pieces.

• Baking sheet: Lined with parchment paper to bake the pretzels on.

• Parchment paper: Prevents the pretzels from sticking to the baking sheet.

• Large pot: Used to boil water and baking soda for boiling the pretzels.

• Slotted spoon: Helps to remove the pretzels from the boiling water.

• Pastry brush: Used to brush the pretzels with the beaten egg yolk mixture.

• Wire rack: Allows the pretzels to cool evenly after baking.

Prepare ingredients in advance: Measure and organize flour, salt, and sugar before starting to streamline the process.

Use a stand mixer: Save time by using a stand mixer with a dough hook to mix and knead the dough.

Preheat the oven early: Start preheating the oven while shaping the pretzels to ensure it's ready when you are.

Boil water ahead: Get the water and baking soda boiling while you shape the pretzels to minimize waiting time.

Batch boiling: Boil multiple pretzels at once to speed up the process.