Crunchy and salty on the outside and soft and tender on the inside, this Jumbo Soft Pretzel is your favorite concession, only better. Whether you share it or enjoy it all by yourself, it’s the stuff game day dreams are made of.
A Giant Game Day Snack
There are certain snacks that I automatically associate with watching sports. Nachos. Hot dogs. A giant soft pretzel as big as my head. And this Jumbo Soft Pretzel is everything a great pretzel should be. Crunchy and salty on the outside with a soft, chewy inside. Dipped in your favorite mustard or a warm cheese sauce, every bite is so satisfying. It’s big enough to share, but I can see why you wouldn’t want to!
Fans of the Game and the Food
For those of us who love the food as much as watching the game, it’s all about the snacks! I love a good pretzel. We love to make soft pretzels and soft pretzel bites. But there’s something special about a truly GIANT pretzel that you can sink your teeth into.
Watch Me Make It
Step into the kitchen with me to make this crunchy, chewy, salty jumbo soft pretzel.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Active dry yeast
- Granulated sugar
- Warm water
- Olive oil
- Bread flour
- Kosher salt
- Baking soda
- Egg
- Water
- Coarse sea salt or pretzel salt
Supplies:
How to Make a Giant Soft Pretzel
- Preheat the oven to 400°F.
- In a large bowl, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes.
- Stir in the olive oil, 2 cups flour and salt with a wooden spoon until flour is well incorporated, about 2 minutes. The dough will be slightly sticky.
- Transfer the dough to a well-floured work surface and knead the dough with floured hands until a smooth ball forms, adding up to 1/4 cup additional flour, if needed.
- Use floured hands to stretch the dough into a 50-inch-long rope.
- Twist the rope into a pretzel shape on a parchment-lined baking sheet.
- Microwave 2 tablespoons of water for 30 seconds, stir in 1 teaspoon baking soda.
- Brush the baking soda mixture all over the pretzel-shaped dough.
- Whisk together 1 egg with 1 teaspoon water until well combined.
- Brush the egg wash all over the pretzel-shaped dough and immediately sprinkle with coarse sea salt so it sticks to the top and sides of the dough
- Bake the pretzel on the middle rack of the preheated oven, rotating pan halfway through the baking time, for about 15 minutes or until golden brown all over.
- Serve with cheese sauce and mustard for dipping.
Storage
Wrap leftovers in plastic wrap and store in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.
To freeze, wrap tightly in plastic wrap and store in a freezer safe baggie in the freezer for up to three months.
More Winning Recipes for Football Season
You’ll score big with my Winning Recipes for Football Season! I’ve rounded up our favorite game day recipes that are sure to win everyone over at your football watch party!
If you make this Jumbo Soft Pretzel, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Jumbo Soft Pretzel
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 1 jumbo pretzel
Description
Crunchy and salty on the outside and soft and tender inside, this Jumbo Soft Pretzel is your favorite concession, only better. Whether you share it or enjoy it all by yourself, it’s the stuff game day dreams are made of.
Ingredients
- 1 package (2-1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1 cup warm water
- 2 tablespoons olive oil
- 2 and 1/4 cups bread flour, divided
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 egg
- 1 teaspoon water
- Coarse sea salt or pretzel salt, for sprinkling
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes.
- Stir in the olive oil, 2 cups flour and salt with a wooden spoon until flour is well incorporated, about 2 minutes. The dough will be slightly sticky.
- Transfer the dough to a well-floured work surface and knead the dough with floured hands until a smooth ball forms, adding up to 1/4 cup additional flour, if needed.
- Use floured hands to stretch the dough into a 50-inch-long rope.
- Twist the rope into a pretzel shape on a parchment-lined baking sheet.
- Microwave 2 tablespoons of water for 30 seconds, stir in 1 teaspoon baking soda.
- Brush the baking soda mixture all over the pretzel-shaped dough.
- Whisk together 1 egg with 1 teaspoon water until well combined.
- Brush the egg wash all over the pretzel-shaped dough and immediately sprinkle with coarse sea salt so it sticks to the top and sides of the dough.
- Bake the pretzel on the middle rack of the preheated oven, rotating pan halfway through the baking time, for about 15 minutes or until golden brown all over.
- Serve with cheese sauce and mustard for dipping.
Notes
You could also use 16 ounces of prepared store-bought pizza dough if you don’t want to make the homemade dough.
