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.