Recipes

Giant Bavarian Pretzel

Ingredients:

• 2 tbsp Dark Brown Sugar
• 2 tbsp Shortening or Unsalted Butter, softened
• 3 tbsp Instant Yeast
• 6 cups (720g) Bread Flour
• 1/2 tsp Salt
• 3 cups (709ml) Warm Water
• 1/2 cup (12g) Baking Soda
• 1/4 cup (62g) Coarse Sea Salt, topping

Optional:

• 1/2 cup (113g) Unsalted Butter, melted
• 2 cups (400g) Cinnamon Sugar

Directions:

1. In a large bowl, stir together brown sugar, lard, yeast, flour, salt, and water. Stir until well combined.
2. Turn out onto lightly oiled counter and knead for 5 minutes, until smooth and stretchy.
3. Place dough back into the bowl, lightly oil the top of the dough and place plastic wrap over top. Allow the dough to rise for an hour or until dough has doubled in size.
4. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
5. After dough has risen, punch down and turn out onto the counter and cut into 10 pieces.
6. Allow the dough to rest for 10 minutes.
7. In the meantime, place a large pot on the stove and fill with 6 cups of water. Bring to a rapid boil. Carefully add ½ cup of baking soda.
8. Roll each dough ball to approximately 22-24 inches in length.
9. Take each end of the dough, twist once and bring the ends down to the fat end of the dough to form a pretzel shape.
10. Drop pretzels one at a time into the boiling water and soda solution. Flip after 25 seconds. Do not leave in the water for more that 25 seconds per side.
11. Sprinkle with salt and bake for 20 minutes or until brown.
12. Optional: Once baked, remove from oven and brush with melted butter. Sprinkle with a generous amount of cinnamon sugar.

NOTE:

Store pretzels in an airtight container at room temperature for up to 3 days.

Prep Time: 1 Hour 40 Minutes
Bake Time: 20 Minutes
Total Time: 2 Hours
Yield: 10 Pretzels