Skip to main content New<> this month
Get the Allrecipes magazine
Soft Giant Pretzels
Reviews:
June 11, 2009

Very easy and good. I used to be a manager at a pretzel shop years ago and this is how we made them. A few tips... After dipping pretzel in the baking soda/water mixture, place on a dish towel or layer of paper towels to dry the bottom off, this will help prevent the bottoms burning. Also, use parchment paper. Oven should be at 400-415 (parchment paper cannot be used above 420). Turn baking sheet halfway through for even browning. I used tongs to dip the face of the pretzel in a pie plate of melted butter as soon as they came out of the oven. Next time I will try adding raisins to the dough for a breakfast pretzel.

  1. 203 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars