8 Soft Giant Pretzels (easy)
8 Soft Giant Pretzels (easy)

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, 8 soft giant pretzels (easy). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

8 Soft Giant Pretzels (easy) is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. 8 Soft Giant Pretzels (easy) is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 8 soft giant pretzels (easy) using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make 8 Soft Giant Pretzels (easy):
  1. Prepare 1 1/4 cup water (70-80 degrees F)
  2. Prepare 3 cup all purpose flour
  3. Get 3 tbsp Brown sugar
  4. Take 1 1/2 tsp active dry yeast
  5. Prepare 1 paper towels
  6. Make ready 1/2 cup baking soda
  7. Take 1 coarse salt
  8. Take 1 butter (optional)
Steps to make 8 Soft Giant Pretzels (easy):
  1. in bread machine pan place the first 4 ingredients in order suggested by the manufacturer. Select dough setting
  2. Check dough after 5 of mixing; add 1 to 2 tablespoons of water or flour if need
  3. When cycle is completed, turn dough onto lightly floored surface. divide dough into 8 balls. Roll each into a 20" rope; form into pretzel shape.
  4. preheat oven to 425°F
  5. In a sauce pan bring water and baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels
  6. (optional) brush them with melted butter and sprinkle the salt on before baking. gives then a deep golden brown color and makes them extra tasty.
  7. Place pretzels on greased baking sheets. Bake at 425°F for 8-10 minutes or until golden brown. Spritz or lightly brush with water. sprinkle with salt.

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