Giant Poppyseed Pretzels

Total Time:
3 hr 5 min
35 min
2 hr 10 min
20 min

4 jumbo pretzels about 6-inches wide

  • 1 1/2 cups whole milk
  • 3 tablespoons vegetable oil
  • 1 package active dry yeast
  • 2 tablespoons light brown sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • Poppyseeds
  • Kosher salt
  • Place the milk in a small saucepan. Heat over medium-low heat until warm, about 110 degrees F on an instant-read thermometer. Remove from the heat.

  • Combine 1 tablespoon of the oil with the yeast and sugar in a large mixing bowl.

  • Pour in the warm milk and stir with a large wooden spoon or rubber spatula until the yeast and sugar are dissolved. Let rest until slightly thickened and foamy, about 5 minutes. Add the flour and the salt to the yeast mixture, stirring well with a large wooden spoon or rubber spatula until all the flour is mixed in.

  • Place the dough on an unfloured work surface and knead until smooth, about 3 to 5 minutes. (Or you can mix the dough in a standing electric mixer fitted with a dough hook.) Grease a large mixing bowl with the remaining 2 tablespoons of oil, place the dough in the bowl, and turn to coat lightly with the oil. Cover with plastic wrap and let stand in a warm, draft-free place and let rise until doubled in size, about 2 hours.

  • Position the oven rack in the center position and preheat the oven to 400 degrees F. Beat the egg in a small mixing bowl and set aside.

  • Remove the dough from the bowl and use a rolling pin to roll it out onto an unfloured surface into a 12 by 10-inch rectangle. Cut the dough in half both vertically and horizontally, so that you end up with 4 rectangles of equal size.

  • Roll 1 piece between your hands and the surface to form a long, thin roll (like a snake), about 3/4-inch in diameter and 14 inches long. (Note: If the dough becomes too dry to work and will not stretch, wet your hands slightly and then try rolling it again.)

  • Bring the ends up to form a U shape and cross 1 end over the other at the top. Bring the ends down and across each other as though making a bow and press down on the ends to seal.

  • Place the formed pretzel on a large ungreased baking sheet and repeat with the remaining pieces of dough, keeping the pretzels at least 2 inches apart. Cover the pretzels lightly with a damp clean kitchen towel and set in a warm place for 5 minutes or until the dough has relaxed slightly. Uncover and, using your hands, gently pick pretzels up and stretch the dough slightly. Cover and let rest for 5 additional minutes, then repeat the stretching procedure.

  • With a pastry brush, paint each pretzel with the beaten egg and sprinkle generously with both the poppyseeds and kosher salt.

  • Bake until golden brown, about 20 minutes. Using oven mitts or pot holders, remove the baking sheet from the oven and transfer the pretzels with a turner to wire racks to cool.

  • Serve warm or at room temperature

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    Recipe courtesy of Food Network Kitchen