Ingredients
- 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
Directions
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
Photo: Giant Poppyseed Pretzels Recipe











Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By ryan.katula_9907465
Ridgecrest, CA
on July 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was really impressed with these pretzels. The recipe is wonderfully simple and the amount of time preparing it is minimal.
I think that it would be worthwhile to split the dough into eighths vice quartering it, as the pretzels big enough to be a meal. I would like to try mixing sugar and cinnamon in with the dough and serve it with jelly or jam.
By jkdrobertson_10...
Phoenix, AZ
on May 18, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super easy recipe. These turned out great the very first time I tried them, although I make them with the traditional course salt instead of the poppyseeds. I now get requests to make these all the time.
By johnmvinson_7133807
Houston, TX
on June 02, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Worked perfect. Used Kitchen Aid Mixer for whole process. Kids sprinkled theirs with cinammon and sugar and it also turned out great, or so I was told. They didn't last.
Read all 3 reviews