The Grand Bavarian Pretzel a Giant Bite of Heaven

Giant Soft Pretzel Recipe Bake Your Own Big Bavarian Pretzel

By Sally Thompson July 30, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever had one of those days where you just needed a serious comfort food hug? Honestly, that's how this big pretzel recipe was born.

This isn't just any pretzel; we're talking a foot long, flavour packed wonder, that's calling your name for it to be dipped in Pretzels With Cheese Dip

Brief Overview

The Bavarian pretzel recipe has roots in German baking traditions and is normally found in Beer garden pretzel . This recipe is slightly involved, taking around 2 hours 15 minutes, including proving, but the reward is a Giant soft pretzel big enough to share.

.. or not! Makes 4-6 servings as a snack or 2-3 as a main.

Main Benefits

One of the great things about homemade pretzel baking is you know exactly what goes in. This Soft Pretzel makes a good source of carbs for that energy boost.

It's awesome for game day, parties, or just when you fancy a bit of German goodness on your Pretzel With Cheese .

What makes this recipe special? We skip the lye for an easier and safer version using baking soda, and I promise it's just as tasty!

Alright, onto the ingredients for this Cheese Pretzels . I tell you what, I made these when I was baking some christmas treats and the family went wild for them.

I thought I'd give you my Pretzel baking tips before you begin, It gives the classic Pretzels a run for their money, honestly!

Ingredients & Equipment: Let's Get This Big Pretzel Party Started!

The Grand Bavarian Pretzel a Giant Bite of Heaven presentation

Right then, fancy whipping up a giant soft pretzel ? Think beer garden pretzel vibes but in your own kitchen! This Bavarian pretzel recipe is simpler than you think.

Let's dive into what you'll need to make some proper cheese pretzels .

Main Ingredients: The Heart of the Pretzel

Here's the lowdown on what goes into this homemade pretzel :

Warm water: 1 ½ cups (355 ml). Not too hot, or you'll kill the yeast! Aim for 105- 115° F ( 40- 46° C ).
Granulated sugar: 1 tablespoon (15 ml).
Active dry yeast: 2 ¼ teaspoons (7g) that's one standard packet, mate.
All-purpose flour: 4 cups (500g), plus a bit extra for dusting. Good quality flour makes all the difference.
Melted unsalted butter: 2 tablespoons (30 ml), cooled slightly. Adds a richness you won't regret.
Salt: 1 ½ teaspoons (9g).

For the boiling bath:

Water: 8 cups (1.9 liters)
Baking soda: ⅓ cup (80g). This is what gives it that authentic pretzel chew!

To finish your soft pretzel masterpiece:

Egg: 1 large, beaten.
Coarse sea salt or pretzel salt. Don't skimp on this!

Seasoning Notes: Spicing Things Up

The classic big pretzel is all about the salty tang. A little Pretzel With Cheese can do it. Don't be shy with the coarse salt!

If you're feeling adventurous, a dash of garlic powder in the dough can add a savory kick. Fancy a Cinnamon Sugar Pretzel ? Brush with butter and sprinkle some on it.

Equipment Needed: Keep It Simple

For this recipe, you'll mainly need:

A big mixing bowl.
A baking sheet.
Parchment paper. Stops it from sticking, innit?
A large pot for the baking soda bath.
A slotted spoon.
A pastry brush.

Don't have a stand mixer? No worries. Elbow grease works just as well! Just be prepared for a bit of kneading. These Pretzels With Cheese Dip are amazing!

Cooking Up a Giant Soft Pretzel Adventure

Honestly, who can resist a big pretzel ? I'm talking the kind you see at German beer gardens golden brown, salty, and begging to be dipped in something cheesy.

I have attempted multiple times at the comfort of my home, and it's been quite the challenge! So, let's make it happen!

Prep Like a Pro

Okay, before we dive in, mise en place , my friends! That basically means having everything ready to go. Get your ingredients measured.

Also, prep your area and tools. Trust me, it'll save you time and stress later. Essential items includes water ( 105- 115° F / 40- 46° C is key!), yeast, flour, butter, salt and baking soda.

If you're using a stand mixer, get that prepped. If not, make sure you have a large bowl. Safety first, remember! Hot water and baking soda can be a little feisty, so be careful handling them.

The step-by-step Pretzel Process

Alright, time to get our hands dirty! This Bavarian pretzel recipe isn't too hard, I promise.

Wake up the Yeast: Mix warm water, sugar, and yeast. Wait 5- 10 minutes for it to get foamy.
Dough Time: Add flour, melted butter, and salt. Mix and knead for 6- 8 minutes (mixer) or 10- 12 minutes (by hand) until smooth.
Rise and Shine: Put the dough in an oiled bowl. Cover and let it rise for 1-1. 5 hours . It should double!
Shape it Up: Punch down the dough. Divide it, roll into ropes, and make that classic pretzel shape.
Boiling Time: Boil water and baking soda. Dunk each pretzel for 30-60 seconds per side. It sounds weird, but it's magic!
Final step . Lay on parchment paper, brush with egg, sprinkle with salt.
Bake! Bake at 425° F ( 220° C) for 20- 25 minutes , until golden brown and delicious.

Pretzel Baking Tips from Me

First, don't skip the baking soda bath! It's what gives pretzels that distinctive texture. I actually once forgot this step and had to throw away the whole batch, was not able to produce the Soft Pretzel result that I expected.

Also, proofing is an important step and don't rush.

Want a shortcut? You can make the dough ahead of time and keep it in the fridge overnight. The next day, just let it warm up a bit before shaping and baking.

If you're feeling adventurous, try adding some spices to the dough garlic powder, onion powder, even a little bit of chili powder for a kick.

So there you have it! Making your own homemade pretzel is easier than you think. Whether you’re serving it with Pretzels With Cheese Dip or eating it with mustard it will taste great.

Give it a go and let me know how it turns out!

Recipe Notes: Cracking the Pretzel Code

Right, so you're thinking of tackling this giant soft pretzel , eh? Don't sweat it! Here's the lowdown to help you nail it, like you're a pro at a German beer garden.

Honestly, after making this a few times, I've learned a thing or two. These are all my notes on how to bake the perfect soft pretzel .

Serving It Up Like a Boss

Fancy pants plating? Nah, not needed. But a big pretzel deserves a bit of love. Think rustic! A wooden board looks proper posh.

Now, imagine dipping this pretzel with cheese dip , or a variety of different mustards. Stone ground? Dijon? Oh my gosh, get them all! And, naturally, a cold German beer is a must.

You know, for research purposes . Try it with some complementary sides, like your favorite coleslaw. You could even plate it with some artisan sausage.

Storing Your Cheese Pretzels (If You Have Any Left!)

Okay, leftovers are rare. But, if you manage to resist devouring the whole homemade pretzel yourself, here's the drill. Fridge? Wrap that big pretzel tightly in cling film.

It'll last for 2-3 days , no worries. Fancy freezing? Slice it up first. Wrap each slice and freeze. When reheating, sprinkle with a bit of water and reheat to make the soft pretzel good again.

Pretzel Baking Tips : Mix It Up!

Let's talk tweaks! Want a cinnamon sugar giant soft pretzel ? After baking, brush with melted butter and sprinkle with cinnamon sugar.

BOOM! Dietary tweaks? For a gluten-free pretzel with cheese , use a good gluten-free flour blend and adjust the liquid.

Seasonal? Swap out the coarse salt for some rosemary.

Nutrition Basics: Pretzel Power!

Each massive slice rocks about 350 calories. But let's be real, who counts when you're enjoying a proper Bavarian pretzel recipe ? It is also a good source of protein, containing around 10g of protein per slice, so it is not all bad! These pretzels give you a serious carb boost.

This recipe is based on the beer garden pretzel.

So, go on, give this giant soft pretzel recipe a whirl. Don't be afraid to experiment! Get creative! I know you can make your own big pretzel .

It is really nice to share with friends. Have fun with it. And most of all, enjoy every delicious bite!

Giant Soft Pretzel Recipe The Ultimate Bavarian Treat

Frequently Asked Questions

My big pretzel dough isn't rising. What did I do wrong?

Patience, grasshopper! Several things could be at play. First, check the expiration date on your yeast; old yeast won't activate. Also, make sure the water you used to proof the yeast wasn't too hot (it should be lukewarm, like a baby's bath). Finally, the room temperature matters.

A warm environment helps the dough rise, so try placing it in a slightly warmed oven or near a sunny window.

Why is the baking soda bath so important for a big pretzel? Can I skip it?

The baking soda bath is non-negotiable if you want that authentic pretzel taste and texture! It’s the key to that characteristic dark, chewy crust that we all crave. The alkaline bath causes a chemical reaction on the surface of the dough, which helps it brown beautifully in the oven and gives it that distinctive pretzel flavour.

Skipping it would be like having fish without chips just not the same!

How do I store leftover big pretzel, and how long will it last?

To keep your big pretzel tasting its best, store it in an airtight container at room temperature. It will stay fresh for about 2-3 days, but the sooner you eat it, the better. To revive a slightly stale pretzel, you can sprinkle it with water and reheat it in a low oven (around 300°F / 150°C) for a few minutes.

Can I make these big pretzels ahead of time?

You can certainly get a head start! After shaping the pretzels, you can freeze them before the baking soda bath. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag.

When ready to bake, take them straight from the freezer, give them the baking soda bath, brush with egg, sprinkle with salt, and bake as directed, adding a few minutes to the baking time. This is a great way to have fresh pretzels ready for that last minute Premier League match.

Are there any healthier variations I can make to this big pretzel recipe?

Absolutely! You can substitute some of the all-purpose flour with whole wheat flour for added fiber (start with a 50/50 mix). You could also reduce the amount of butter in the dough or use olive oil instead. Watch the salt too; you can always add less on top.

Serving with healthier dips like hummus or a yogurt based dip can also lighten things up, so you can enjoy your big pretzel without feeling too guilty!