Move over, pizza- this recipe delivers that perfect combo of a salty, golden crust and a super soft, bready inside. They’re the ultimate crowd-pleaser, so definitely consider a double batch for your next hangout.
Giant Pretzels
| Jacob Mauzey
Giant Pretzels
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Author:
Jacob Mauzey
Servings
6 giant pretzels
Prep Time
90 minutes
Cook Time
4 minutes
Unlock the full potential of your Halo Versa 16 with a recipe that proves it’s more than just a pizza oven. Whether it’s game day or a casual hangout, these massive, salty twists are guaranteed to be the star of the show. It’s probably best starting with a double batch because everyone will want these after the first bite.
Ingredients
- 1 cup milk (100-110 degrees)
- 1 package active dry yeast
- 3 tablespoons packed light brown sugar
- 2 1/4 cups all-purpose flour, plus more for kneading
- 10 tablespoons unsalted butter, plus more for greasing
- 1 teaspoon fine salt
- 1/3 cup baking soda
- 2 tablespoons coarse salt
- 3 cups warm water
Directions
Pre-heat your Versa 16 oven for 12 minutes on Low
Add yeast to warm milk and mix for 2-3 minutes
Add milk mixture to flour and add in brown sugar and 2 tbsp of butter, mix until a dough is formed, add in fine salt.
Knead dough into a smooth ball and put in a lightly greased bowl, let rise for about an hour or until doubled in size.
Add baking soda to 3 cups of warm water and mix until desolved. Pour into a shallow container for dipping the pretzels (I use a 9×9 pan)
Divide dough ball into 6 equal sized pieces and stretch out to about 24″ long, you can stretch them more for larger pretzels instead of thicker ones
Shape the pretzels and dip into the water mixture, place on a round pan for cooking in the oven.
Melt remaining butter down. (I place butter in a pan and set on top of the oven while the pretzels bake.
Cook on low for about 4 minutes or until golden brown.
Remove from oven and dip pretzels in melted butter, sprinkle with salt.
0 comments