Giant Pretzels

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

These twisted treats are delicious both savoury or sweet, and guaranteed to be fun to eat!

  • Prep time 50 minutes
  • Total time 2 hours & 30 minutes
  • Portion size 8 servings
  • Credits : January/February 2022



In large bowl, combine 1/4 cup of the lukewarm water and the sugar until sugar is dissolved. Sprinkle with yeast. Let stand until foamy, about 10 minutes.

In same bowl, mix in remaining lukewarm water and the butter. Add 3 cups of the flour and the salt. Using wooden spoon, mix until dough is smooth (it will be sticky). On lightly floured work surface or using stand mixer fitted with dough hook attachment, knead dough until smooth and elastic (add remaining flour to keep from sticking, if needed), 6 to 8 minutes. Transfer to greased bowl, turning to grease all over. Cover bowl with plastic wrap and let dough rise in warm, draft-free place until doubled in size, 30 minutes to 1 hour.

Line two baking sheets with parchment paper. Punch down dough. Divide into 8 pieces. On lightly floured work surface, roll each piece into 20-inch rope. Curve each rope to create horseshoe shape; cross ends over each other twice. Bring ends up to create pretzel shape; press gently to seal. Place pretzel on prepared baking sheet. Repeat with remaining dough to make 8 pretzels in total.

Stir baking soda into large saucepan of boiling water. Gently lower pretzels into water, one or two at a time; cook for 30 seconds. Using skimmer or large spatula, remove pretzels from water and return to baking sheets, placing 2 inches apart.

Preheat oven to 400°F. In small bowl, combine egg and milk. Brush tops of pretzels with egg mixture. Sprinkle with coarse salt (if using). Bake on top and bottom thirds of oven, switching and rotating baking sheets halfway through baking time, until pretzels are golden brown, 20 to 25 minutes. Let cool on baking sheets on wire racks for 10 minutes. Serve warm with Honey-Mustard Sauce or Cheese Sauce, if desired. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen for up to 1 month.)


Honey-Mustard Sauce  In bowl, whisk together 1/4 cup light mayonnaise or 2% plain Greek yogurt, 2 tbsp each Dijon and grainy mustard, 2 tbsp liquid honey, and 1 tbsp lemon juice. (Make-ahead: Can be covered and refrigerated for up to 3 days.) Makes about 2/3 cup.

PER SERVING (1 TBSP) about 30 cal, 0 g pro, 2 g total fat (0 g sat. fat), 4 g carb (0 g dietary fibre, 3 g sugar), 1 mg chol, 180 mg sodium, 0 mg iron.


Cheese Sauce In saucepan, melt 2 tbsp salted butter over medium heat. Add 2 tbsp all-purpose flour; cook, whisking constantly, about 1 minute. Gradually pour in 1 cup 2% milk, whisking constantly until smooth. Add 1/4 tsp each salt and pepper, and pinch of cayenne pepper. Cook, whisking constantly, until sauce has thickened, 6 to 8 minutes. Remove pan from heat. Stir in 1 cup shredded aged orange Cheddar cheese until melted. Serve lukewarm. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days. Reheat before serving.) Makes about 1 1/3 cups.

PER SERVING (1 TBSP) about 40 cal, 2 g pro, 3 g total fat (2 g sat. fat), 1 g carb (0 g dietary fibre, 1 g sugar), 10 mg chol, 75 mg sodium, 0 mg iron.


Change it up

ALL-DRESSED PRETZELS   In small bowl, combine 3 tbsp toasted sesame seeds, 2 tbsp each poppy seeds and onion powder, 1 tbsp each garlic powder and caraway seeds, and 1 1/2 tsp fleur de sel. Sprinkle egg-brushed pretzels with seasoning and bake as directed.

PARMESAN & ROSEMARY PRETZELS   Sprinkle egg-brushed pretzels with 3 tbsp grated Parmesan cheese and 1 tbsp chopped fresh rosemary. Bake as directed.

JALAPEÑO CHEDDAR PRETZELS   Mix 2 seeded and finely chopped fresh jalapeño peppers into dough right before forming into rope; continue with recipe. Sprinkle egg-brushed pretzels with 1 cup shredded orange Cheddar cheese and bake as directed.

CINNAMON PRETZELS   In small bowl, combine 1/2 cup granulated sugar and 2 tsp cinnamon. After brushing pretzels with egg mixture, omit sprinkling of coarse salt. When pretzels are baked, brush with 1/4 cup melted unsalted butter, then sprinkle with cinnamon-sugar.

Nutritional facts Per serving: about

  • Iron 2.5 mg
  • Fibre 2 g
  • Sodium 300 mg
  • Sugars 2 g
  • Protein 6 g
  • Calories 215
  • Total fat 3 g
  • Cholesterol 25 mg
  • Saturated fat 1 g
  • Total carbohydrate 41 g
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Appetizers & Snacks

Giant Pretzels