Giant Bavarian Pretzel
- 6 Servings
- Prep 30 min (plus standing)
- Bake 15 min
- 1 1/2 cups lukewarm water
- 1 package active dry yeast (2 1/4 teaspoons)
- 4 1/2 cups flour
- 2 tablespoons light brown sugar
- 2 teaspoons table salt
- 1 large egg, separated
- 4 tablespoons unsalted butter, melted
- 2 tablespoons baking soda
- Coarse salt, for sprinkling
1.Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the water and yeast; let stand for 5 minutes.
2.Using a standing mixer fitted with a dough hook, combine the flour, brown sugar and table salt. Mix in the egg yolk, butter and yeast mixture on low speed until the dough is smooth and elastic, 5 to 7 minutes. Let the dough rest for 5 minutes.
3.In a large, shallow baking dish, combine the baking soda with 2 cups warm water. On a work surface, divide the dough into 6 equal pieces. Using your hands, roll out each piece into a rope about 42 inches long; dip in the baking soda mixture for 30 seconds. Using the prepared pans as a work surface, shape each rope into a pretzel.
4.In a small bowl, beat the egg white with 1 tablespoon water. Brush the pretzels with the egg white mixture. Sprinkle with the coarse salt and bake until deep golden, 12 to 15 minutes.
Sprinkle with Parmesan cheese, melt under the broiler and serve with marinara sauce for dipping.
Dip one half of pretzel in melted chocolate and let set on wax paper for a "black and tan pretzel."
Halve crosswise, spread 1/2 with cream cheese, the other with strawberry jam and sandwich for a strawberry cream cheese filled pretzel.
Brush with butter and sprinkle with cinnamon sugar.
Brown on both sides in a skillet with butter (fried dough-ish) sprinkle with powdered sugar and serve warm