Soft Giant Pretzels

1. Stage

In your bread machine pan, place 1 cup of the water, all-purpose flour, brown sugar and yeast in the order suggested by your bread machine’s manufacturer. Close the machine and select the dough setting. Check the dough after five minutes of mixing. Add 1 to 2 tablespoons of water or flour if needed. Editor's Tip: Bread machines can mix, knead and proof dough, but every machine works differently. You may need to add extra water to moisten the dough if it's too dry (or extra flour if it's too wet).

2. Stage

When the cycle is completed, turn the dough out onto a lightly floured surface. Divide the dough into eight even portions. Editor's Tip: A bench scraper is our go-to essential bread-making tool for dividing dough. If you don't have one, you can cut the dough with a sharp chef’s knife.

3. Stage

Roll each portion into a 20-inch rope. Form each rope into a pretzel shape. Editor's Tip: To create the rope, apply even pressure as you roll the dough from the center outward. You can swing the rope like a jump rope to help it stretch out (but do this sparingly to avoid breakage). Then, position the rope as an upside-down U shape. Cross one end over the other and twist. Bring the top of the "U" underneath the twisted section, and press the rope ends into the curve to seal the dough so it won't lose its shape while boiling.

4. Stage

Preheat the oven to 425°. In a large saucepan, bring 2 quarts of water and the baking soda to a boil. Drop the pretzels into the boiling water, two at a time, and boil for 10 to 15 seconds. Remove the pretzels with a slotted spoon and place them on paper towels to drain any excess water.

5. Stage

Place the boiled pretzels on greased baking sheets. Bake the pretzels until they’re golden brown, 8 to 10 minutes. Remove the pretzels from the oven and spritz or lightly brush them with the remaining 2 tablespoons of water. Sprinkle with coarse salt.