Chef notes
This huge pretzel is perfect for carb loading when you're making that victory lap around the opposing team on game day.
Ingredients
- 4 13.8-ounce cans Pillsbury refrigerated classic pizza crust
- 1 tablespoon baking soda
- 3 tablespoons water
- 1 egg, beaten
- 1 tablespoon coarse salt
Preparation
Preheat oven to 425º and cover a large baking sheet with parchment paper. Lightly coat with cooking spray and set aside.
Unroll 4 cans of dough, stack the dough, and carefully re-roll into a long rope, stretching the dough evenly until it is approximately 6 feet long. To make the pretzel shape, form the dough into a “U”. Twist the ends together twice and press down slightly to seal. Pick the end up and fold over so they rest on the bottom of the U shape and press the ends to stick. Place pretzel onto the baking sheet.
In a small microwave safe bowl, heat water for 30 seconds or until hot. Add baking soda and stir until dissolved. Gently brush the baking soda mixture over the top of the pretzel and let stand at room temperature for 10 minutes.
Brush pretzel with the beaten egg, and sprinkle generously with coarse salt. Bake for 30 to 35 or until the top of the pretzel is golden brown. Remove from the oven and serve warm with your favorite dipping sauces.
