This post may contain affiliate links.Please read our disclosure policy.It’s snack time and I’m in charge! We’re using real yeast today to make two giant Soft Pretzels.

Don’t be scared of the process–be scared that it’s taken you so long to make these! The fact that I scaled down soft pretzels to serve two proves my love for the city of Philadelphia.I’ve eaten my way through that city 3 times this year so far.Yet still, there are so many things on the list to eat! When I land in Philly, I hit the ground running.

And by running, I mean run to the nearest soft pretzels shop.With a hot fresh pretzel in my hands, I take off for Reading Terminal Market.After I eat a Philly Cheesesteak, I sniff my way towards a Termini Bros.

cannoli.The cannoli cookie part is crisp yet still crumbles perfectly, but not so much that it falls apart with each bite.Now that I’m home, I still need my homemade soft pretzels fix.

So, I scaled down Alton Brown’s homemade soft pretzel recipe to make two giant pretzels.You can go about this pretzel two ways: dunked in butter and rolled in cinnamon sugar, or dunked in butter and sprinkled with salt.Since this recipe makes two giant pretzels, I say go for both.

Ingredients Yeast.The only type of yeast I have tested this homemade soft pretzels recipe with is active dry yeast.I keep it in my fridge so it lasts longer.

You need just 1/2 teaspoon of it because we’re making a small batch.Sugar.

Read More