How to make TPC Sawgrass’ trophy-size pretzel at home

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite.

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If your golf travels should take you to Ponte Vedra Beach, Florida, and you’re fortunate enough to tee it up on the Stadium Course at TPC Sawgrass, golf fans everywhere — once they learn of your experience — will all ask the same question: How did you do on 17?

Of course, those in the know, whether they’re members of the club or they’ve visited in the past, will ask an equally important follow-up question that has nothing to do with your golf game or that infamous par 3: Did you have the pretzel?

There’s nothing about its description or positioning on the club’s lunch menu that suggests the TPC Pretzel is a can’t-miss item. Yet, that’s exactly what it is. According to Anuj Kumar, the club’s executive pastry chef, TPC Sawgrass sold 4,700 of these gigantic, handmade (and hand-twisted) soft pretzels in 2023, only to top that number by more than 1,000 in 2024. In fact, last year she says the club’s restaurant sold 5,820 of them, which averages to nearly 30 pretzels a day!

“It’s not even listed on our dinner menu,” Kumar acknowledges, “but we sell just as many in the evening thanks to word of mouth or because someone catches a glimpse of one coming out of the kitchen.”

Yes, the famous par-3 17th with its island green has become the Stadium Course’s signature golf hole. But inside the club’s restaurant, this giant soft pretzel has become TPC Sawgrass’s signature dish.

Food

Fortunately, if you’ve never had it, you don’t need to travel to the PGA Tour’s hometown to experience it. Chef Kumar has shared the pretzel’s recipe with us (see below); and before you convince yourself that any at-home replication attempts will be wrought with frustration, know that it’s only intimidating until you’ve given it a try. “This is an easy recipe to follow,” she says, “even if you’ve never made bread before.”

The pivotal step in the process is making sure you spray the dough with the water-and-baking-soda mixture. That’s what gives the pretzel its deep brown color and ensures that salt can stick to its surface. As for twisting the dough into that iconic pretzel shape? It’s a technique that comes with practice, but Chef Kumar acknowledges that the pretzel’s final appearance is of little importance, so long as you mix and bake the dough properly.

“You don’t need to stress about getting the shape perfect,” she assures. “Get creative and make them any shape you like. Just have fun with it and enjoy the process.”

Turns out, that’s good advice for your next round of golf, too.

TPC Pretzel

Courtesy of Executive Pastry Chef Anuj Kumar (Yields 2)

Ingredients:

1 lb. high-gluten flour
1.5 cups water
8g sugar 
8g instant dry active yeast
5g salt
0.25 cup baking soda

Preparation:

Pre-heat the oven to 450 degrees F.

In a large bowl, combine all ingredients and, using an electric mixer, mix on low until the dough begins to knead into a ball (roughly 6 to 8 minutes).

Remove the dough and divide into two equal portions.

Roll out the dough into 1-inch round sticks (about five feet long), and twist into a pretzel shape. Place the pretzel on a parchment-lined baking sheet and allow to proof until it’s doubled in size.

In a large spray bottle, combine 1 quart of warm water and the baking soda, then spray the mixture generously over both pretzel-shaped servings of dough.

Bake at 450 degrees F until golden brown (roughly 10 to 12 minutes).

After removing the pretzels from the oven, immediately brush with melted butter and sprinkle with desired toppings (salt, cinnamon-sugar, etc.).