Baked Pretzels Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, whisk together warm water (about 100–110°F / 38–43°C), granulated sugar and instant yeast. Let sit 5 minutes until foamy. Add melted butter, flour and fine sea salt. Mix with a dough hook on low/medium for about 4–5 minutes until a smooth, slightly tacky dough forms. If mixing by hand, stir until combined, then knead on a lightly floured surface 6–8 minutes.

First rise

Lightly oil a clean bowl with the vegetable oil, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape pretzels

Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper and set aside. Punch down the dough and divide into 3 equal pieces (about 170–180 g each). Roll each piece into a rope about 20–24 inches (50–60 cm) long. Form each rope into a pretzel shape by making a U, crossing the ends twice and pressing the ends to the bottom curve to adhere. Place shaped pretzels on the prepared baking sheet, leaving room to expand.

Baking soda bath

Bring about 3 cups of water to a simmer in a wide, shallow pot. Carefully stir in the 7 tablespoons baking soda (it will bubble). Working one at a time, lower each pretzel into the simmering baking soda bath for 20–30 seconds (flip once) using a slotted spatula or spoon. Remove and place back on the parchment-lined sheet.

Finish and bake

Brush each pretzel lightly with the beaten melted butter (reserve a little for brushing after baking) or a touch of water. Sprinkle coarse sea salt evenly over tops. Bake in the preheated 450°F (232°C) oven for 12–15 minutes, until deep golden brown. Remove from oven and brush with remaining melted butter for shine and flavor. Cool 5 minutes before serving.

Make roux

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 tablespoon flour and whisk constantly for 1 minute to cook the raw flour taste but do not brown.

Add liquids

Slowly whisk in the beer and milk, whisking until smooth. Bring the mixture to a gentle simmer and cook 2–3 minutes until slightly thickened.

Finish cheese sauce

Reduce heat to low. Whisk in the softened cream cheese until smooth. Gradually add shredded sharp cheddar, stirring until melted and creamy. Stir in Worcestershire sauce, Dijon mustard, freshly ground black pepper and hot sauce if using. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally, or transfer to a small insulated serving bowl.

In a small ramekin, combine whole-grain Dijon mustard and honey if using. Stir to blend and serve alongside the warm pretzels and beer cheese for guests to add on each bite if desired.