Soft Baked Pretzels Recipe

Activate yeast

In a small bowl, combine warm water (about 110°F / 43°C) with the sugar and sprinkle the active dry yeast over top. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 1/2 cups all-purpose flour and 1 tsp fine sea salt. Add the melted butter and the foamy yeast mixture. Mix on low speed until a shaggy dough forms, then increase to medium and knead 4–5 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 6–8 minutes.

First rise

Lightly oil a clean bowl with the vegetable oil, place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 hour.

Preheat oven and prepare pans

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil or spray the parchment.

Divide and shape

Turn the risen dough out onto a lightly floured surface and punch down gently. Divide into 8 equal pieces for large soft pretzels or 12 for medium. Roll each piece into a 20–24 inch rope (for large) or 14–18 inch rope (for medium), tapering the ends. Form each rope into the classic pretzel shape by making a U, crossing the ends twice, and pressing them to the bottom of the U to secure.

Prepare baking soda bath

In a large, shallow pot, bring 8 cups water and 8 tablespoons baking soda to a gentle simmer. (Careful — baking soda will bubble; add gradually if needed and keep heat moderate.) Reduce to a low simmer.

Boil pretzels

Using a slotted spatula, lower 1–3 pretzels at a time into the simmering baking soda bath for about 20–30 seconds per side (about 45–60 seconds total). Lift out and let excess water drain back into the pot, then place onto prepared baking sheets.

Egg wash and salt

Whisk the egg with 1 tsp cold water to make an egg wash. Brush each pretzel lightly with the egg wash and sprinkle with coarse sea salt or pretzel salt (about 1/4–1/2 tablespoon per pretzel depending on size).

Bake

Bake pretzels in the preheated 450°F (230°C) oven for 10–12 minutes, until deep golden brown. Rotate pans halfway through if necessary for even browning. Remove from oven and transfer to a cooling rack for 5 minutes before serving.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes to form a blond roux; do not let it brown.

Add beer and milk

Gradually whisk in the 3 oz room-temperature beer until smooth, then slowly whisk in 1 cup whole milk. Continue whisking and bring to a gentle simmer; cook 2–3 minutes until the mixture thickens slightly.

Melt cheese and season

Reduce heat to low. Stir in 2 cups shredded sharp cheddar and 1/2 cup shredded gruyère or fontina a little at a time, stirring until smooth before adding more. Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce (optional), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust seasoning as needed.

Finish

If the sauce is too thick, whisk in up to 2 tablespoons extra milk to reach desired consistency. Stir in 1 tablespoon chopped chives or green onion if using. Keep warm over very low heat or transfer to a small slow cooker set to low for serving. Stir occasionally to keep smooth.

Serve

Serve the warm beer cheese dip alongside the soft baked pretzels for dipping. Leftover dip can be refrigerated for up to 3 days and gently reheated over low heat, adding a splash of milk to loosen if needed.