Bavarian Soft Pretzels Recipe

Activate yeast

Whisk warm water, granulated sugar, and active dry yeast in a small bowl. Let sit 5–7 minutes until foamy. If it does not foam, discard and start with new yeast.

Mix dough

In the bowl of a stand mixer fitted with a dough hook, combine 4 1/2 cups all-purpose flour and 1 1/2 tsp fine salt. With mixer on low, pour in the foamy yeast mixture and 3 tbsp melted butter. Mix until a shaggy dough forms, then increase speed to medium and knead 4–6 minutes until smooth, elastic, and slightly tacky. (If mixing by hand, knead on a floured surface 8–10 minutes.)

First rise

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Divide and shape

Preheat oven to 450°F (230°C). Line two baking sheets with parchment and lightly oil. Turn dough onto a lightly floured surface and divide into 8 equal pieces (each about 100–110 g). Roll each piece into a 20–22 inch (50–55 cm) rope. To form a pretzel, make a U-shape, cross ends twice, fold down and press to attach to the curve. Repeat for remaining pieces and arrange on prepared baking sheets.

Prepare baking soda bath

In a wide shallow pot, bring 8 cups of water to a gentle boil. Carefully stir in 2 1/2 cups baking soda (it will foam). Reduce to a simmer. Working 1–2 pretzels at a time, lower each pretzel into the simmering baking soda bath for 30 seconds per side (about 1 minute total) using a slotted spatula, then lift and let excess water drip back into the pot. Return pretzel to the baking sheet. Repeat until all pretzels are boiled.

Egg wash & season

Whisk 1 egg yolk with 1 tsp water. Brush each boiled pretzel evenly with the egg wash. Combine everything seasoning ingredients (sesame seeds, black sesame, dried garlic, dried onion, coarse salt, optional poppy seeds) in a small bowl. Sprinkle a generous pinch of the everything seasoning onto each pretzel, pressing lightly so it adheres.

Bake

Bake pretzels on the middle rack at 450°F (230°C) for 12–15 minutes, until deep golden brown. Rotate pans halfway through for even color. Remove to a cooling rack and let rest 5 minutes before serving.

While pretzels are in their first rise or baking, make the queso. Melt 1 tbsp butter in a small saucepan over medium heat. Add 1/4 cup diced onion and cook 2–3 minutes until softened. Add 1 finely diced jalapeño and 1 tsp minced garlic; cook 30–45 seconds until fragrant.

Stir in 1 tbsp all-purpose flour and cook 1 minute to remove raw taste. Gradually whisk in 1 cup milk, stirring until smooth. Simmer gently for 2–3 minutes until slightly thickened.

Lower heat to low and whisk in 1 cup shredded sharp cheddar, 1/2 cup shredded Monterey Jack, and 2 tbsp softened cream cheese in batches until smooth and glossy. Do not boil once cheese is added to prevent graininess.

Season with 1/4 tsp ground cumin, 1/2 tsp salt, 1/2 tsp hot sauce, and 1/2 tsp fresh lime juice. Taste and adjust salt or heat. Keep warm over very low heat; if it thickens too much, thin with 1–2 tbsp milk. Transfer to a serving bowl and cover to keep warm.

Whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, and 1/4 tsp salt until smooth. Taste and adjust for sweetness or tang. Chill briefly if desired. Serve alongside warm pretzels.