Bavarian Pretzels & Twisted Cheese Dip Recipe

Make the dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine warm water, sugar and yeast. Let sit 3–5 minutes until foamy. Add melted butter, salt and 5 cups of the flour. Mix on low 2–3 minutes to hydrate, then increase speed and add remaining flour 1/2 cup at a time until a smooth, slightly tacky, elastic dough forms (about 6–8 minutes total). You should have a soft dough that holds its shape but is not dry.

First rise

Turn dough out onto a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes depending on room temperature.

Portion and shape

Punch down the dough and turn onto a lightly floured surface. Divide into 20 equal pieces (each about 2.5–3 oz / 70–85 g). Roll each piece into a 20–22 inch rope, then form classic pretzel shapes or twists. Place shaped pretzels on a parchment-lined baking sheet, leaving 1–2 inches between them. Cover loosely and rest 15–20 minutes.

Baking soda bath

Preheat oven to 450°F (230°C) with rack in upper third. In a large wide pot, bring 8 cups water to a rolling simmer and carefully stir in 1 cup baking soda (it will bubble). Working in batches, gently lower 3–4 pretzels at a time into the simmering bath for 30 seconds per side (about 60 seconds total) using a slotted spatula. Remove and drain briefly on a wire rack or paper towel and return to the parchment-lined sheet.

Finish and bake

Brush each pretzel with the 4 tbsp melted butter reserved for brushing, then sprinkle with coarse kosher salt. Bake in the preheated oven for 10–12 minutes, until deep golden brown. Rotate sheet once halfway through for even color. Remove and let cool on a wire rack.

Make a roux

In a medium saucepan over medium heat, melt 2 tbsp butter. Add 2 tbsp flour and whisk continuously for 1–2 minutes until the raw flour smell cooks out and mixture turns a pale golden color (don’t brown it).

Add beer and milk

Gradually whisk in the beer until smooth, then whisk in the milk. Bring the mixture to a gentle simmer, whisking frequently, until thickened slightly, about 3–5 minutes.

Incorporate cheese and seasonings

Reduce heat to low. Add the grated cheeses in handfuls, stirring until fully melted and smooth before adding more. Stir in Dijon, Worcestershire, paprika, mustard powder, hot sauce (if using), salt and pepper. Taste and adjust seasoning and consistency — if the dip is too thick, stir in up to 1–2 tbsp more milk; if too thin, cook a minute longer to reduce or add a small handful of additional grated cheese. Keep warm over very low heat, stirring occasionally.

Transfer to serving vessel

Pour the hot beer cheese into a heatproof bowl or small fondue pot. If serving for a crowd, keep warm on a low chafing flame or fondue burner to maintain dip consistency. Stir occasionally to prevent a skin from forming.

Whisk together the prepared brown mustard, brown sugar and apple cider vinegar in a small bowl until smooth. Taste and adjust sweetness or tang (add more sugar or vinegar to preference). Transfer to a small serving bowl.