Giant Everything Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), add bread flour and salt. Mix briefly to combine.

Add the foamy yeast mixture and melted butter to the flour. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too dry add up to 2 tbs water; if too sticky add up to 2 tbs flour.

Lightly oil a clean bowl with vegetable oil, transfer the dough, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.

Turn the risen dough onto a lightly floured surface and gently deflate. Shape into a long rope about 36–40 inches (90–100 cm). For one giant pretzel, fold rope into a large pretzel shape, twisting center and pressing ends to the bottom of the loop to adhere. Alternatively, form two slightly smaller joined loops if easier to handle.

In a large, wide pot, bring 10 cups of water to a gentle simmer. Carefully add the baking soda (it will bubble). Keep the liquid at a very gentle simmer — do not boil vigorously or the dough will break apart.

Using a slotted spatula or large skimmer, gently lower the shaped pretzel into the simmering baking-soda bath. Boil for 60 seconds on one side, then carefully flip and boil 30–45 seconds on the other side. Remove and drain briefly on a wire rack or towel.

Whisk together the egg and 1 tsp water to make the egg wash, and brush the entire pretzel evenly. Sprinkle the everything bagel seasoning liberally over the top, pressing gently so it adheres. Sprinkle coarse sea salt evenly.

Transfer the prepared pretzel to the parchment-lined baking sheet. Bake in the preheated 425°F (220°C) oven for 18–24 minutes, rotating once halfway through, until deep golden brown. Baking time will vary with oven and pretzel thickness — for a very large pretzel check at 18 minutes and continue in 3–4 minute increments until done.

Remove from oven and transfer to a cooling rack. Let rest 10 minutes before slicing or serving to allow interior to set.

While the pretzel bakes, make the cheese sauce. In a medium saucepan over medium heat melt 2 tbs unsalted butter.

Whisk in 2 tbs all-purpose flour and cook, whisking constantly, 1–1.5 minutes to form a blond roux; do not brown.

Slowly whisk in 1.5 cups whole milk, smoothing any lumps. Continue to cook, whisking, until sauce thickens and just begins to simmer, about 3–4 minutes.

Lower heat to low. Stir in shredded sharp cheddar and cream cheese in small handfuls, stirring until fully melted and smooth. Add 1/2 tsp Dijon, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally. If sauce becomes too thick, thin with up to 2 tbs additional milk.

In a small bowl combine 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp lemon juice, 1 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust acidity or seasoning. Refrigerate until ready to serve. Bring to room temperature for 10 minutes before serving if chilled.

Place the giant everything pretzel on a board. Serve warm with the house cheese sauce in a small bowl and mustard aioli alongside for dipping. For best texture, slice into large wedges and dip immediately.