Fresh Pretzels Recipe

Activate yeast: In a small bowl, combine warm water (105–115°F), active dry yeast and granulated sugar. Stir gently and let sit 5–7 minutes until foamy.

Mix dough: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 2 cups of the flour, kosher salt and melted butter. Add the yeast mixture and mix on low until combined. Gradually add the remaining flour, 1/2 cup at a time, until a soft, slightly sticky dough forms (about 4 cups total).

Knead: Knead the dough on medium speed for 5–7 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth and elastic. Dough should spring back when poked.

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

Divide & shape: Punch down the dough and turn it onto a lightly floured surface. Divide into 8 equal pieces (for large pretzels) or 10–12 for medium. Roll each piece into a 20–24 inch rope, form into traditional pretzel shapes or knots, and place on a parchment-lined baking sheet.

Preheat oven to 450°F (230°C) and line 1–2 baking sheets with parchment.

Prepare baking soda bath: In a wide, shallow pot, bring 8 cups water and 6 tablespoons baking soda to a simmer (not a rolling boil). Carefully reduce to a gentle simmer.

Boil pretzels: Working 2–3 at a time, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds. Use a slotted spatula to flip so both sides get a brief dunk. Remove and return to the parchment-lined sheet.

Egg wash & salt: Whisk the egg yolk with 1 teaspoon cold water. Brush each pretzel lightly with the egg wash and sprinkle with coarse sea salt.

Bake: Bake pretzels in the preheated oven for 12–15 minutes, until deep golden brown. Rotate the pan halfway through for even browning. Remove from oven and cool on a rack 5 minutes before serving.

Build roux: In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until lightly golden and fragrant (cook out raw flour taste).

Add liquids: Gradually whisk in 1 cup room-temperature beer until smooth, then whisk in 1 cup whole milk. Bring mixture to a gentle simmer, whisking, until it begins to thicken, about 3–4 minutes.

Melt cheese: Reduce heat to low. Add the grated sharp cheddar and white cheddar/Gruyère a handful at a time, whisking until each addition is melted and fully incorporated. Do not boil the sauce once cheese is added to prevent separation.

Season & adjust: Stir in Dijon mustard, Worcestershire sauce, smoked paprika, salt and pepper. If the sauce is thinner than desired, mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into the simmering sauce, cooking 1–2 minutes until thickened. Taste and adjust seasoning.

Serve warm: Transfer beer cheese to a heatproof bowl. Keep warm over a very low flame or in a small slow cooker/warm plate if serving for more than a few minutes. Serve alongside fresh pretzels.