Giant Bavarian Pretzel Recipe

Mix & Knead

In the bowl of a stand mixer fitted with a dough hook, combine the 6 cups flour, 2 tsp instant yeast, 2 tbsp sugar and 2 tsp fine sea salt. Add 2 1/2 cups lukewarm water (100–110°F) and 3 tbsp melted butter. Mix on low until ingredients come together, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, stir to combine and knead on a lightly floured surface 8–10 minutes.

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–75 minutes.

Prepare Bath

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil. In a wide, shallow pot, bring 10 cups water to a gentle simmer and carefully stir in 3/4 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer—do not boil vigorously.

Shape Pretzel

When dough has doubled, turn it out onto a lightly floured surface and divide into 8 equal portions (for one giant pretzel, divide into 8 ropes and join; alternatively, divide into 4 large ropes for an even bigger single pretzel). Roll each piece into a 20–24 inch rope. To form one giant pretzel: take four ropes and braid/twist them together into a single thick rope about 3–4 feet long, then form into a classic pretzel loop, tucking the ends beneath. Press gently to seal. Transfer the shaped pretzel to the prepared parchment on baking sheet.

Using a slotted spatula or spider, gently lower the shaped pretzel into the baking soda bath for 20–30 seconds, flipping once so both sides receive the bath. Remove and allow excess liquid to drip back into pot, then return pretzel to parchment. Repeat with any additional pieces.

Brush the top of the pretzel lightly with melted butter (reserve remaining butter for garlic parmesan brushing if using) and sprinkle with coarse pretzel salt, or other chosen topping (see Toppings section). For garlic parmesan: brush with melted butter then sprinkle garlic powder and 1/2 cup grated Parmesan after baking (or before and a bit more after).

Bake in the preheated 425°F oven for 18–25 minutes for a large pretzel (for a truly giant braided pretzel allow 25–30 minutes), rotating the pan halfway through, until deep golden brown and hollow-sounding when tapped. If the top is browning too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and immediately brush with remaining melted butter. If using Garlic Parmesan Butter, brush with the garlic-parmesan mixture now and then sprinkle with the remaining 1/2 cup grated Parmesan and chopped parsley. Let rest 5–10 minutes before slicing to serve.

While the pretzel bakes, melt 4 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in 2 tsp minced garlic and 1/4 tsp salt, heating gently 30–60 seconds to soften the raw edge of the garlic—do not brown. Remove from heat and stir in 1/2 cup grated Parmesan and 1 tbsp chopped parsley. Keep warm and brush over the hot pretzel immediately after baking.

Make chili-lime salt by combining 1 tbsp coarse sea salt, 1 tbsp finely grated lime zest, 1/2 tsp smoked paprika and 1/4 tsp cayenne in a small bowl. Use immediately to finish the pretzel after brushing with butter or store in an airtight jar.

Make Roux

In a medium saucepan over medium heat melt 2 tbsp butter. Add 2 tbsp flour and whisk constantly 1–2 minutes to form a blond roux (do not let brown).

Slowly whisk in 12 oz Brewlando IPA and 1/2 cup whole milk, bringing to a gentle simmer. Cook, whisking, until the sauce thickens and coats the back of a spoon, 3–5 minutes.

Reduce heat to low and add 2 cups shredded sharp cheddar and 1 cup shredded Colby Jack a handful at a time, stirring until smooth before adding more. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm; transfer to a small slow cooker or insulated bowl for serving if desired.

Whisk together 1/2 cup coarse stone-ground mustard, 1 tbsp honey and 1 tsp apple cider vinegar. Add up to 1 tbsp water to reach desired consistency. Taste and adjust honey or vinegar to balance sweetness and tang. Serve chilled or room temperature.