House Baked Jumbo Pretzel Recipe

Activate yeast

In a small bowl, stir warm water (110°F/43°C) with sugar and yeast. Let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine flour and salt. Add melted butter and the activated yeast mixture.

Mix on low until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth, elastic, and slightly tacky. If kneading by hand, knead 8–10 minutes.

Lightly oil a large bowl with vegetable oil. Place dough in bowl, turn to coat, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly oil the paper.

Turn the risen dough onto a lightly floured surface and divide into 4 equal pieces for jumbo pretzels (each yields one very large pretzel). Roll each piece into a long rope about 30–36 inches long, tapering slightly at the ends, then shape into a traditional pretzel loop. Place shaped pretzels on prepared baking sheets.

In a wide, shallow pot, bring 8 cups water to a simmer and carefully add ½ cup baking soda (it will foam). Reduce heat to maintain a gentle simmer.

Working one at a time, gently lower each pretzel into the simmering baking soda bath for 30 seconds, flipping once to coat both sides. Use a slotted spatula to remove and return to the parchment-lined sheet.

Brush each pretzel lightly with beaten egg wash, then sprinkle with coarse kosher or pretzel salt (about ½ tbsp per pretzel).

Bake in the preheated oven for 12–16 minutes, rotating pans halfway through, until deep golden brown. For extra color, bake toward the higher time. Remove from oven and transfer to a wire rack to cool slightly.

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute until bubbly but not browned to make a roux.

Gradually whisk in 1½ cups whole milk until smooth. Cook, whisking often, until the mixture thickens slightly, about 3–5 minutes.

Reduce heat to low and whisk in softened cream cheese until incorporated. Add shredded Monterey Jack and white cheddar a handful at a time, stirring until melted and smooth.

Stir in diced pickled jalapeños, ¼ teaspoon ground cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally, or transfer to a small fondue pot for serving.

In a small bowl, whisk together ½ cup mayonnaise, ¼ cup buttermilk, and ¼ cup sour cream until smooth.

Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, 2 tablespoons sriracha, lemon juice, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust sriracha or buttermilk to reach desired heat and consistency. Chill for at least 15 minutes to let flavors meld.

In a small bowl, whisk together ¼ cup Dijon and ¼ cup coarse-grain mustard. Add ¼ cup beer, 1 teaspoon honey, ½ teaspoon apple cider vinegar, 1/8 teaspoon black pepper, and 1/8 teaspoon salt.

Whisk until smooth and slightly thickened. Taste and adjust sweetness or acidity as desired. Chill briefly if making ahead.

Place a warm jumbo pretzel on a board or plate. Serve with warmed white queso in a small bowl, sriracha ranch and beer mustard in separate ramekins.

To serve family-style, cut or tear the pretzel into pieces and dip into the queso and sauces. Pretzel is best served warm the day of baking.