Maury's Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (2.5 cups) with sugar (2 tablespoons) and sprinkle the active dry yeast (2 tsp) over the surface. Let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine bread flour (6 cups) and kosher salt (2 tsp). Mix briefly to combine.

Add the foamy yeast mixture and melted butter (3 tbsp) to the flour. Knead on low speed with the dough hook or by hand for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too dry add up to 1–2 tablespoons warm water; if too sticky, add up to 1 tablespoon flour at a time.

Lightly oil a large bowl with vegetable oil (about 1 tsp of the 2 tbsp listed). Place dough in the bowl, turn to coat in oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Once doubled, punch the dough down gently and transfer to a lightly floured surface. For a plate-sized giant pretzel, divide dough into one large piece; for easier shaping you can divide into 4 equal portions, roll each into long ropes and braid/join to a single large pretzel. Shape into a single round pretzel about 12–14 inches across (see shaping guidance below). Let rest 10 minutes while you prepare the baking soda bath and oven.

Shaping (giant plate-sized pretzel)

For one giant pretzel: roll the dough into a rope approximately 36–48 inches long and 1.5–2 inches thick. Form a U shape, cross the ends over each other twice, then fold the crossed ends down and press onto the bottom curve to form the classic pretzel shape. Gently stretch/adjust so the finished pretzel fits roughly 12–14 inches in diameter. If you divided into ropes, join the ends firmly and tuck seams underneath.

Preheat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper and lightly oil the paper or sheet (use remaining vegetable oil).

In a large, shallow pot, combine water (8 cups) and baking soda (1 cup). Bring to a gentle simmer — do not boil vigorously (baking soda will bubble). Use caution: the solution will foam. Reduce heat to maintain a low simmer for the next steps.

Using a slotted spatula or large flat baking spatula, carefully lower the shaped pretzel into the simmering baking soda bath for 20–30 seconds on each side. For a very large pretzel you may need to support parts of it as you submerge to ensure even contact. The bath creates the deep brown crust and classic pretzel flavor.

Remove the pretzel and place it on the prepared baking sheet. Repeat as needed if you shaped multiple pieces.

Whisk the egg (1) with 1 tsp cold water to make an egg wash. Brush the entire surface of the pretzel lightly and evenly with the egg wash.

Sprinkle the pretzel immediately with coarse pretzel salt (2 tbsp), pressing lightly so it adheres.

Bake in the preheated oven at 450°F (230°C) for 12–18 minutes for a large plate-sized pretzel, rotating the pan halfway through baking for even color. Baking time will vary by thickness; watch for a deep mahogany-brown crust. If using multiple smaller pretzels, bake 10–12 minutes.

Remove pretzel from oven and immediately brush the surface with melted butter (2 tbsp). Let rest 5 minutes before transferring to a plate. Serve warm with spicy brown mustard.

In a small bowl, combine prepared spicy brown mustard (1 cup) with honey (1 tsp), apple cider vinegar (1 tsp), hot sauce (optional, 1/2 tsp), and freshly ground black pepper (1/4 tsp). Mix until smooth and taste; adjust honey or hot sauce to balance heat and sweetness.

Transfer to a small serving bowl and refrigerate up to 1 day ahead. Serve room temperature alongside the warm pretzel.

Cut the scrubbed russet potatoes (4 each) into long 1/3–1/2 inch-thick matchstick fries. Keep sizes as uniform as possible for even cooking.

Place cut fries in a large bowl of cold water and soak at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve a crisp exterior.

After soaking, drain and dry the potatoes thoroughly using clean kitchen towels or paper towels. Toss the dried fries with cornstarch (2 tbsp) to lightly coat; this promotes extra crispness.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C) for the first (blanch) fry. Work in batches and do not overcrowd.

Fry the fries in batches for 3–4 minutes until softened but not browned. Remove and drain on a wire rack or paper towels. Let cool 5–10 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp.

Drain on paper towels or a rack and immediately season with kosher salt (1 tsp) and black pepper (1/4 tsp) to taste. Serve hot alongside the pretzel.