Bavarian Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine 4.5 cups flour and 2 tsp kosher salt. Add the foamy yeast mixture and 3 tbsp melted butter. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, then knead 5–7 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add 1 tsp water at a time.

Lightly oil a clean bowl with 1 tsp vegetable oil, place dough inside, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil the paper.

In a large, wide pot, bring 8 cups water to a gentle boil. Carefully add 2.5 cups baking soda (it will bubble). Reduce heat to maintain a gentle simmer.

Turn the risen dough out onto a lightly floured surface. Divide into 8 equal pieces (for large pretzels) or 12 for smaller. Roll each piece into a 20–24 inch rope, taper slightly at the ends, and shape into a traditional pretzel form by forming a U, crossing the ends twice, and pressing them onto the base.

Working one at a time, carefully lower each pretzel into the simmering baking soda bath for 20–30 seconds (flip once) using a slotted spatula or skimmer. Remove and place on prepared baking sheet. Repeat with remaining pretzels.

Brush each pretzel with the beaten egg wash (1 beaten egg mixed with 1 tsp water). Sprinkle coarse sea salt evenly over pretzels.

Bake in the preheated oven for 12–15 minutes, until deep golden brown. Rotate pans halfway through for even color. Remove from oven and transfer to a wire rack to cool slightly (5 minutes).

While pretzels bake, combine 1/2 cup Dijon mustard, 1/4 cup yellow mustard, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tbsp mayonnaise, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper in a small bowl. Whisk until smooth and taste; adjust vinegar or honey to balance tang and sweetness. Chill or keep at room temperature until serving.

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook 1–2 minutes until bubbly and slightly nutty (roux), but not browned.

Slowly whisk in 1 cup warmed milk, a little at a time, whisking constantly to avoid lumps. Bring to a gentle simmer and cook 2–3 minutes until thickened.

Reduce heat to low and stir in 2 tbsp softened cream cheese until incorporated. Gradually add 1.5 cups shredded sharp cheddar, stirring until melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/8 tsp cayenne, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep sauce warm over the lowest heat, stirring occasionally, or transfer to a small slow cooker on warm for serving.

Arrange warm pretzels on a platter. Serve immediately with the house tangy mustard and warm cheese sauce on the side for dipping. Leftover pretzels can be reheated in a 350°F (175°C) oven for 5–7 minutes to refresh the crust.