Giant Pretzel Recipe
Served with side of housemade Allagash white cheese sauce and honey mustard.
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Ingredients
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Giant Pretzel
Allagash White Cheese Sauce
Honey Mustard
Method
Giant Pretzel
- 1
Prepare the Dough
In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
Add the flour and salt to the yeast mixture, stirring until a dough begins to form.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
- 5
Shape the Pretzel
Preheat your oven to 450°F (232°C). Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a long rope and shape into a pretzel.
- 6
Boil the Pretzel
In a large pot, bring the water to a boil and add baking soda. Carefully add each pretzel to the boiling water for about 30 seconds, then remove and place on a baking sheet lined with parchment paper.
- 7
Allagash White Cheese Sauce
- 8
- 9
Make the Roux
Stir in the flour and cook for about 1-2 minutes until lightly golden.
- 10
Add Milk
Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture thickens.
- 11
Incorporate Cheese and Beer
Add the shredded cheese, Allagash White beer, garlic powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
Honey Mustard
- 12
Combine Ingredients
In a small bowl, whisk together honey, yellow mustard, and apple cider vinegar until smooth.