Nashville Giant Pretzels Recipe

Mix and Knead

In a large bowl or stand mixer fitted with a dough hook, combine warm water (about 105–115°F), granulated sugar, and instant yeast. Let sit 5 minutes until foamy. Add flour and salt, then the melted butter. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth, elastic, and slightly tacky. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes.

First Rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60 minutes.

Portion and Shape

Punch dough down gently and turn onto a lightly floured surface. Divide into 2 equal pieces. Roll each piece into a long rope about 28–32 inches long. Form each rope into a classic pretzel shape by making a U, crossing ends twice, and folding ends down to the base, pressing to secure. Alternatively shape into a large knot if preferred.

Prepare Baking Soda Bath

Preheat oven to 425°F (220°C). In a wide, shallow pot, bring 8 cups water and 2 cups baking soda to a gentle simmer. Reduce heat to maintain a low simmer — do not boil hard.

Boil in Baking Soda Bath

Working one pretzel at a time, carefully lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, gently flipping once so both sides get coated. Use a slotted spatula to remove each pretzel and allow excess water to drain back into the pot.

Egg Wash and Season

Whisk the large egg with 1 tsp water. Place boiled pretzels on a parchment-lined baking sheet. Brush each pretzel with the egg wash. Sprinkle coarse sea salt evenly. Brush a thin coating of honey over the top of each pretzel (about 1 tablespoon per pretzel) to give a subtle honey-Bavarian character and glossy finish.

Bake

Bake pretzels in the preheated oven for 14–18 minutes, rotating halfway, until deep golden brown and puffed. Baking time can vary by oven and pretzel thickness.

Finish

Remove from oven and let rest 5 minutes on a wire rack. If desired, brush a light additional drizzle of honey for sweetness contrast. Serve warm.

Make Roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk continuously for 1–2 minutes until the mixture is golden and slightly nutty — this removes the raw flour taste.

Add Milk and Thicken

Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue to whisk and bring to a gentle simmer. Cook until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Add Cheeses and Season

Reduce heat to low. Add shredded sharp cheddar and 2 tbsp cream cheese in small handfuls, stirring until fully melted and smooth. Stir in 1 tsp Dijon mustard, 1 tsp honey, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning — add a pinch more salt or a little extra honey if you want a brighter honey-cheese contrast.

Keep Warm

Keep the cheese sauce warm over the lowest heat, stirring occasionally. If the sauce becomes too thick, thin with up to 2 tbsp milk. Transfer to a warmed serving bowl for dipping alongside the pretzels.