Pretzel Bread Recipe

Mix and knead

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 2.5 cups flour, 1 tsp instant yeast, 1 tbsp sugar and 1 tsp salt. Whisk to combine. Add 1 cup warm water (105–115°F / 40–46°C) and 2 tbsp melted butter. Mix on low until dough comes together, then increase speed and knead 5–7 minutes until smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tbsp more flour, 1 tbsp at a time.

First rise

Lightly oil a clean bowl with about 1 tsp vegetable oil. Place dough in bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until roughly doubled, about 60 minutes.

Divide and shape

Punch down the risen dough and turn out onto a lightly floured surface. Divide into 4 equal pieces (about 110–125 g each). Shape each piece into a tight round bun by cupping your hand over the dough and rolling in a circular motion or by tucking edges under and rolling seam-side down to form smooth tops. Place shaped buns on a parchment-lined baking sheet, spacing a few inches apart. Cover loosely and let rest 20 minutes while you prepare the baking soda bath and preheat oven.

Preheat and prepare bath

Preheat oven to 425°F (220°C). In a wide shallow pan (large enough to hold buns without crowding), bring 4 cups water and 2 tbsp baking soda to a simmer on the stovetop. Reduce heat to maintain a gentle simmer—do not boil vigorously.

Dip buns

Working one or two at a time, gently lower each bun into the simmering baking soda bath for 20–30 seconds, flipping once so both sides have contact. Use a slotted spatula to remove buns and drain briefly, then transfer back to the parchment-lined baking sheet, seam-side down.

Egg wash and salt

Brush each bun lightly with the beaten egg. Sprinkle coarse sea salt or pretzel salt evenly over the tops (about 1 tsp total). If you prefer no egg wash, brush with melted butter after baking instead.

Bake

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the pan halfway through, until deep golden brown. Remove from oven and transfer to a rack. Optionally brush with a little melted butter for shine and extra flavor. Serve warm.

Mix mustard

In a small bowl whisk together 1/4 cup Dijon mustard, 1/4 cup whole-grain mustard, 2 tbsp Sierra Nevada Pale Ale, 1 tsp honey, 1 tsp apple cider vinegar and 1/4 tsp salt until smooth. Taste and adjust seasoning—add more honey for sweetness or more beer for brightness. Let sit at room temperature at least 10 minutes to meld flavors before serving.

Make roux and milk base

In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk continuously for 1–2 minutes to cook the raw flour taste, creating a light roux—do not brown. Slowly stream in 1 cup milk while whisking to prevent lumps. Bring to a gentle simmer until the sauce thickens, about 3–4 minutes.

Finish cheese sauce

Lower heat to low. Remove saucepan from direct heat briefly and stir in 2 tbsp cream cheese until smooth. Return to very low heat and gradually stir in 1 cup grated sharp cheddar until melted and silky. Whisk in 1/2 tsp Dijon mustard, 1/4 tsp salt, 1/8 tsp black pepper and an optional pinch (1/8 tsp) cayenne for a touch of heat. Keep warm over the lowest heat, stirring occasionally, or transfer to a small warmed serving bowl. If sauce becomes too thick, thin with 1–2 tbsp milk.