Bavarian Pretzel Recipe

Activate yeast

In a large bowl, pour warm water (about 100–110°F / 38–43°C). Stir in the granulated sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Once yeast is foamy, stir in melted butter and 1 cup of the flour until combined. Add the remaining flour and the salt and mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky. (Alternatively, knead with a stand mixer and dough hook on medium speed for 4–5 minutes.)

Lightly oil a large bowl with vegetable oil or nonstick spray. Place the dough in the bowl, turn to coat, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 1 hour.

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

In a large, wide saucepan or shallow pot, bring 8 cups of water to a gentle simmer and carefully add the baking soda (bubbling will occur). Reduce heat to maintain a gentle simmer — do not boil vigorously.

Punch down the risen dough and divide into 8 equal pieces for large pretzels (or 10–12 for smaller ones). Roll each piece into a 20–24 inch rope and form into traditional pretzel shapes, pressing ends to seal.

Working 1–2 at a time, lower each pretzel into the simmering baking soda bath for 20–30 seconds per side using a slotted spatula. Remove and place on prepared baking sheets.

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

Bake in the preheated oven for 12–15 minutes, rotating pans halfway through, until deep golden brown. Remove from oven and let cool on a rack for 5 minutes before serving.

In a small bowl, whisk together stone ground mustard and Dijon mustard until smooth. Add honey if you prefer a touch of sweetness, then stir in lemon juice and black pepper. Taste and adjust seasoning; set aside at room temperature for serving.

In a medium saucepan over medium heat, melt the 2 tbs unsalted butter. Whisk in the 2 tbs flour and cook, whisking constantly, for 1–2 minutes to form a roux; do not let it brown.

Slowly whisk in the beer, bringing the mixture to a gentle simmer. Cook 2–3 minutes until slightly thickened.

Reduce heat to low and add the cream cheese, stirring until melted and smooth. Gradually stir in the shredded cheddar a handful at a time, stirring until each addition melts and the sauce is smooth.

Stir in the 1 tsp Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper. If the sauce is too thick, add up to 2–4 tbs more beer or a splash of milk to reach desired consistency. Keep warm over the lowest heat or transfer to a small slow cooker or warm bowl for serving.