Jumbo Pretzel Recipe
Served w/house-made Ruthie white cheddar dip.
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Ingredients
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Pretzel Dough
White Cheddar Dip
Method
Pretzel Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir lightly and let sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and melted butter. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Shaping and Baking Pretzels
- 5
Preheat Oven
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- 6
Shape Pretzels
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.
- 7
Prepare Baking Soda Bath
In a large pot, bring 10 cups of water and baking soda to a boil. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove and place on the baking sheet.
- 8
Add Toppings
Sprinkle coarse sea salt on each pretzel before baking.
- 9
Bake
Bake in the oven for 12-15 minutes or until golden brown. Remove from oven and let cool slightly before serving.
White Cheddar Dip Preparation
- 10
- 11
Add Milk
Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- 12
Add Cheese and Seasonings
Lower the heat and add the shredded white cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is fully melted and smooth.
- 13
Serve
Transfer the cheese dip to a serving bowl and serve warm alongside the pretzels.
