Pretzels Recipe

Activate yeast

In a large bowl or the bowl of a stand mixer, combine warm water (5 cups) and granulated sugar (4 tbsp). Sprinkle the active dry yeast (4 tsp) over the surface, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

Add 6 cups of the all-purpose flour and the kosher salt (3 tsp) to the yeast mixture and mix with a wooden spoon or paddle until combined. Add the melted butter (8 tbsp) and mix. Switch to the dough hook (if using mixer) and add the remaining 4 cups of flour, 1 cup at a time, mixing until a slightly sticky, smooth dough forms (dough should pull away from sides but still be soft). Total flour may vary by a little; you should have a tacky but not dry dough.

Knead

Knead by mixer on medium speed for 4–6 minutes, or by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, elastic, and springs back when poked.

First rise

Lightly oil a large bowl with vegetable oil (2 tbsp). Place dough in the bowl, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Portion

Punch down the risen dough and turn it out onto a lightly floured surface. Divide dough into 25 equal pieces (use a scale to make them equal; about 3.2–3.5 oz / 90–100 g each). Roll each piece into a smooth ball. For each ball, roll into a log approx. 8–10 inches long, then form into a pretzel shape or simply keep as a short rope if you prefer classic soft bite-size pretzels that will be halved after baking.

Preheat oven and prepare pans

Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper or silicone mats. Lightly grease the parchment with a little oil or nonstick spray.

Make baking soda bath

In a wide, shallow pot or pan, bring 8 cups water and 1 cup baking soda to a rolling simmer. Stir to dissolve baking soda completely. Keep the bath at a gentle simmer — do not boil vigorously.

Dip pretzels

Working in batches (3–4 at a time), gently lower each shaped dough into the simmering baking soda bath for 20–30 seconds, flipping once with a slotted spatula so both sides get a brief alkaline bath. Remove and let excess water drip back into pot, then place on prepared baking sheet spacing 1–2 inches apart.

Egg wash & salt

Lightly brush each pretzel with the beaten egg wash (1 egg + 1 tbsp water). Sprinkle coarse sea salt (3 tbsp total, distributed) over the tops while the egg wash is still wet.

Bake

Bake in the preheated 450°F oven for 10–12 minutes, rotating pans halfway through, until pretzels are deep golden brown. Baking time may vary depending on size; smaller pieces may finish closer to 9–10 minutes.

Cool and halve

Remove pretzels from oven and transfer to wire racks to cool slightly for 5–10 minutes. Using a serrated knife, slice each pretzel in half horizontally to create 50 halves (25 halved pretzels). Serve warm with beer cheese.

Make roux

In a medium saucepan over medium heat, melt the unsalted butter (2 tbsp). Add the all-purpose flour (2 tbsp) and whisk continuously for 1–2 minutes to cook the flour but not brown it.

Add beer & thicken

Slowly whisk in the beer (1 cup) until smooth. Continue cooking and whisking for 2–3 minutes until mixture thickens slightly and begins to bubble gently.

Add cheeses & seasonings

Reduce heat to low. Add the softened cream cheese (8 oz) in pieces, whisking until melted and incorporated. Gradually add the grated sharp cheddar (6 cups), stirring constantly until fully melted and the sauce is smooth. Stir in Dijon mustard (1 tsp), Worcestershire sauce (1 tsp), garlic powder (1 tsp), black pepper (1 tsp), and salt (1/2 tsp). Taste and adjust seasoning or beer amount to reach desired consistency (add a little more beer if too thick).

Finish

Keep the beer cheese warm over very low heat, stirring occasionally. If the sauce thickens too much, thin with a splash of beer or milk. Transfer to a serving bowl and serve alongside warm pretzel halves for dipping.