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Large Pretzel Recipe

Name: Gilde Brewery & Restaurants Large Pretzel Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: German
Ingredients: 6 cups all-purpose flour; 2.5 cups warm water; 2.5 tsp active dry yeast; 2 tbsp granulated sugar; 2 tsp fine sea salt; 2 tbsp unsalted butter, melted; 8 cups water; 0.75 cups baking soda; 2 tbsp coarse pretzel salt (or coarse sea salt); 1 each egg (for egg wash); 1 tsp cold water (for egg wash); 0.5 cups Dijon mustard; 0.25 cups yellow mustard; 1 tbsp honey; 1 tsp apple cider vinegar; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cups whole milk; 1.5 cups sharp cheddar, shredded; 2 tbsp cream cheese, softened; 0.5 tsp Dijon mustard; 0.25 tsp Worcestershire sauce; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Gilde Brewery & Restaurant

Time2h

Serves6

A large, soft pretzel, typically accompanied by mustard and cheese dipping sauces.

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Ingredients

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Pretzel Dough

6 cups 00 bread flour

2 1/2 cups warm water

2 1/2 tsp Active dry yeast

2 tbsp granulated sugar

2 tsp fine sea salt

2 tbsp unsalted butter, melted

Baking Soda Bath

8 cups water

3/4 cups baking soda

Finish & Toppings

2 tbsp coarse pretzel salt (or coarse sea salt)

1 each egg (for egg wash)

1 tsp cold water (for egg wash)

Mustard Dipping Sauce

1/2 cups Dijon mustard

1/4 cups yellow mustard

1 tbsp Honey

1 tsp Apple cider vinegar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Cheese Dipping Sauce

2 tbsp Unsalted butter

2 tbsp 00 bread flour

1 cups whole milk

1 1/2 cups sharp cheddar, shredded

2 tbsp cream cheese, softened

1/2 tsp Dijon mustard

1/4 tsp Original Worcestershire Sauce

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Pretzel Dough

Activate yeast

In a large bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly.

Mix dough

Add 3 cups of the all-purpose flour, sea salt, and melted butter to the yeast mixture. Stir with a wooden spoon until combined.

Knead

Turn the dough onto a lightly floured surface. Gradually add remaining flour and knead for 7–10 minutes until dough is smooth, slightly tacky, and elastic. If using a stand mixer, knead with dough hook on medium for 5–7 minutes.

First rise

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape pretzel

Punch down dough and divide into 6 equal pieces for large pretzels. Roll each piece into a 20–24 inch rope, tapering slightly at the ends. Shape each rope into a pretzel by forming a U, crossing ends twice, then folding ends down and pressing to attach. Place shaped pretzels on a parchment-lined baking sheet, leaving space between them.

Baking Soda Bath

Preheat oven to 450°F (230°C). In a wide, shallow pot, bring 8 cups water to a simmer. Carefully stir in 3/4 cup baking soda (it will bubble and foam).

One at a time, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, using a slotted spatula or spoon to flip once so both sides are coated. Remove and return to the parchment-lined baking sheet.

Finish & Bake

Whisk the egg with 1 teaspoon cold water to make an egg wash. Brush each pretzel evenly with the egg wash, being sure to get the sides and underside slightly.

Sprinkle coarse pretzel salt evenly over each pretzel while the wash is still wet.

Bake in the preheated 450°F (230°C) oven for 12–15 minutes, until the pretzels are deep golden brown. Rotate the baking sheet halfway through baking for even color.

Remove from oven and transfer pretzels to a wire rack to cool slightly — serve warm.

Mustard Dipping Sauce

In a small bowl, whisk together Dijon mustard, yellow mustard, honey, apple cider vinegar, salt, and black pepper until smooth. Taste and adjust honey or vinegar to balance sweetness and tang. Refrigerate until ready to serve.

Cheese Dipping Sauce

In a small saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook 1 minute to form a roux, stirring to avoid browning.

Slowly whisk in the milk, bringing the mixture to a gentle simmer until thickened, about 2–3 minutes. Reduce heat to low.

Whisk in shredded cheddar a handful at a time until fully melted and smooth. Stir in cream cheese, Dijon mustard, Worcestershire sauce, salt, and black pepper. Keep warm over the lowest heat, stirring occasionally. If too thick, thin with up to 2 tablespoons additional milk.