Jumbo Bavarian Pretzel Recipe

Activate yeast & mix

In a small bowl combine warm water (110°F/43°C), granulated sugar and instant dry yeast. Stir and let sit 5–10 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine 4 1/2 cups flour and 2 tsp salt. Add the foamy yeast mixture and 2 tbsp melted butter. Mix on low speed until combined, then increase to medium and knead 5–7 minutes until dough is smooth and slightly tacky. If too sticky, add up to 2 tbsp extra flour; if too dry, add 1 tsp water at a time.

First rise

Lightly oil a large bowl. Form dough into a ball, place in the bowl turning to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 hour 15 minutes (depending on room temp).

Shape pretzel

Preheat oven to 425°F (220°C). Line two baking sheets with parchment. Turn risen dough out onto a lightly floured surface and divide into 4 equal pieces for jumbo pretzels (each yields one very large pretzel). Roll each piece into a long rope roughly 28–36 inches long, then form into a classic pretzel shape or a large knot. Transfer shaped pretzels to the prepared baking sheets, leaving space between.

In a large, wide pot bring 8 cups water to a gentle simmer. Carefully add 3/4 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer — not a rolling boil. Using a slotted spatula, gently lower each shaped pretzel into the bath one or two at a time and poach for 30 seconds on each side (about 60 seconds total). Remove and drain briefly on a wire rack then return to the baking sheet.

Whisk together 1 egg and 1 tsp water to make an egg wash. Brush each boiled pretzel evenly with the egg wash and sprinkle with coarse pretzel salt, about 1/2 tbsp per large pretzel or to taste. Bake in the preheated 425°F (220°C) oven for 18–22 minutes, until deep golden brown. Remove from oven and let cool on a rack 5 minutes before serving.

Make roux

In a medium saucepan over medium heat melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constantly for 1–2 minutes to cook the raw flour taste, forming a blond roux.

Add liquids

Slowly whisk in 1 cup Guinness until smooth, then whisk in 1/2 cup whole milk. Bring to a gentle simmer and cook 2–3 minutes until the sauce slightly thickens.

Finish sauce

Reduce heat to low. Stir in 2 cups shredded sharp cheddar a handful at a time, stirring until melted and smooth. Add 2 oz softened cream cheese and whisk until incorporated. Season with 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp freshly ground black pepper and 1/4 tsp salt. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally; if it thickens too much, thin with up to 1–2 tbsp milk.

In a small bowl combine 1/2 cup coarse whole-grain mustard, 2 tsp Dijon, 1 tsp apple cider vinegar, 1 tsp honey, 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste: adjust vinegar or honey to reach the desired sweet-tangy balance. Transfer to a small serving bowl.

Place a warm jumbo Bavarian pretzel on a board or plate. Serve with a generous small bowl of Guinness cheese sauce and a small bowl of Bavarian mustard on the side for dipping. If desired, spoon a little cheese sauce into the center of the pretzel knot for presentation. Best served warm; cheese sauce can be reheated gently over low heat.