Jumbo Pretzel Recipe

Mix and Knead

In the bowl of a stand mixer fitted with the dough hook, combine warm water (about 110°F), sugar and instant yeast. Let sit 5 minutes until foamy. Add melted butter, salt and 3 cups of the flour and mix on low until incorporated. Gradually add remaining flour 1/2 cup at a time until a shaggy dough forms. Increase speed and knead 6–8 minutes until dough is smooth, slightly tacky, and springs back when pressed.

First Rise

Lightly oil a large bowl with vegetable oil, transfer the dough to the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 45–60 minutes.

Shape Jumbo Pretzel

Preheat oven to 450°F (230°C). Line two baking sheets with parchment. Turn dough out onto a lightly floured surface and divide into 4 equal portions for jumbo pretzels (adjust number to desired size). Working with one portion at a time, roll each into a rope about 36–48 inches long (longer for larger pretzels). Form into a traditional pretzel shape or a large knot: make a U, cross ends twice, fold ends down to the base and press to adhere. Place shaped pretzels on prepared pans, leaving space between them. Cover loosely and let rest 15 minutes while you prepare baking soda bath.

In a wide, shallow pot bring 8 cups of water to a simmer. Carefully add 3/4 cup baking soda (it will bubble). Reduce to a low simmer. Using a slotted spatula, lower each shaped pretzel into the simmering bath for 20–30 seconds, turning to coat both sides. Remove and place back on parchment-lined sheet. Repeat with remaining pretzels.

Brush each wet pretzel gently with melted butter. Sprinkle generously with coarse salt. Bake in the preheated 450°F oven for 12–15 minutes, rotating pans halfway, until deep golden brown. For extra gloss, brush again with melted butter as soon as they come out of the oven.

Make a Roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until it forms a blond roux but does not brown.

Add Milk

Slowly whisk in 1.5 cups whole milk, bringing the mixture to a gentle simmer. Continue whisking until it thickens slightly, about 3–4 minutes.

Melt Cheese & Season

Reduce heat to low. Add shredded white American cheese and Monterey Jack a handful at a time, stirring until fully melted and smooth. Stir in minced jalapeño, minced garlic, cumin, salt, black pepper and lime juice. Taste and adjust seasoning. If the queso is too thick, thin with up to 2 tablespoons additional milk to reach desired dipping consistency.

Serve

Transfer queso to a warm serving bowl and keep warm over a very low heat or in a small slow cooker. Serve alongside the jumbo pretzel for dipping.