Giant Bavarian Pretzel Recipe

Mix and Knead

In the bowl of a stand mixer fitted with a dough hook, combine warm water (about 105–115°F), sugar and yeast. Stir briefly and let sit 5 minutes until foamy. Add bread flour, salt (add the salt opposite the yeast), and melted butter. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, mix in a large bowl then knead on a lightly floured surface for 10–12 minutes.

Lightly oil a large bowl with vegetable oil. Place dough in bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–75 minutes.

Punch down dough gently and turn out onto a lightly floured surface. Shape into a rectangle and divide into 6 equal pieces (for a large giant pretzel you can use all dough for one very large pretzel—see shaping note). Roll each piece into a rope about 20–24 inches long. For a single giant pretzel, roll into one long rope approximately 60–72 inches if possible, or connect ropes by pressing seams tightly. Shape into a classic pretzel form: make a U, cross ends twice, fold ends down and press to base to secure. Place shaped pretzel(s) on a parchment-lined baking sheet.

Preheat oven to 450°F (230°C). Position rack in the middle. In a wide, shallow saucepan, bring 8 cups water to a simmer. Carefully stir in 10 cups baking soda — it will foam and fizz; keep a lid handy. Reduce heat to maintain a gentle simmer and use a slotted spatula.

One at a time (or one giant pretzel at a time), gently lower the shaped pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides are coated. For a very large pretzel you may need 45–60 seconds to allow soak and partial gelatinization of the surface. Remove with the slotted spatula, let excess drip off, then return to the parchment-lined sheet. Repeat with remaining pretzels.

Brush the top of each pretzel with melted butter, then immediately sprinkle with coarse sea salt. For a golden sheen, you may also brush with a little egg wash (1 beaten egg + 1 tsp water) before salting instead of butter—if you choose egg wash, do not brush melted butter afterward.

Bake in the preheated 450°F (230°C) oven for 12–18 minutes for individual large pretzels, or 18–28 minutes for one giant pretzel, until deep golden brown and glossy. Rotate the pan halfway through for even browning. Internal temperature should register about 200°F (93°C) if using a thermometer.

Remove from oven and immediately brush with remaining melted butter for shine and added flavor. Let rest on a wire rack 10 minutes before transferring to serving board.

While pretzels bake, make the queso. In a medium saucepan over medium heat, melt 2 tbsp butter until foamy. Whisk in 2 tbsp flour and cook 1 minute to make a blond roux, whisking constantly.

Slowly whisk in 1 1/4 cups whole milk and continue whisking until smooth. Bring to a gentle simmer, stirring, until thickened—about 3–4 minutes.

Reduce heat to low. Add softened cream cheese and stir until melted and smooth. Gradually stir in shredded cheddar and monterey jack a handful at a time, stirring until melted and velvety. Stir in dijon mustard, paprika, cayenne, and 1/4 tsp kosher salt. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally; if it becomes too thick, thin with a tablespoon of milk at a time.

Whisk together 1/2 cup whole grain mustard, 2 tsp prepared horseradish, 1 tsp honey, 1/2 tsp apple cider vinegar, and 1/8 tsp kosher salt in a small bowl until combined. Taste and adjust honey or horseradish to reach desired balance of heat and sweetness. Transfer to a serving bowl and refrigerate until ready.

Place the giant pretzel on a cutting board or platter. Cut into portions with a serrated knife. Serve warm with bowls of queso dip and horseradish mustard alongside. Leftover queso can be reheated gently over low heat, stirring and thinning with milk if necessary.