Jumbo Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (110°F / 43°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine 4 cups of flour and kosher salt. Add the melted butter and the yeast mixture.

Mix on low speed until a shaggy dough forms. Gradually add remaining 0.5 cup flour if dough is too sticky. Increase speed to medium and knead 4–6 minutes until smooth, elastic, and slightly tacky.

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

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.

Once dough has doubled, punch down and transfer to a lightly floured surface. Divide dough into 4 equal pieces for jumbo-sized pretzels (each will be large; for one very large pretzel, divide into 2).

Roll one piece into a long rope about 36–48 inches (90–120 cm) long, with even thickness (about 1 to 1.5 inches thick for a jumbo pretzel). Repeat with remaining pieces.

Shape each rope into a classic pretzel: form a U, cross ends over twice, then fold down and press ends into the bottom of the U to adhere. Place shaped pretzels onto prepared baking sheets, leaving space between each.

Whisk the egg with 1 tsp cold water to make an egg wash. Brush lightly and set aside (do not brush yet — apply after baking soda bath in next step).

In a large, wide pot, bring 8 cups of water to a gentle boil. Carefully stir in 1/2 cup baking soda (mixture will bubble). Reduce to a simmer.

Working one or two pretzels at a time, use a slotted spatula to gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, flipping once to coat both sides. This creates the classic dark crust.

Remove pretzel with a slotted spatula, drain briefly, and return to the parchment-lined baking sheet. Repeat with remaining pretzels.

After bath, brush each pretzel with the prepared egg wash and sprinkle with coarse sea salt.

Bake in the preheated 450°F (230°C) oven for 12–16 minutes, rotating pans halfway through, until deep golden brown. Baking time will vary with size — larger pretzels may need 16–20 minutes.

Remove from oven and immediately brush with 2 tbsp melted butter. Let cool 5 minutes on the sheet, then transfer to a wire rack to rest 10 minutes before serving.

In a small bowl, whisk together 1/2 cup Dijon mustard, 1/4 cup coarse grainy mustard, 1 tbsp brown sugar, 1 tsp apple cider vinegar, 1 tbsp beer, 1/2 tsp Worcestershire sauce, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until smooth and slightly thickened.

Taste and adjust sweetness or acidity as desired (add up to 1 tsp more brown sugar or 1/2 tsp more vinegar). Transfer to a small serving bowl and chill briefly or serve at room temperature alongside warm pretzels.