Pretzel Recipe

Mix and Knead

In a large bowl or stand mixer fitted with a dough hook, combine warm water (about 105–115°F), sugar and yeast. Stir and let sit 5 minutes until foamy. Add melted butter, flour and kosher salt. Mix on low until ingredients come together, then increase speed and knead 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky.

First Rise

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

Divide and Shape

Punch down dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 115–130 g each). Roll each piece into a long rope about 18–22 inches. To form a classic twist, fold rope in half, twist the two strands together, then bring ends around and pinch to secure (or form a pretzel loop/twist of preferred shape). Place shaped pretzels on parchment-lined baking sheets, leaving 2 inches between them. Cover lightly and rest 15 minutes.

Preheat Oven

Preheat oven to 450°F (230°C). Position rack in middle of oven.

Prepare Bath

In a wide, shallow pot, bring 8 cups water to a simmer. Carefully stir in 1/2 cup baking soda (mixture will bubble). Reduce heat to maintain a gentle simmer — do not boil vigorously.

Bath the Pretzels

Working 2 at a time, gently lower shaped pretzels into the simmering baking soda bath for 20–30 seconds, flipping once so both sides can set. Use a slotted spatula to lift and drain, returning to the parchment-lined sheet.

Egg Wash & Salt

Gently brush each pretzel with the beaten egg wash (1 egg + 1 tbsp water). Sprinkle coarse pretzel salt evenly over the tops. If using softened butter, brush lightly after baking for sheen and extra flavor.

Bake

Bake pretzels in preheated oven for 12–15 minutes, until deep golden brown. Rotate sheet halfway through baking for even color. Remove from oven and brush with softened butter if desired. Cool on a rack 5 minutes before serving.

Make Roux

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add 1 tablespoon flour and whisk 1 minute to cook the raw flour taste, forming a pale roux.

Add Liquids

Slowly whisk in 1 cup beer and 1/2 cup whole milk, whisking until smooth. Bring to a gentle simmer; do not boil vigorously or the sauce may separate.

Incorporate Cheese

Toss the shredded white cheddar with 1 teaspoon cornstarch (this helps prevent graininess). Reduce heat to low. Gradually add the cheese, a handful at a time, whisking or stirring constantly until melted and smooth before adding more.

Season

Stir in Dijon mustard, Worcestershire sauce and freshly ground black pepper. Keep fondue warm over very low heat or transfer to a small fondue pot or warm serving dish. If sauce becomes too thick, stir in a tablespoon of warm beer or milk to loosen.

Arrange warm pretzel twists on a platter with a small bowl of white cheddar–beer fondue in the center. Scatter cornichons around the fondue for acidity and contrast. Sprinkle chopped fresh chives over the fondue and pretzels if using. Serve immediately so pretzels are warm and the fondue is smooth for dipping.