Bavarian Pretzels Recipe

Activate yeast

In a medium bowl, stir the warm water, sugar and yeast together. Let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and 1 tsp kosher salt. Add the foamy yeast mixture and melted butter. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with a mixer 5–7 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place 45–60 minutes, until doubled in size.

Portion and shape

Punch down the dough and turn onto a lightly floured surface. Divide into 8 equal pieces (for large pretzels) or 12 for smaller. Roll each piece into a 20–24 inch rope, form classic pretzel shapes by making a U, crossing ends twice and pressing ends to the base. Place shaped pretzels on a parchment-lined baking sheet, leaving room between them. Cover with a towel and rest 15 minutes.

Preheat oven

Preheat oven to 450°F (230°C). Position a rack in the center.

Make baking soda bath

In a large wide pot, bring 8 cups of water to a gentle simmer. Slowly add 1/2 cup baking soda (it will bubble) and stir to dissolve.

Boil pretzels

Working 2–3 pretzels at a time, carefully lower each pretzel into the simmering baking soda bath for 20–30 seconds per side. Use a slotted spatula to flip and remove, allowing excess liquid to drain, then return to the parchment-lined sheet.

Egg wash & salt

Brush each pretzel with the beaten egg, making sure edges are covered for a glossy finish. Sprinkle coarse sea salt evenly over the pretzels to taste (about 2 tsp total).

Bake

Bake pretzels for 12–15 minutes, or until deep golden brown. Rotate the sheet halfway through for even color. Remove from oven and cool on a wire rack for 5 minutes before serving.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp butter. Add 2 tbsp flour and whisk continuously for 1–2 minutes until the mixture is bubbly and slightly golden (cooked flour taste).

Add beer and milk

Slowly pour in 1 cup beer while whisking to prevent lumps. Add 1/2 cup milk and continue whisking until mixture thickens and simmers gently, about 3–4 minutes.

Add cheeses and seasonings

Reduce heat to low. Whisk in 1.5 cups shredded sharp cheddar and 2 tbsp softened cream cheese in batches until smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally. If sauce becomes too thick, thin with up to 2 tbsp additional beer or milk.

Whisk together 1/2 cup Dijon mustard, 1/4 cup honey, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/8 tsp kosher salt and 1/8 tsp black pepper in a small bowl until smooth and emulsified. Refrigerate until ready to serve.

Arrange warm pretzels on a serving platter with small bowls of beer cheese and honey mustard for dipping. Beer cheese is best served warm; reheat gently if needed. Leftover pretzels can be refreshed in a 350°F (175°C) oven for 5–7 minutes.