Big Bavarian Pretzel Recipe

Make the dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl and wooden spoon), combine the warm water, sugar and instant yeast. Let sit 3–5 minutes until foamy. Add melted butter, flour and sea salt. Mix on low until ingredients come together, then increase speed and knead 6–8 minutes until the dough is smooth and elastic and slightly tacky but not sticky. If kneading by hand, turn dough onto a floured surface and knead 8–10 minutes.

First rise

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

Shape the pretzel

Turn the risen dough out onto a lightly floured surface and gently deflate. For a single large shareable pretzel, divide dough into 4 equal pieces (about 6.5–7 ounces each) and roll each into a long rope about 24–28 inches. Braid the four ropes together or twist into a large pretzel shape by laying two ropes parallel, fold each rope back to form loops and pinch ends to join — aim for a classic large pub pretzel shape. If you prefer one very large rope, roll the entire dough into a single 36–40 inch rope and form a traditional pretzel loop. Place shaped pretzel on a parchment-lined baking sheet. Cover loosely and let rest 15–20 minutes while you prepare the baking soda bath and oven.

Preheat and prepare bath

Preheat oven to 450°F (230°C). In a large wide saucepan or pot, bring 10 cups of water and 1/2 cup baking soda to a boil. Reduce to a simmer (careful—baking soda will foam).

Boil the pretzel

Using a slotted spatula, gently lower the shaped pretzel into the simmering baking soda bath. Boil 20–30 seconds on each side (about 45–60 seconds total) for a thick, dark crust — shorter (15–20 seconds per side) for a lighter crust. Remove and drain briefly on a rack or paper towel, then transfer back to the parchment-lined baking sheet.

Egg wash and salt

Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush the entire pretzel lightly with the egg wash, taking care to reach nooks and folds. Sprinkle evenly with coarse sea salt or pretzel salt.

Bake

Brush or drizzle the pretzel with a little melted butter (reserve some to brush immediately after baking). Bake in the preheated 450°F (230°C) oven for 12–18 minutes (time depends on size and oven) until deeply golden brown with a glossy crust. Rotate the pan halfway for even color.

Finish

Remove from oven and immediately brush with remaining melted butter. Let rest 5 minutes before transferring to a serving board. The pretzel will be soft inside with a chewy, slightly crisp crust.

Make cheddar sauce

In a medium saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook 1 minute to form a roux. Gradually whisk in 1 cup whole milk and continue whisking until the mixture thickens, 3–4 minutes. Reduce heat to low and stir in 1 1/2 cups shredded sharp cheddar a handful at a time until smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp salt and a pinch of black pepper. Keep warm on lowest heat, stirring occasionally.

Make beer & Swiss sauce

In a separate saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook 1 minute. Slowly whisk in 3/4 cup room-temperature lager or pale ale until smooth. Add 1 1/4 cups shredded Swiss and 2 tablespoons softened cream cheese, stirring until melted and silky. Add 1/4 tsp Dijon mustard and 1/8 tsp salt. Reduce heat to low and hold warm, stirring occasionally.

Make spicy beer cheese

In a third saucepan over medium heat, melt 1 tablespoon butter and whisk in 1 tablespoon flour; cook 1 minute. Gradually whisk in 3/4 cup amber ale until smooth and thickened. Lower heat and add 1 cup shredded sharp cheddar and 1/2 cup Monterey Jack, stirring until fully melted. Stir in 1/2 tsp Aleppo pepper (or crushed red pepper flakes), 1/4 tsp smoked paprika and 1/8 tsp salt. Keep warm on low and stir occasionally.

Transfer the warm pretzel to a large serving board. Pour each cheese sauce into small serving bowls or ramekins and arrange alongside the pretzel. Slice or tear the pretzel and dip in the trio of sauces. Leftover cheese sauces can be gently reheated over low heat, stirring to restore smoothness.