Soft Pretzels Recipe

Mix and knead

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 4.5 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 1 tsp fine sea salt. Add 1.75 cups warm water (105–115°F) and 2 tbsp melted butter. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, stir until combined and knead on a lightly floured surface 8–10 minutes.

First rise

Lightly oil a large bowl with 1 tsp vegetable oil. Place the dough in the bowl, turn once to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 45–60 minutes.

Portion and shape

Preheat the oven to 425°F (220°C). Turn the risen dough out onto a lightly floured surface and punch down gently. Divide the dough into 3 equal pieces for large rods (or 6 for smaller sticks). Working with one piece at a time, roll each piece into a tight rope about 12–14 inches long and 1–1.25 inches thick, tapering the ends slightly to form a rod. Place shaped rods on a parchment-lined baking sheet spaced at least 2 inches apart.

In a wide, shallow pot, bring 10 cups water to a gentle simmer and carefully stir in 3/4 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer — not a rolling boil. Working 1–2 rods at a time, gently lower each pretzel rod into the simmering solution for 20–30 seconds, flipping once to briefly boil both sides. Use a slotted spatula to lift the rods, letting excess water drip back into the pot, and return them to the parchment-lined baking sheet.

Immediately after boiling, sprinkle each rod with coarse sea salt (about 1 tsp total distributed across three rods). Place the baking sheet in the preheated 425°F oven and bake until deeply golden brown and cooked through, about 14–18 minutes for large rods (10–12 minutes for smaller sticks). Rotate the pan halfway for even color.

Prepare brush mixture

While the pretzels bake, melt 4 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in 1 tbsp minced garlic and let sit off heat for 1–2 minutes to infuse (do not burn). Add 1/2 cup grated Parmesan cheese, 1 tsp finely chopped fresh parsley, 1/4 tsp fine sea salt, and 1/8 tsp freshly ground black pepper; stir until combined. Keep warm.

Brush pretzels

When pretzels are out of the oven, immediately brush them generously with the warm garlic-Parmesan mixture so butter soaks into the crust and cheese adheres. Transfer the brushed rods to a cooling rack for 2–3 minutes so the coating sets slightly before serving.

Make roux

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add 1 tbsp all-purpose flour and whisk continuously for 1 minute to form a pale roux; do not brown.

Add liquids

Slowly whisk in 1/2 cup room-temperature lager or pale ale and 1/2 cup whole milk until smooth. Continue to cook, whisking, until the mixture thickens and becomes glossy, about 3–4 minutes.

Melt cheeses and season

Reduce heat to low and stir in 1 cup shredded sharp cheddar and 1/2 cup shredded gruyère or fontina (if using), a handful at a time, stirring until fully melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/8 tsp hot sauce (optional), 1/4 tsp fine sea salt, and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm; if the dip is too thick, whisk in up to 1–2 tbsp additional milk to reach desired dipping consistency.

Arrange three garlic-Parmesan brushed pretzel rods on a serving plate with a small bowl of warm beer cheese dip. Serve immediately while pretzels are warm and the dip is smooth. Leftover pretzels can be reheated in a 350°F oven for 5–7 minutes; reheat the dip gently over low heat, stirring.