Bavarian Pretzel Recipe

Activate yeast

In a small bowl combine warm water (105–115°F), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 4 1/2 cups all-purpose flour and 2 tsp fine sea salt. Pour in the activated yeast mixture and 2 tbsp melted butter. Mix on low to incorporate, then increase speed to medium and knead 6–8 minutes until dough is smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tbsp more flour total, a little at a time.

First rise

Lightly oil a clean bowl with 1 tbsp vegetable oil. Place dough in bowl, turn to coat, cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place for 50–60 minutes, until doubled in size.

Portion

Punch down the risen dough and transfer to a lightly floured surface. For a single 16 oz giant pretzel use the entire dough; if you prefer to make smaller pretzels, divide accordingly. Shape the dough into a loose rope about 24–30 inches long, then form into a classic pretzel shape (loop two ends, cross, fold down and press to seal). Transfer shaped pretzel to a parchment-lined baking sheet.

Preheat and prepare bath

Preheat oven to 450°F (232°C). In a large wide pot bring 8 cups water to a gentle boil, then carefully add 3/4 cup baking soda (it will foam). Reduce to a simmer.

Bath the pretzel

Using a slotted spatula, gently lower the shaped pretzel into the simmering baking soda bath for 30–45 seconds, pressing lightly so surfaces are submerged. Flip once to coat both sides. Remove and allow excess liquid to drip back into the pot; return pretzel to parchment-lined sheet.

Egg wash and salt

Whisk together 1 egg and 1 tbsp cold water to make an egg wash. Brush the entire surface of the pretzel evenly with the wash. Sprinkle with 1 tbsp coarse pretzel or kosher salt, pressing lightly so it adheres.

Bake

Bake in the preheated 450°F oven for 12–16 minutes, rotating the pan halfway, until the pretzel is deep golden brown and sounds hollow when tapped. For a very large 16 oz pretzel, expect the longer end of the range (14–16 minutes). Remove from oven and cool 5 minutes on a rack before serving warm.

Make roux

In a medium saucepan over medium heat melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes to cook the flour but not brown it.

Add liquids

Gradually whisk in 1 cup milk and 1/2 cup Zwickel-style beer, breaking up any lumps. Bring to a gentle simmer while whisking until the mixture thickens to a smooth, velvety sauce, about 3–4 minutes.

Incorporate cheeses & season

Reduce heat to low and stir in 1 cup shredded sharp cheddar and 1/2 cup shredded Gruyère, a handful at a time, stirring until smooth before adding more. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/8 tsp cayenne, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm on the lowest heat or transfer to a small insulated bowl for serving.

Combine

In a small bowl whisk together 1/2 cup whole grain mustard, 1 tbsp honey, 1 tsp apple cider vinegar, 1/2 tsp lemon zest, 1/8 tsp black pepper and 1/8 tsp salt until smooth and balanced. Taste and adjust honey or vinegar to reach your preferred sweet-tangy balance.

Rest

Let the mustard sauce rest at room temperature for at least 10 minutes to allow flavors to meld before serving alongside the warm pretzel.

Place the warm 16 oz Bavarian pretzel on a large serving board or plate. Serve with the Zwickel beer cheese sauce warm in a small dipping bowl and the zesty whole grain mustard sauce at room temperature. Tear or slice pieces of pretzel and dip into the beer cheese or mustard as desired. Leftover pretzel can be reheated in a 350°F oven for 6–8 minutes; reheat beer cheese gently over low heat, whisking to recombine if needed.