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Ingredients
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Pretzel Dough
Boil / Finish
Queso Cheese (warm dip)
Method
Pretzel Dough
- 1
Activate yeast
In a measuring cup or small bowl combine the warm water (1 3/4 cups), granulated sugar (2 tbsp) and active dry yeast (2 1/4 tsp). Stir gently and let stand 5–7 minutes until foamy. If no foam appears, the yeast may be inactive — start again with fresh yeast.
- 2
Form dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand) combine the bread flour (4 1/2 cups) and kosher salt (2 tsp). Pour in the foamy yeast mixture and the melted butter (3 tbsp). Mix on low until ingredients come together, then increase to medium and knead 5–7 minutes until a smooth, slightly tacky but not sticky dough forms. If the dough is too sticky, add up to 2 tbsp flour; if too dry, add a teaspoon of water at a time.
- 3
First rise
Lightly oil a large bowl with vegetable oil (1 tbsp). Place dough in the bowl, turn once to coat, cover tightly with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 45–60 minutes.
- 4
Portion and shape
Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal pieces for large pretzels (or 10–12 for smaller). Roll each piece into a 20–24 inch rope, then form pretzel shapes by making a U, crossing the ends twice, and pressing ends to the bottom of the U to adhere. Place shaped pretzels on a parchment-lined baking sheet, leaving room to expand. Cover loosely with a towel and let rest 15–20 minutes while you prepare the baking soda bath.
Boil / Finish
- 5
Preheat oven
Preheat the oven to 450°F (232°C). Position a rack in the center of the oven. Line two baking sheets with parchment paper and lightly oil the paper so pretzels do not stick.
- 6
Prepare baking soda bath
In a wide, deep pot, bring 8 cups of water to a gentle simmer. Carefully stir in 3/4 cup baking soda — the mixture will foam slightly. Reduce heat to maintain a low simmer (not a rolling boil).
- 7
Boil pretzels
Working 2–3 at a time, gently lower pretzels into the simmering baking soda bath using a slotted spatula. Boil each side for 20–30 seconds (about 45–60 seconds total), flipping once so each side is coated and slightly tightens the crust. Remove with a slotted spatula and return to the prepared baking sheet.
- 8
- 9
Bake
Bake in the preheated oven 12–16 minutes until deep golden brown — rotation of sheets halfway through can ensure even color. Baking time will vary by size; smaller pretzels will finish sooner. Remove from oven and cool on a wire rack for 5 minutes before serving with queso.
Queso Cheese (warm dip)
- 10
Make roux
In a medium saucepan over medium heat melt the unsalted butter (2 tbsp). Add the all-purpose flour (2 tbsp) and whisk continuously for 1–2 minutes to cook the raw flour taste and form a pale roux — do not let it brown.
- 11
Add milk & soften
Slowly pour in the whole milk (1 cup) while whisking to keep the mixture smooth. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 3–5 minutes.
- 12
Add cheeses
Reduce heat to low. Add the cream cheese (2 oz), shredded sharp cheddar (1 1/4 cups) and shredded monterey jack (3/4 cup) in small handfuls, stirring until fully melted and smooth before adding more to prevent separation.
- 13
Season & finish
Stir in the chopped pickled jalapeños (2 tbsp) if using, ground cumin (1/4 tsp), smoked paprika (1/4 tsp), salt (1/4 tsp), black pepper (1/8 tsp) and lime juice (1/2 tsp). Taste and adjust salt or heat as desired. Keep queso warm over very low heat or transfer to a small slow cooker/thermal pot for serving. If the queso becomes too thick, thin with 1–2 tbsp warm milk.
- 14
Serve
Transfer queso to a serving bowl and place alongside the warm Bavarian pretzels for dunking. Encourage guests to tear pieces of pretzel and dip into the warm cheese.