Twisted Tackle Pretzel Recipe

Activate & mix

In a large mixing bowl or the bowl of a stand mixer, combine warm water (105–115°F), granulated sugar, and instant yeast. Stir gently and let sit 5 minutes until foamy. Add melted butter and 1 teaspoon of the fine sea salt. With the mixer fitted with a dough hook (or using a wooden spoon), add flour one cup at a time and mix on low until a shaggy dough forms.

Knead

Increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl with vegetable oil. Place dough in the bowl, turning 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.

Preheat and prepare bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. In a wide, shallow pot, bring 10 cups of water to a gentle simmer, then carefully add 2.5 cups baking soda (it will bubble). Reduce heat to maintain a low simmer; do not allow a rolling boil.

Divide and shape

Punch down risen dough and turn out onto a lightly floured surface. For a large 'twisted tackle' pretzel intended for dipping, divide dough into 4 equal pieces (each about 9–10 oz / 250–280 g). Roll each piece into a long rope roughly 24–30 inches (60–75 cm) long. Create a thicker central knot: fold rope in half and twist the two halves together 2–3 times, then form into a large pretzel shape with a pronounced central twist or knot so it holds a substantial center for breaking and dipping. Tuck ends under to create a finished, substantial-looking pretzel.

Baking soda bath

Using a slotted spatula or large spider skimmer, carefully lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, turning once so both sides get coated. Remove and place on prepared baking sheet, spacing 2–3 inches apart. Repeat with remaining pieces.

Egg wash & salt

Brush each pretzel lightly with the beaten egg wash (egg + 1 tbsp water), making sure to get into the crevices of the twist. Sprinkle coarse pretzel salt evenly over tops to taste.

Bake

Bake in preheated oven on the middle rack for 12–16 minutes, until deep golden brown. Rotate pans halfway through if using two sheets to ensure even browning. For extra color, bake at the higher end of time but watch closely to avoid burning the underside.

Brush and cool

If desired, brush baked pretzels with melted butter immediately after removing from oven for shine and extra flavor. Transfer to a wire rack to cool slightly — about 5–10 minutes — so they remain warm for dipping but are not scalding.

Serve

Serve each large 'Twisted Tackle Pretzel' warm alongside the mustard dip or your favorite cheese or beer cheeses for dunking. Break into pieces at the thick central twist to reveal the soft interior.

Mix dip

In a small bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, salt, and black pepper until smooth. Taste and adjust sweetness or acidity as desired.

Chill and serve

Refrigerate dip for at least 15 minutes to let flavors meld, or serve immediately at room temperature alongside warm pretzels.