Pretzel Recipe

In a small bowl, combine warm water (about 105–115°F), sugar and yeast. Stir gently and let sit 5–7 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start with fresh yeast.

In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, combine flour and kosher salt. Add the foamy yeast mixture and melted butter.

Mix on low speed until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth, elastic and slightly tacky. If kneading by hand, turn onto a floured surface and knead 8–10 minutes.

Lightly oil a large bowl with the vegetable oil, place the dough inside, turn once to coat, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–75 minutes.

After rising, punch the dough down and turn onto a lightly floured surface. Divide the dough into 4 equal pieces for jumbo pretzels (adjust to make more). Roll each piece into a long rope about 20–24 inches long, tapering slightly at the ends, then shape into a traditional pretzel: form a U, cross the ends twice and fold them down to the curve, pressing gently to seal.

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil the parchment.

In a large, shallow pot, bring 8 cups water to a simmer (not a rolling boil). Carefully stir in 3/4 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer.

Working 1–2 pretzels at a time, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds using a slotted spatula or skimmer. Flip once so both sides get coated. Remove and allow excess water to drain back into the pot.

Place the boiled pretzels on the prepared baking sheets leaving space between them. Brush the tops with 1–2 tablespoons melted butter (from the 3 tbsp reserved) and immediately sprinkle with coarse pretzel salt (about 1/2 tablespoon per pretzel) or flaky sea salt.

Bake in the preheated oven 12–16 minutes, rotating the pans halfway, until deep golden brown. Baking time will vary with oven and pretzel size—look for rich mahogany color on the surface.

Remove from oven and immediately brush lightly with remaining melted butter. Let cool 5 minutes on the baking sheet before transferring to a rack. Serve warm with beer cheese and spicy brown mustard.

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously to form a roux, cooking 1–2 minutes until bubbly but not browned.

Gradually whisk in 1 cup beer, then 1/2 cup whole milk. Continue whisking until smooth and beginning to thicken, 3–4 minutes. Reduce heat to low.

Stir in 2 ounces softened cream cheese until melted and smooth. Gradually add the grated sharp cheddar, a handful at a time, stirring between additions until fully incorporated and sauce is smooth.

Season with 1 teaspoon Dijon, 1/2 teaspoon Worcestershire, 1/4 teaspoon hot sauce, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust seasoning—add more hot sauce or Worcestershire for depth.

Keep the beer cheese warm over very low heat, stirring occasionally. If it becomes too thick, thin with a tablespoon or two of beer or milk to reach desired dipping consistency. Transfer to a warmed serving bowl.

In a small bowl, combine 1/2 cup coarse brown mustard, 1 teaspoon honey and 1/2 teaspoon apple cider vinegar. Stir until smooth.

Taste and add 1/8 teaspoon crushed red pepper flakes if you want additional heat. Adjust honey or vinegar to balance sweetness and tang. Transfer to a small serving dish.