The Big Helga Recipe

Activate yeast and combine

In the bowl of a stand mixer or a large mixing bowl, combine warm water (about 105–115°F) with sugar and sprinkle instant yeast over the top. Let sit 5–7 minutes until foamy. Add melted butter, salt, and 3 cups of the flour and mix to combine.

Knead the dough

With the paddle attachment or by hand, gradually add remaining flour until a shaggy dough forms. Switch to a dough hook if using a mixer and knead on medium speed 5–7 minutes until a smooth, elastic dough that is slightly tacky but not sticky forms. If too sticky, add up to 1/4 cup more flour total.

First rise

Lightly oil a large bowl with vegetable oil, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper and set aside.

In a large, shallow pot, bring 8 cups of water to a simmer and carefully stir in 6 tablespoons baking soda (it will foam). Keep at a gentle simmer — not a rolling boil — for the soda bath.

Turn risen dough out onto a lightly floured surface and divide into 4 equal pieces for one giant pretzel (or 8 for smaller halves). Roll each piece into a long rope about 24–36 inches long, depending on desired size, tapering the ends slightly. Form a traditional pretzel shape by making a U, crossing ends twice, then folding the ends down and pressing to the bottom of the U to secure, forming a large looped pretzel.

Working one at a time, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, pressing submerged dough lightly with a slotted spatula so the surface gets coated. Remove with the spatula and place on prepared baking sheet seam-side down. Repeat with remaining pretzels.

Brush each pretzel lightly with melted butter and sprinkle with coarse sea salt. For a darker, more traditional pretzel crust, you may skip the butter before baking and instead brush after baking.

Bake in the preheated 425°F oven for 18–25 minutes for a large pretzel (12–15 minutes for smaller halves), rotating pans halfway through, until deep golden brown and crisp on the outside.

Remove from oven and immediately brush with remaining melted butter. Let rest 5 minutes before serving to cool slightly and set the crust.

Make roux

While the pretzel is in its final rise or while the pans are in the oven, melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 2 tablespoons flour and whisk continuously for 1–2 minutes to cook the flour without browning (this creates a blond roux).

Add beer and milk

Slowly whisk in 1 cup Fat Tire ale, followed by 1 cup whole milk. Continue whisking until the mixture is smooth and starts to thicken, 3–5 minutes. Keep heat at medium-low to avoid boiling off the beer quickly.

Finish cheese sauce

Reduce heat to low. Gradually stir in the grated sharp cheddar and smoked gouda a handful at a time, stirring until completely melted and smooth before adding more. Stir in Dijon mustard, Worcestershire sauce, hot sauce, kosher salt, and black pepper. Taste and adjust seasoning — add up to 1/4 teaspoon more salt or a few drops more hot sauce if desired.

If the sauce is too thick, thin with up to 2 tablespoons additional milk or a splash of beer. Keep the cheese sauce warm over the lowest heat or transfer to a small slow cooker on warm for serving.

Place the giant pretzel on a cutting board. Cut into wedges or serve whole. Serve immediately with a bowl of warm Fat Tire beer cheese for dipping. Provide extra coarse salt and softened butter on the side if desired.