Giant Pretzel Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 6 cups bread flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 2 tsp fine sea salt. Whisk briefly to distribute ingredients.

Add wet ingredients

With the mixer running on low, pour in 2 1/2 cups warm water (about 105–115°F / 40–46°C) and 4 tbsp melted butter. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl with 1 tsp vegetable oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Shape giant pretzel

Preheat oven to 450°F (230°C) and line a large rimmed baking sheet with parchment. Punch down the risen dough and transfer to a lightly floured surface. Shape into a single large rope approximately 40–48 inches (100–120 cm) long by rolling and stretching the dough with your hands. Make a U shape with the rope, cross the ends twice and fold them down to the base of the U to form a classic pretzel shape. Alternatively, shape into a single large circular twist or knot to fit your sheet. Transfer the shaped pretzel to the prepared baking sheet.

Egg wash

Whisk 1 egg with 1 tbsp water to make an egg wash. Set aside.

Salt topping

Have 2 tbsp coarse kosher salt ready to sprinkle after the baking soda bath and egg wash.

Bring 10 cups water and 3/4 cup baking soda to a rolling simmer in a wide, deep pot. Reduce heat to maintain a gentle simmer (not a vigorous boil) so the pretzel won't agitate apart.

Carefully lower the shaped pretzel into the simmering baking soda bath using a large spatula or slotted spoon. Simmer 30 seconds on the first side, then flip and simmer 30 seconds on the second side. Use caution—the baking soda solution will foam somewhat.

Remove the pretzel from the bath, allow excess liquid to drip back into the pot, then transfer back to the parchment-lined baking sheet.

Brush the entire surface with the egg wash and immediately sprinkle with coarse kosher salt.

Bake in the preheated 450°F (230°C) oven for 12–18 minutes, depending on thickness and oven, until the crust is deep golden brown and the internal temperature at the thickest point registers about 200–205°F (93–96°C). Rotate the pan halfway through baking for even color.

If the pretzel browns too quickly, tent loosely with foil and continue baking until done. Once baked, transfer to a wire rack to cool 10–15 minutes before serving (the interior will set while resting).

Make roux

While pretzel is baking or during the last 10 minutes of baking, melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and smells slightly nutty (do not brown).

Add milk

Gradually whisk in 1 cup whole milk, smoothing any lumps. Bring the mixture to a gentle simmer while whisking, and cook 2–3 minutes until it thickens to a smooth sauce that coats the back of a spoon.

Add cheeses and seasonings

Reduce heat to low. Add 2 cups shredded sharp cheddar and 2 oz softened cream cheese in small handfuls, stirring until fully melted and smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp paprika, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning if needed. Keep the dip warm on the lowest heat setting or transfer to a small warmed serving bowl.

Place the giant pretzel on a cutting board or large platter. Sprinkle chopped fresh parsley over the cheese dip if desired.

Serve the pretzel warm, torn into pieces, with the warm cheese dip and 1/4 cup Dijon mustard on the side for a tangy option. Recommend guests dip pieces of pretzel into the cheese and mustard as desired.