Pretzel Combo Recipe

Activate and mix dough

In a large bowl or stand-mixer bowl, combine warm water, sugar and instant yeast. Stir and let sit 3–5 minutes until foamy. Add melted butter, salt and about 3 cups of flour. If using a stand mixer, attach dough hook and mix on low until combined. Add remaining flour 0.5 cup at a time until dough pulls away from the bowl and is slightly tacky but not sticky (about 4.5 cups total).

Knead

Knead dough 6–8 minutes by hand on a lightly floured surface or 4–5 minutes in mixer on medium until smooth and elastic.

First rise

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

Portion and shape

Preheat oven to 450°F (230°C). Line two baking sheets with parchment and lightly oil. Turn risen dough onto a lightly floured surface and divide into 8 equal pieces (about 5–6 oz each). Roll each piece into a 20–24 inch rope, then twist into a pretzel shape (form U, cross ends twice and fold down to base). Place shaped pretzels on prepared sheets, spacing 2 inches apart.

Prepare bath

In a wide, shallow saucepan, bring 9 cups water to a gentle simmer. Carefully add 3/4 cup baking soda (it will fizz). Reduce heat to maintain a gentle simmer—do not boil vigorously.

Dip pretzels

Working 2–3 at a time, gently lower each shaped pretzel into the baking soda bath for 20–30 seconds, flipping once so both sides are coated. Use a slotted spatula to lift pretzels, letting excess liquid drip back into the pot, and return them to the lined baking sheet.

Salt and bake

Sprinkle each pretzel with coarse kosher salt. Bake in preheated 450°F (230°C) oven for 10–12 minutes, until deep golden brown. Rotate sheets halfway through for even coloring. Remove to wire racks to cool slightly before serving.

Make roux

While pretzels bake, melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 2 tablespoons flour and whisk continuously 1–2 minutes until mixture is bubbling and pale golden (cooked flour taste).

Finish sauce

Gradually whisk in 1 cup whole milk, smoothing any lumps. Bring to a gentle simmer until thickened, about 2–3 minutes. Reduce heat to low and whisk in 1 1/2 cups shredded sharp cheddar a handful at a time until melted and smooth. Stir in 1/2 teaspoon Dijon, 1/4 teaspoon Worcestershire, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Keep warm over the lowest heat, stirring occasionally. If too thick, thin with up to 2 tablespoons milk.

For a beer-forward dip, warm 1/2 cup lager or pale ale in a small saucepan over low heat (do not boil). Add 2 ounces softened cream cheese and whisk until smooth. Reduce heat and stir in 1 cup shredded cheddar until melted. Season with 1/4 teaspoon hot sauce (optional) and 1/8 teaspoon salt. Keep warm or transfer to a small serving bowl.

Whisk together 1/4 cup Dijon mustard, 1 tablespoon honey, 1 tablespoon mayonnaise and 1/2 teaspoon apple cider vinegar in a small bowl. Taste and adjust sweetness or salt; refrigerate until ready to serve.

Arrange warm pretzels on a platter with bowls of cheddar cheese sauce, beer cheese (if using) and mustard dip. For best texture, serve pretzels within 30 minutes of baking. Leftover pretzels can be reheated at 300°F (150°C) for 8–10 minutes to refresh.