Giant Pretzel Recipe
A giant Bavarian pretzel, house made beer cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pretzel Dough
Baking Bath & Finish
House Beer Cheese
Method
Pretzel Dough
- 1
Activate yeast & mix
In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine warm water (3.5 cups), sugar (2 tbs) and instant yeast (2 tbs). Let sit 3–5 minutes until foamy. Add melted butter (3 tbs), 4 cups of the flour and kosher salt (2 tsp). Mix on low until incorporated.
- 2
Knead
Add remaining flour, 1 cup at a time, mixing until a cohesive dough forms. Knead with the dough hook or by hand on a lightly floured surface for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should pull away from the bowl and pass the windowpane test when ready.
- 3
First rise
Lightly oil a large bowl with 1 tbs vegetable oil. Place dough in the bowl, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until roughly doubled in size, about 60–75 minutes.
- 4
Shape giant pretzel
Preheat oven to 450°F (230°C) and line a large baking sheet with parchment paper. Gently deflate the dough and transfer to a lightly floured surface. Shape into a long rope by rolling the dough with both hands until roughly 36–48 inches long (for a very large single pretzel) — adjust length to fit your baking sheet. Form into a pretzel shape by forming a U, crossing the ends twice, and folding the ends to the base, pressing lightly to adhere.
Baking Bath & Finish
- 5
Prepare baking bath
In a large, deep pot, bring 10 cups of water to a low simmer (do not boil vigorously). Carefully add 1 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer.
- 6
Dip pretzel
Using a slotted spatula or large spoons, carefully lower the shaped pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides soak. Remove and let excess water drain back into the pot.
- 7
Apply egg wash & salt
Transfer the pretzel to the prepared baking sheet. Brush lightly with egg wash (1 egg beaten with 1 tbs water). Sprinkle coarse sea salt or pretzel salt evenly (about 2 tbs).
- 8
Bake
Bake in the preheated 450°F (230°C) oven for 18–25 minutes, rotating the pan halfway through, until the pretzel is deep golden brown. Baking time will vary with thickness; aim for a rich mahogany color on the exterior.
- 9
Cool
Remove from oven and transfer to a cooling rack. Let rest 5–10 minutes before serving so interior finishes cooking and cheese dip won't be scalded on contact.
House Beer Cheese
- 10
Make roux
While the pretzel bakes or during its final rise, melt 3 tbs unsalted butter in a medium saucepan over medium heat. Whisk in 3 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes to form a blond roux—do not let it brown.
- 11
Add beer & milk
Slowly whisk in 1 cup beer until smooth, then whisk in 1/2 cup whole milk. Bring the mixture to a gentle simmer, whisking frequently, until slightly thickened, about 2–3 minutes.
- 12
Incorporate cheese & season
Reduce heat to low. Gradually add the grated cheeses (2 cups sharp cheddar + 1 cup Gruyère), a handful at a time, stirring until fully melted and smooth before adding more. Stir in Dijon mustard (1 tsp), Worcestershire sauce (1/2 tsp), cayenne (1/8 tsp), kosher salt (1/2 tsp) and black pepper (1/4 tsp). Taste and adjust seasoning. If too thick, whisk in up to 1–2 tbs additional beer or milk to reach a dippable consistency.
- 13
Finish & garnish
Keep the sauce warm over the lowest heat or transfer to a small fondue pot or warm serving bowl. Sprinkle with sliced chives (1 tbs) if using. Serve immediately alongside the giant pretzel.
