Turnbuckle Soft Pretzels Recipe

Make the dough

In a large mixing bowl or stand mixer, combine warm water, sugar and instant yeast. Let sit 5 minutes until foamy. Add melted butter, salt and about 3 cups of flour. Mix (use dough hook or wooden spoon) until combined; add remaining flour 1/4 cup at a time until dough is soft, slightly tacky but not sticky (about 4 to 4 1/2 cups total).

Knead and first rise

Knead dough on lightly floured surface or in mixer for 5–7 minutes until smooth and elastic. Form into a ball, lightly oil the bowl, place dough back in bowl, cover with plastic wrap or towel and let rise in a warm spot until doubled, about 60 minutes.

Shape pretzels

Preheat oven to 450°F (230°C). Line two baking sheets with parchment. Punch down dough and divide into 8 equal pieces (for large soft pretzels) or 12 for smaller. Roll each piece into a long rope about 20–24 inches (for 8 pretzels) and shape into a classic pretzel: form a U, cross ends twice, fold down and press to seal. Place shaped pretzels on prepared sheets, leaving room to expand.

Baking soda bath

Bring 8 cups water and 1/2 cup baking soda to a rolling boil in a wide saucepan. Carefully add pretzels, one or two at a time, and boil 30 seconds per side (about 1 minute total), using a slotted spatula. Remove and place back on parchment. Repeat with remaining pretzels.

Egg wash and bake

Brush each pretzel with the egg wash (beat 1 egg with 1 tbsp water). Sprinkle coarse sea salt evenly. Bake in the preheated oven 10–12 minutes, rotating pans halfway, until deep golden brown. Remove to wire rack to cool slightly before serving.

Make a roux

In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1–2 minutes until golden and bubbling but not browned, stirring constantly to remove raw flour taste.

Add liquids

Slowly whisk in 3/4 cup beer until smooth, then whisk in 1/2 cup whole milk. Continue to cook and whisk until mixture thickens and begins to simmer, about 3–4 minutes.

Add cheese and season

Lower heat to low. Gradually whisk in shredded sharp cheddar and grated white cheddar/parmesan a handful at a time until fully melted and smooth. Stir in Dijon, Worcestershire, hot sauce (if using), salt and pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally. If too thick, thin with a splash of beer or milk to reach desired dipping consistency.

Combine and adjust

In a small bowl, whisk together 1/2 cup Dijon mustard, 1/4 cup honey and 1/4 cup mayonnaise until smooth. Add 1 tsp apple cider vinegar, 1/4 tsp kosher salt and a pinch of black pepper. Taste and adjust sweetness or acidity by adding more honey or a dash more vinegar as desired.

Chill

Cover and refrigerate at least 30 minutes to let flavors meld. Bring to room temperature before serving alongside warm pretzels.