Giant Soft Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook, add 4 cups of the flour and the salt. With the mixer on low, pour in the yeast mixture and melted butter. Mix until incorporated about 2 minutes, then add remaining flour 1/2 cup at a time as needed to form a slightly sticky but smooth dough (total flour ~6 cups).

Knead with the mixer (or by hand on a floured surface) for 6–8 minutes until dough is smooth, elastic, and springs back when poked.

Lightly oil a large bowl with the vegetable oil, place the dough in the bowl, turn once to coat, cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Punch down the dough gently and transfer to a lightly floured surface. Shape into one large ball and cover briefly while preparing the baking sheet and alkaline bath, about 10 minutes.

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper and lightly oil the paper or pan.

In a large wide pot, bring 10 cups of water to a simmer. Carefully add 10 tablespoons of baking soda (it will bubble). Reduce heat so water is at a low simmer—do not boil vigorously.

Working quickly: on a lightly floured surface, roll the rested dough into a long rope about 36–48 inches long for a giant pretzel. Form the classic pretzel shape and place it on a parchment-lined baking sheet. If making slightly smaller for handling, shape accordingly but keep proportions.

Using a slotted spatula or large slotted spoon, gently lower the shaped pretzel into the simmering baking soda bath for 30 seconds, pressing the surface to submerge. Flip and bath the other side 15–30 seconds. Remove and drain on a rack briefly, then transfer back to the parchment-lined sheet.

Brush the entire pretzel with the melted butter (reserve a little for brushing after bake). Sprinkle coarse kosher salt evenly over the pretzel.

Bake in the preheated 450°F oven for 12–18 minutes until deep golden brown. Baking time depends on thickness—watch for a rich mahogany color. Rotate sheet once halfway for even color.

Remove from oven and brush with remaining melted butter. Let rest on a cutting board or rack for 5 minutes before serving (giant pretzel will be hot inside).

In a small bowl, whisk together Dijon mustard, whole grain mustard, brown sugar, honey, apple cider vinegar, salt and black pepper until smooth and the sugar dissolves. Taste and adjust sweetness or acidity. Chill or serve at room temperature alongside the warm pretzel.

Combine diced tomatoes, white onion, cilantro, lime juice, salt and minced jalapeño in a small bowl. Stir and allow flavors to meld 10–15 minutes while you prepare the queso. Drain any excess liquid before using in cheese to avoid thinning.

In a small saucepan over medium low heat, melt 1 tablespoon butter. Sprinkle in 1 teaspoon flour and whisk to make a roux, cooking 30–45 seconds without browning.

Slowly whisk in ¾ cup half-and-half and bring to a gentle simmer, stirring until slightly thickened, about 1–2 minutes.

Reduce heat to low and add shredded cheese in small handfuls, stirring until each addition melts and the sauce is smooth. If too thick, add up to 1–2 tablespoons more half-and-half.

Stir in drained diced green chiles. Fold in 3–4 tablespoons of the prepared pico de gallo (reserve extra pico for topping). Taste and season with a pinch of salt if needed.

Keep queso warm in a small warming dish or over the lowest heat until serving. Spoon additional fresh pico de gallo on top just before presenting.