Colossal Pretzel Recipe

Activate yeast and mix dough

In a large mixing bowl or the bowl of a stand mixer, combine warm water (105–115°F), sugar and yeast. Stir and let sit 5 minutes until foamy. Add melted butter, 4 cups of the flour and the kosher salt. Using a dough hook or wooden spoon, mix until combined. Gradually add remaining 2 cups flour until a soft, slightly tacky dough forms.

Knead dough

Knead on medium speed 5–7 minutes (or by hand on a lightly floured surface 8–10 minutes) until dough is smooth, elastic, and pulls away from the bowl. Shape into a ball and lightly oil the inside of a clean bowl with 1 tbsp vegetable oil. Place dough in bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60 minutes.

Preheat oven and prepare bath

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside. In a large, shallow pot, combine 8 cups water and 3/4 cup baking soda. Bring to a gentle boil, then reduce to a simmer so it stays hot but not violently boiling (this prevents splashing when adding dough).

Shape the colossal pretzel

Turn the risen dough onto a lightly floured surface and punch down. For a single colossal pretzel divide dough into 1 piece (entire dough). Roll the dough into a long rope about 4–5 feet long (it will be thick) — rotate and roll evenly to maintain thickness. Form into a traditional pretzel shape or a large knot/coil to fit a large baking sheet, leaving a 1–2 inch border around edges. If your oven/baking sheet is smaller, divide into 2 large pretzels and adjust bake time accordingly.

Bathe in baking soda

Using a slotted spatula or large slotted spoon, gently lower the shaped dough into the hot baking soda bath for 30 seconds on each side (total 60 seconds), pressing slightly so surface gets coated but not deflated. Remove and let excess liquid drain back into pot. Transfer the pretzel to the prepared parchment-lined baking sheet using the slotted tool. Repeat if you made multiple pretzels.

Top and bake

Brush the top of the pretzel lightly with melted butter (reserve remaining butter for after baking) and sprinkle evenly with coarse pretzel salt. Place in the preheated oven and bake 20–28 minutes for one large pretzel (or 15–20 minutes for two smaller ones), until deep golden brown and hollow-sounding when tapped. If parts brown too quickly, tent loosely with foil during the last 5–10 minutes.

Finish

Remove from oven and immediately brush again with remaining melted butter for sheen and flavor. Transfer to a cooling rack and let rest 10 minutes before serving. Slice into wedges for dipping.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constantly for 1–2 minutes until mixture bubbles and smells slightly nutty (do not brown).

Add milk and cheeses

Slowly whisk in 1 1/2 cups whole milk until smooth. Continue to cook, stirring frequently, until mixture thickens slightly, 3–5 minutes. Reduce heat to low and whisk in 4 oz softened cream cheese until fully combined and smooth. Gradually stir in shredded Monterey Jack (6 oz) and shredded white cheddar (4 oz) until melted and smooth.

Season and finish

Season with 1/2 tsp salt, 1/4 tsp white pepper and 1/8 tsp ground cumin (optional). If desired, whisk in 1/2 tsp lime juice to brighten flavors. Keep warm over very low heat, stirring occasionally; if too thick, thin with up to 2 tbsp more milk. Transfer to a serving bowl and cover to keep warm until service.

Combine ingredients

In a small bowl whisk together 1/2 cup Dijon mustard, 1/4 cup honey, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/8 tsp ground black pepper until smooth and emulsified. Taste and adjust honey for sweetness or mustard for bite.

Chill briefly

Refrigerate the honey mustard for at least 15 minutes to let flavors meld. Bring to room temperature before serving if chilled long-term.