Giant Pretzel Recipe

Activate yeast

Combine warm water (about 105–115°F) with sugar in a small bowl. Sprinkle yeast over the surface, stir gently, and let sit 5–10 minutes until foamy.

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 4.5 cups all-purpose flour and 1.5 tsp kosher salt.

Pour the foamy yeast mixture and 2 tbsp melted butter into the flour. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add a tablespoon of water or flour if necessary to reach the right consistency.

Lightly oil a clean bowl with 1 tbsp vegetable oil, place the dough inside, turn to coat, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Preheat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.

Bring 8 cups water and 3/4 cup baking soda to a simmer in a wide, shallow pot. Keep at a gentle simmer — do not boil vigorously.

Turn the risen dough out onto a lightly floured surface. Gently deflate. Form the dough into one large disk about 12–14 inches across and about 1–1.5 inches thick by stretching and folding, or roll into a thick rope and shape into a large pretzel as desired.

Using a slotted spatula or large slotted spoon, carefully lower the shaped dough into the simmering baking-soda bath. Poach 30–45 seconds on each side (total 60–90 seconds), then remove and let excess water drip back into the pot.

Place the parboiled dough onto the prepared sheet. Brush evenly with the beaten egg wash. Sprinkle coarse sea salt (2 tsp) over the top.

Bake in the preheated oven for 18–25 minutes, rotating the pan halfway, until the pretzel is deep golden brown and sounds hollow when tapped. Remove and cool slightly on a rack (5–10 minutes) before serving.

While the pretzel rises or bakes, make the stout beer cheese sauce. In a medium saucepan over medium heat, melt 2 tbsp unsalted butter.

Whisk in 2 tbsp flour and cook, whisking constantly, 1–2 minutes to form a blond roux without browning.

Gradually whisk in 3/4 cup stout beer and 1 cup whole milk, blending until smooth. Bring to a gentle simmer and cook 2–3 minutes until the mixture thickens slightly.

Reduce heat to low. Remove the pan from direct heat and stir in 1.5 cups shredded sharp cheddar and 1/2 cup shredded aged white cheddar or gruyere, a handful at a time, stirring until melted and smooth.

Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 2 dashes hot sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning or consistency: if too thick, warm with a splash of milk; if too thin, return to low heat and whisk until slightly thicker.

Keep the sauce warm over the lowest heat or in a small insulated container until serving. Stir occasionally to prevent skin forming.

Serve the giant pretzel warm with the stout beer cheese sauce on the side for dipping. Tear or slice pieces from the pretzel and dip into the cheese sauce.