Giant Pretzel Vg Recipe

Activate dough and mix

In the bowl of a stand mixer (or a large mixing bowl), combine warm water (about 105–115°F), granulated sugar, and instant yeast. Let rest for 3–5 minutes until foamy. Add melted butter and 2 cups of the flour and mix on low with the dough hook until incorporated.

Add remaining flour and sea salt. Continue mixing 4–6 minutes on medium-low until a smooth, slightly tacky dough forms. Dough should clear the sides of the bowl but still be pliable. Add a tablespoon of water or flour if needed to adjust consistency.

Turn dough onto a lightly floured surface and knead by hand 1–2 minutes to form a smooth ball if you don't use a mixer.

Lightly oil a clean bowl with vegetable oil or nonstick spray. Place the dough ball seam-side down, cover loosely with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60 minutes.

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat and set aside.

Once dough has doubled, turn it out onto a lightly floured surface and gently deflate. For a single giant pretzel, shape the entire dough into a long rope approximately 36–48 inches long, rolling with the palms of your hands to an even thickness (about 1.25–1.5 inches thick). Leave the ends slightly tapered.

Form the classic pretzel shape: make a U with the rope, cross the ends twice, and fold them down to attach to the curved base, pressing gently to seal. For a large, rustic knot, you can also form a single large loop and press the ends into the underside.

In a large, shallow pot bring 8 cups of water to a gentle simmer and carefully stir in 3/4 cup baking soda (the mixture will foam slightly). Reduce heat so the water is barely simmering — not a rolling boil.

Carefully transfer the shaped pretzel to the simmering baking soda bath using a slotted spatula or perforated pizza peel. Boil 30 seconds on the first side, then carefully flip and boil 30 seconds on the second side. For a thicker crust, boil up to 45 seconds per side but avoid over-softening the dough.

Remove the pretzel from the bath and let excess water drip back into the pot. Transfer to the prepared baking sheet. Brush the entire surface with the beaten egg wash and sprinkle evenly with coarse sea salt.

Bake in the preheated oven for 18–25 minutes until deep golden brown and a rich crust forms. Rotate once halfway through for even color. Baking time depends on oven and dough thickness — a larger pretzel may need up to 30 minutes.

Remove from oven and allow to cool on the sheet for 10 minutes before transferring to a cutting board. Cooling slightly ensures the interior sets but still stays tender.

While pretzel bakes, make the stout beer cheese sauce. In a medium saucepan over medium heat, melt the butter until foaming but not browned.

Whisk in the flour and cook, whisking constantly, for 1–2 minutes to make a blond roux — this removes the raw flour taste.

Slowly whisk in the stout beer until smooth, then add the milk and continue whisking until the mixture is smooth and starts to thicken, about 2–3 minutes.

Reduce heat to low. Add the cream cheese and stir until fully incorporated. Gradually add the shredded cheddar a handful at a time, stirring after each addition until melted and fully combined. Do not overheat or the cheese may become grainy.

Stir in Dijon mustard, Worcestershire sauce, kosher salt, black pepper, and smoked paprika (if using). Taste and adjust seasoning. If sauce is too thick, thin with 1–2 tablespoons milk or a splash of stout until desired consistency is reached.

Keep the sauce warm over the lowest heat or transfer to a small slow cooker or insulated bowl for serving alongside the pretzel.