Bavarian Pretzel Braid Recipe

Activate yeast and mix

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–8 minutes until foamy. In a large bowl (or stand mixer bowl), combine 3 cups of the flour and the fine sea salt. Add the foamy yeast mixture and melted butter. Mix until incorporated.

Knead

If using a stand mixer with dough hook, knead on medium 4–5 minutes, adding remaining flour 1/2 cup at a time until a smooth, slightly tacky dough forms (you may not need all the flour). If kneading by hand, turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First rise

Lightly oil a large bowl with the vegetable oil. Place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Divide and shape

Punch down the dough and turn it out onto a lightly floured surface. Divide into 3 equal pieces (for a 3-strand braid) — each piece should be roughly 8–10 ounces. Roll each piece into a approximately 20–24 inch rope, tapering the ends slightly. Pinch the tops together to secure and form a tight 3-strand braid. Pinch and tuck the ends under to finish. Place the braid on a parchment-lined baking sheet.

Preheat oven and prepare bath

Preheat the oven to 425°F (220°C). In a wide, shallow saucepan, bring 8 cups water and the 3/4 cup baking soda to a boil, then reduce to a gentle simmer. (Use caution: baking soda causes water to foam.)

Bathe the braid

Using a slotted spatula or large slotted spoon, carefully lower the braid into the simmering baking soda bath for 20–30 seconds, turning once to coat both sides. Remove and let excess water drain back into the pot. Return to the parchment-lined sheet.

Egg wash and salt

Brush the braid evenly with the beaten egg (mixed with 1 tbs water). Sprinkle coarse pretzel salt evenly over the top.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until deep golden brown. If bottom is browning too quickly, place on a lower rack or reduce oven to 400°F for the last 5–8 minutes. Remove from oven and cool on a wire rack for 10 minutes before serving.

Make roux

While the braid is rising or baking, melt 2 tbs butter in a medium saucepan over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes until bubbling and slightly nutty but not browned.

Add liquids

Slowly whisk in 1 cup Dog Lake Pale Ale until smooth, then whisk in 1 cup whole milk. Bring to a gentle simmer, whisking constantly until sauce thickens, 3–5 minutes.

Add cheeses and season

Lower heat to low and stir in the grated sharp cheddar and Gruyère a handful at a time, stirring until melted and smooth. If using, add 2 tbs cream cheese for extra silkiness. Stir in Dijon mustard, Worcestershire, salt and pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally. If sauce gets too thick, whisk in up to 2 tbs additional beer or milk to reach desired consistency.

In a small bowl, whisk together 1/2 cup apricot preserves, 2 tbs whole grain mustard, 1 tbs honey and 1 tsp apple cider vinegar until smooth. Season with 1/4 tsp sea salt and a pinch of black pepper. Taste and adjust honey or vinegar to balance sweetness and tang. Transfer to a serving bowl and refrigerate until ready to serve; bring to room temperature before serving if chilled.

In a small bowl combine 3/4 cup prepared whole grain mustard (or a coarse-ground mustard mix), 1/4 cup Dog Lake Pale Ale, 1 tsp apple cider vinegar, 1 tsp honey and 1/2 tsp salt. Stir to combine. For a slightly softer mustard, let sit covered at room temperature for 2–4 hours to meld flavors; for a more pungent older-style mustard, refrigerate and use after 24 hours. Stir again before serving.

Place the warm Bavarian Pretzel Braid on a large board. Serve with bowls of warmed Beer Cheese Sauce, Apricot-Honey Mustard and Dog Lake Pale Ale Whole Grain Mustard alongside. Tear or slice the braid into generous pieces and dip.