Pretzel Recipe

Activate yeast and mix

In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 5 minutes until foamy. Add melted butter, salt, and 2 cups of the flour; mix until combined.

Knead

Add remaining flour 1/2 cup at a time and knead by hand 8–10 minutes (or 5–6 minutes with a dough hook) until the dough is smooth, slightly tacky but not sticky. Adjust with up to 2–4 tbsp more flour if needed.

First rise

Lightly oil a clean bowl with vegetable oil, place dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Preheat and prepare bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. In a wide saucepan, bring 8 cups water and 3/4 cup baking soda to a simmer (not a rolling boil). Use caution when adding baking soda to hot water; it will foam.

Portion and roll

Turn risen dough onto a lightly floured surface and divide into 8 equal portions (for large pretzels) or 12 for smaller ones. Roll each portion into a 20–24 inch (50–60 cm) rope, tapering the ends slightly. Form each rope into a classic pretzel shape (U, cross ends, fold down to form the loops).

Bake in soda bath

Working 2–3 at a time, carefully lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides are coated. Remove with a slotted spatula and place on prepared baking sheet, spacing them 2 inches apart.

Egg wash and salt

Whisk the egg with 1 tsp cold water to make an egg wash. Brush each pretzel lightly with egg wash and sprinkle with coarse kosher salt to taste (about 1/4–1/2 tbsp per pretzel).

Bake

Bake pretzels on the middle rack for 12–15 minutes, until deep golden brown. Rotate pans halfway through for even color. Remove from oven and transfer to a wire rack to cool 5 minutes before serving.

Make roux

In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constantly for 1–2 minutes to form a blonde roux without browning.

Add beer and milk

Slowly whisk in the beer until smooth, then whisk in the milk. Bring mixture to a gentle simmer, whisking, until it thickens slightly, about 2–3 minutes.

Add cheeses and seasonings

Reduce heat to low. Add the shredded sharp cheddar a handful at a time, stirring until melted and smooth. Stir in the cream cheese until fully incorporated. Add Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Taste and adjust seasoning or add an extra tablespoon of beer if sauce is too thick.

Keep warm

Keep the sauce warm over very low heat or transfer to a small insulated serving pot. Stir occasionally; if it thickens too much, whisk in up to 1–2 tbsp milk or beer to reach dipping consistency.

Arrange warm pretzels on a board or plate with the beer cheese sauce in a small bowl for dipping. Serve immediately so pretzels are warm and the cheese sauce is smooth and dip-friendly.