Hot Salted Bavarian Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (about 110°F / 43°C) with the granulated sugar and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy and aromatic.

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine 4.5 cups all-purpose flour and 2 tsp fine sea salt. Mix briefly to distribute the salt.

Add the foamy yeast mixture and 2 tbsp melted butter to the flour. Mix on low speed until combined, then increase to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60 minutes.

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (for large pretzels) or 12 pieces (for smaller). Roll each piece into a 20–24 inch rope for large pretzels (or 14–16 inch for smaller), tapering the ends slightly.

Form each rope into a classic pretzel shape: make a U, cross the ends twice, then fold the crossed ends down onto the bottom curve and press to adhere. Transfer shaped pretzels to the prepared baking sheets, spacing about 2–3 inches apart. Cover loosely with a damp towel and rest 15 minutes while you prepare the baking soda bath.

In a wide, shallow pot, bring 10 cups water and 3/4 cup baking soda to a rolling simmer. Use caution: when baking soda is added the water can foam; heat gently until dissolved before raising to a simmer.

Working two or three pretzels at a time, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides soak. Use a slotted spatula to lift the pretzel, letting excess bath drip back into the pot, then return pretzel to the lined baking sheet. Repeat until all pretzels are done.

In a small bowl, whisk together the egg and 1 tsp cold water to make an egg wash. Brush the top of each pretzel lightly with the egg wash, then sprinkle evenly with coarse pretzel salt (about 1/4 tbsp per pretzel if making 8).

Bake in the preheated 450°F (230°C) oven for 12–15 minutes for large pretzels (9–11 minutes for smaller), until deep golden brown. Rotate pans once halfway through for even color.

Remove pretzels from the oven and immediately brush with 2 tbsp melted butter for a glossy, soft crust. Transfer to a cooling rack and let rest 5 minutes before serving.

In a small bowl, whisk together 1/2 cup Dijon mustard, 1/4 cup yellow mustard, 1 tbsp honey, 1 tsp apple cider vinegar, 1/2 tsp smoked paprika, and 1/4 tsp black pepper until smooth. Add up to 1 tsp water, a little at a time, to reach desired dipping consistency.

Taste and adjust: add more honey for sweetness, vinegar for brightness, or paprika for smokiness. Transfer to a small serving bowl alongside warm pretzels.

In a small saucepan over medium heat, pour 1/2 cup beer and bring to a gentle simmer. Whisk in 1 tsp flour and cook 1 minute to remove raw flour taste.

Lower heat to low. Add 1.5 cups shredded sharp cheddar and 2 oz softened cream cheese a handful at a time, stirring until melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, and 1/4 tsp freshly ground black pepper. If the sauce is too thick, thin with a tablespoon of beer or water until desired consistency is reached.

Keep warm over the lowest heat or transfer to a small warmed bowl for serving with pretzels.