Warm Jumbo Pretzel Recipe
Warm Cheese Sauce, House Blend Mustard
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pretzel Dough
Baking Soda Bath & Finish
Warm Cheese Sauce
House Blend Mustard
Method
Pretzel Dough
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F), granulated sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.
- 2
Mix dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine 4.5 cups all-purpose flour and 2 tsp kosher salt. Add the foamy yeast mixture and 2 tablespoons melted butter. Mix on low speed until incorporated, then increase to medium-low and knead 4–6 minutes until smooth and slightly tacky. If dough is too sticky, add up to 1/4 cup additional flour. If too dry, add up to 1 tablespoon water at a time.
- 3
- 4
Portion dough
Punch down the dough and turn onto a lightly floured surface. Divide into 6 equal pieces for jumbo pretzels (each piece ~6–7 ounces). Roll each piece into a long rope about 24–30 inches long, then shape into a classic pretzel or a large knot/loop shape. Place shaped pretzels on a parchment-lined baking sheet, leaving 2–3 inches between each.
Baking Soda Bath & Finish
- 5
Preheat oven
Preheat oven to 425°F (220°C). Position rack in the middle of the oven.
- 6
Prepare baking soda bath
In a wide, shallow pot, bring 8 cups water to a simmer, then carefully stir in 3/4 cup baking soda. The mixture will foam; keep at a gentle simmer — do not boil vigorously.
- 7
Dip pretzels
Working 1–2 pretzels at a time, gently lower shaped pretzels into the simmering baking soda bath for 20–30 seconds, flipping once so both sides get coated. Use a slotted spatula to lift pretzels, allowing excess liquid to drip back into the pot, then return pretzels to the parchment-lined baking sheet.
- 8
Egg wash & salt
Whisk 1 egg with 1 tablespoon cold water to make an egg wash. Brush each pretzel lightly with the egg wash and sprinkle with coarse sea salt (about 1/4–1/2 teaspoon per pretzel, or to taste).
- 9
Bake
Bake pretzels in the preheated oven for 12–16 minutes, until deep golden brown on top and bottom. Rotate the pan halfway through for even coloring.
- 10
Finish
Remove pretzels to a cooling rack and let rest 5 minutes before serving warm with sauces.
Warm Cheese Sauce
- 11
Make a roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk constantly for 1–1.5 minutes until the mixture is bubbling and lightly golden (cook off the raw flour taste but do not brown).
- 12
Add milk
Slowly whisk in 1 cup whole milk, a splash at a time to avoid lumps. Continue whisking until the mixture thickens and begins to simmer, about 3–4 minutes.
- 13
Finish sauce
Reduce heat to low. Stir in 1.5 cups shredded sharp cheddar and 2 oz softened cream cheese in small handfuls, stirring until fully melted and smooth. Add 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Taste and adjust seasoning. Keep sauce warm over very low heat, stirring occasionally. If sauce becomes too thick, whisk in up to 1–2 tablespoons additional milk to reach desired consistency.
House Blend Mustard
- 14
Combine mustards
In a small bowl, whisk together 1/2 cup Dijon mustard and 1/4 cup whole-grain mustard until smooth but with some grainy texture remaining.
- 15
Season
Add 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, and 1/8 teaspoon salt. Whisk until combined and taste; adjust honey or vinegar to balance sweetness and tang. Transfer to a serving bowl and chill briefly if desired — can be served at room temperature alongside hot pretzels.