Soft Pretzels Recipe

Activate yeast and mix dough

In a small bowl combine warm water (about 105–110°F / 40–43°C) and granulated sugar; sprinkle active dry yeast over the surface and let sit 5–7 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook, combine 4 cups of the flour and 2 tsp fine sea salt. With mixer running on low, add the yeast mixture and melted butter. Mix until a shaggy dough forms, then gradually add remaining flour up to 0.5 cup as needed to achieve a slightly sticky but cohesive dough.

Knead

Knead in the mixer on medium speed for 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.

First rise

Lightly oil a large bowl with 1 tablespoon vegetable oil and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free area until doubled in size, about 1 to 1¼ hours.

Preheat oven and prepare pans

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray the parchment.

Divide and shape

Punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal pieces for large pretzels (or 10–12 for smaller). Roll each piece into a 20–24 inch rope, tapering the ends slightly. To form a classic pretzel: make a U-shape, cross the ends over twice near the top of the U, then fold the crossed ends down and press to the bottom of the U to seal.

Prepare alkaline bath

In a large, shallow pot, bring 8 cups water to a simmer and carefully add 1/2 cup baking soda (it will foam). Reduce heat to maintain a gentle simmer — do not boil vigorously.

Boil pretzels briefly

Using a slotted spatula, carefully lower 1–2 pretzels at a time into the baking soda bath. Boil 30 seconds on the first side, flip, and boil 30 seconds on the other side. Remove and place on prepared baking sheets, spacing at least 2 inches apart.

Egg wash and salt

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

Bake

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, until deep golden brown and glossy. Rotate pans halfway through if your oven bakes unevenly. Remove and cool on a wire rack for 5 minutes before serving.

Make roux and add milk

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and cook, stirring constantly, 1–2 minutes until the raw flour smell cooks off but the roux stays pale.

Finish cheese sauce

Slowly whisk in 1 cup whole milk and bring to a gentle simmer, stirring until slightly thickened, about 2–3 minutes. Reduce heat to low and stir in 1.5 cups shredded sharp cheddar a handful at a time until smooth. Add 2 ounces softened cream cheese and stir until incorporated. Fold in 2 tablespoons diced drained pickled jalapeños, 1/4 tsp ground mustard, 1/4 tsp paprika, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm on lowest heat, stirring occasionally. Taste and adjust salt or jalapeños for heat.

In a small bowl whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper until smooth. Taste and adjust sweetness or acidity if desired. Chill briefly if making ahead.