Soft Pretzels Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, combine 2 cups of the flour, the instant yeast, and granulated sugar. Add the warm water (about 105–115°F / 40–46°C) and melted butter. Using the dough hook on low speed or a wooden spoon, mix until incorporated. Add the remaining flour and salt and knead for 6–8 minutes by mixer (or 8–10 minutes by hand) until the dough is smooth, slightly tacky but not sticky. If dough is too sticky, add up to 2 additional tablespoons of flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Shape pretzels

Line two baking sheets with parchment paper and lightly oil or spray. Turn the risen dough out onto a lightly floured surface and divide into 8 equal portions for large pretzels (or 12 for medium). Roll each piece into a rope about 20–24 inches long, then form traditional pretzel shapes by making a U, crossing the ends twice, and pressing the ends to the bottom curve. If using the cheddar-stout filling as a mix-in, flatten each portion into a rectangle, sprinkle ~2 tbsp grated cheddar and 1/2 tsp stout, fold and roll to encase the cheese before forming ropes.

Prepare baking soda bath

Preheat the oven to 450°F (232°C). In a wide shallow pot, bring 8 cups (about 2 L) of water to a gentle simmer and carefully stir in the baking soda until dissolved. (The mixture will foam slightly.)

Boil pretzels

Working 2–3 at a time, gently lower each shaped pretzel into the simmering baking soda bath for 30 seconds on the first side, then flip and boil 15–20 seconds on the other side. Use a slotted spatula to lift each pretzel and allow excess water to drain briefly.

Egg wash & salt

Beat the egg with 1 tablespoon water to make an egg wash. Place boiled pretzels onto prepared baking sheets. Brush each pretzel lightly with the egg wash and sprinkle with coarse kosher salt.

Bake

Bake in the preheated 450°F (232°C) oven for 10–13 minutes until deeply golden brown. If you made smaller pretzels, check at 8–10 minutes. Remove from oven and transfer to a rack to cool 5 minutes before serving.

If you chose to include the cheddar-stout filling, grate the sharp cheddar finely. When shaping each dough portion, flatten into a small rectangle, sprinkle roughly 2 tablespoons of grated cheddar and a scant 1/2 teaspoon stout evenly across the surface, fold the dough over the cheese and press edges to seal, then roll into the rope and shape as directed above. Ensure the seams are sealed well so cheese does not leak during boiling/baking. Some small occasional leaks are fine; bake on parchment to catch any drips.

Make roux

In a small saucepan over medium heat, melt the unsalted butter. Sprinkle in 1 tablespoon of flour and whisk constantly to form a smooth paste. Cook the roux 1–2 minutes until bubbly and slightly nutty but not browned.

Add liquids

Gradually whisk in the stout beer until smooth, then whisk in the milk. Bring the mixture to a gentle simmer, whisking continuously until it begins to thicken, about 2–3 minutes.

Finish sauce

Reduce heat to low and stir in the shredded cheddar a handful at a time until fully melted and the sauce is smooth. Whisk in Dijon mustard, Worcestershire sauce, apple cider vinegar, and hot sauce (if using). Taste and season with salt and freshly ground black pepper. If the sauce becomes too thick, thin with up to 1–2 tablespoons additional milk or a splash more stout. Keep warm over very low heat until serving; stir occasionally to prevent skin forming.

Serve

Transfer sauce to a small warm bowl for dipping. The sauce can be held in a warm oven (lowest setting) or kept over a double boiler for up to 30–45 minutes; stir before serving.