Pull-apart-pretzel Recipe

Make the dough

In a large mixing bowl or stand mixer bowl, whisk together the flour, instant yeast, sugar, and salt. Add warm water and melted butter. Using a dough hook on low speed (or with a wooden spoon), mix until ingredients come together, then increase speed to medium and knead for 5–7 minutes until smooth and slightly tacky. If mixing by hand, knead on a lightly floured surface for 7–9 minutes.

First rise

Lightly oil a clean bowl with about 1 tsp vegetable oil. Place the dough in the bowl, turning once to coat. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 45–60 minutes.

Shape pulls

When risen, punch down dough and turn onto a lightly floured surface. Divide the dough into 12 equal pieces (about golf-ball size). Roll each piece into a rope approximately 8–10 inches long, then coil or stack them in a pull-apart arrangement by placing 3–4 ropes layered in a small round cast-iron skillet (or in a greased 9-inch round baking pan) until you have 3 stacked layers of 4 ropes each — this creates the pull-apart structure. Alternatively, form 12 small knots and arrange them close together in the pan so they’ll pull apart after baking.

Preheat and prepare bath

Preheat the oven to 425°F (220°C). In a large wide pot, bring 8 cups water to a gentle simmer and slowly stir in 1/2 cup baking soda. Be careful — the solution may bubble up.

Dip dough

Working quickly and in batches if necessary, gently dunk each coiled rope or knot into the simmering baking soda bath for about 10–15 seconds. Use a slotted spoon to remove and let excess bath drip off, then return pieces into the prepared skillet or pan in the same pull-apart arrangement.

Salt & bake

Brush the assembled pretzel pieces lightly with melted butter, sprinkle coarse sea salt evenly over the top, and place the skillet or pan in the preheated oven. Bake for 15–18 minutes, or until deep golden-brown on top and cooked through. If using a dark pan, check at 12 minutes to avoid over-browning.

Finish

Remove from oven and immediately brush again with remaining melted butter. Let cool in the pan about 5–10 minutes so pieces set but remain pull-apart warm.

Prepare thickener

In a small bowl whisk together 1 tablespoon cornstarch with 2 tablespoons cold water until fully dissolved to make a slurry. Set aside.

Heat liquids

In a medium saucepan over medium heat, combine 2 cups whole milk and 1 cup beer (or use 3 cups milk if omitting beer). Warm until steam just begins to rise but do not boil.

Melt cheeses

Lower heat to medium-low. Add cubed cream cheese and whisk until mostly melted. Gradually add shredded sharp cheddar one handful at a time, whisking constantly to create a smooth emulsion. Continue until all cheese is incorporated.

Season and thicken

Stir in Dijon mustard, Worcestershire sauce, garlic powder, onion powder, hot sauce (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Slowly whisk in the cornstarch slurry and continue to cook on low, stirring, until the sauce thickens slightly and becomes glossy — about 2–3 minutes. If too thick, add up to 1/4 cup additional milk to reach desired dipping consistency; if too thin, simmer a minute longer.

Keep warm

Transfer the pub cheese to a small slow cooker set to warm or keep in the saucepan on the lowest heat, stirring occasionally. Pour some pub cheese into the center of the pretzel skillet (after a short cool so cheese doesn’t separate) or serve in a separate warmed bowl for dipping. Reserve extra cheese for reheating.