Bavarian-style Pretzilla Twists (3) Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 3.5 cups flour, 1 tsp instant yeast, 1 tbsp sugar, and 1 tsp sea salt.

Add wet ingredients

Add 1.25 cups warm water (about 105–115°F) and 2 tbsp melted butter to the dry mix. If using a stand mixer fitted with a dough hook, mix on low until combined, then increase to medium and knead for 4–6 minutes until the dough is smooth and slightly tacky. If mixing by hand, stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes.

First rise

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place until doubled in size, 45–60 minutes.

Portion and shape

Punch dough down gently and turn out onto a lightly floured surface. Divide into 3 equal pieces (for three large twists). Roll each piece into a rope about 18–20 inches long, then twist each rope into a loose pretzel twist: fold rope in half, then twist each half around itself 3–4 times and press ends to the body to secure. Place shaped twists on a parchment-lined baking sheet.

Preheat oven

Preheat oven to 425°F (220°C). Position rack in middle of oven.

Prepare baking soda bath

In a wide, shallow pot, bring 8 cups water to a simmer. Carefully add 6 tbsp baking soda (it will bubble). Reduce heat to maintain a gentle simmer.

Boil twists

Working one or two at a time, use a slotted spatula to gently lower each pretzel twist into the simmering baking soda bath for 20–30 seconds, turning once so both sides get coated. Remove and return to the parchment-lined sheet. Repeat with remaining twists.

Brush and salt

Brush each boiled twist lightly with 2 tbsp melted butter, then sprinkle coarse salt evenly (about 1 tsp divided).

Bake

Bake in the preheated 425°F oven for 14–18 minutes, until deep golden brown. Rotate the pan halfway through baking for even color.

Cool briefly

Remove from oven and let twists cool on the baking sheet for 5 minutes, then transfer to a wire rack for 5 more minutes before serving.

Make roux

While twists bake, melt 2 tbsp unsalted butter in a small saucepan over medium heat. Add 2 tbsp flour and whisk constantly for 1–2 minutes until the mixture is bubbly and lightly golden (cook off raw flour taste without browning).

Add milk and thicken

Slowly whisk in 1 cup whole milk, ensuring no lumps form. Continue to cook and whisk over medium heat until thickened and smooth, about 3–5 minutes; it should coat the back of a spoon.

Finish sauce

Reduce heat to low and stir in 1 cup shredded sharp cheddar and 2 tbsp softened cream cheese in small handfuls until fully melted and smooth. Whisk in 1 tsp Dijon mustard, 0.25 tsp smoked paprika, 0.25 tsp salt, and 0.125 tsp black pepper. Taste and adjust seasoning as needed. Keep warm over the lowest heat, stirring occasionally. If sauce becomes too thick, whisk in up to 1–2 tbsp milk to reach desired consistency.

Serve

Serve warm cheese sauce alongside the Bavarian-style pretzel twists for dipping. Leftover sauce can be stored refrigerated in an airtight container for up to 3 days and reheated gently with a splash of milk.