Soft Pretzels with Beer Cheese Dip

Instructions

1. 1

   Activate the Yeast

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, active dry yeast, and brown sugar.
   • Gently stir to combine and let the mixture sit for 5-7 minutes.
   • It is ready when it becomes foamy and smells yeasty, indicating the yeast is active.
2. 2

   Make and Knead the Dough

   • Add the melted butter, salt, and 4 cups of flour to the yeast mixture.
   • Using a dough hook on low speed, mix until combined. Gradually add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl.
   • Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. It should be tacky but not sticky.
   • If kneading by hand, mix ingredients with a wooden spoon, then turn out onto a lightly floured surface and knead for 8-10 minutes.
3. 3

   First Rise

   • Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top.
   • Cover the bowl with plastic wrap or a clean kitchen towel.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the Pretzels

   • Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly grease them.
   • Gently punch down the risen dough and transfer it to a clean work surface. Divide the dough into 8 equal pieces.
   • Roll each piece into a long, even rope about 22-24 inches long.
   • To shape, form the rope into a 'U' shape. Cross the ends over each other twice, then bring the ends down and press them onto the bottom curve of the 'U' to form the classic pretzel shape.
5. 5

   Baking Soda Bath

   • In a large, wide, non-reactive pot (like stainless steel), bring the 10 cups of water to a rolling boil.
   • Very carefully and slowly, add the baking soda to the boiling water. Be aware that it will foam up significantly.
   • Working one at a time, use a large slotted spoon or spider strainer to gently lower a shaped pretzel into the boiling solution.
   • Boil for 30 seconds, then carefully flip and boil for another 30 seconds.
   • Remove the pretzel, allowing excess water to drip off, and place it on the prepared baking sheet. Repeat with remaining pretzels.
6. 6

   Bake to Golden Perfection

   • In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash.
   • Brush the top of each boiled pretzel with the egg wash.
   • Sprinkle generously with coarse sea salt.
   • Bake for 12-15 minutes, rotating the baking sheets halfway through, until the pretzels are a deep golden brown.
   • Let the pretzels cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm.