Chef's Tip
The baking soda bath is crucial for developing the pretzel's distinctive crust. If you want an even more authentic result, wear gloves and use food-grade lye instead, following proper safety precautions for handling caustic materials.
Instructions
- In a large bowl, dissolve yeast and brown sugar in warm water. Let stand until foamy, about 5 minutes.
- Add salt and 2 cups of flour to the yeast mixture and stir to combine. Gradually add remaining flour, mixing until dough pulls away from the sides of the bowl.
- Turn dough onto a floured surface and knead until smooth and elastic, about 8 minutes.
- Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 450°F. Line a baking sheet with parchment paper and spray with cooking spray.
- In a large pot, bring water and baking soda to a rolling boil.
- Meanwhile, punch down dough and divide into 2 equal portions for giant pretzels. Roll each portion into a 24-inch rope.
- Form each rope into a pretzel shape: make a U-shape, then bring the ends down and twist them once, and press onto the bottom of the U.
- Carefully place one pretzel at a time into the boiling water for 30 seconds. Remove with a slotted spatula, drain, and place on prepared baking sheet.
- Sprinkle pretzels with coarse salt and bake until dark golden brown, 12-15 minutes.
- While pretzels bake, prepare the beer cheese: In a saucepan over medium heat, warm the beer until it begins to simmer.
- Add cream cheese and stir until melted. Gradually add cheddar, stirring until smooth.
- Mix in jalapeño, garlic powder, and mustard. Keep warm until serving.
- Brush baked pretzels with melted butter immediately after removing from oven.
- Serve warm pretzels with beer cheese dip in a separate bowl.
Plating
Place the giant pretzel on a wooden board or large plate. Brush with melted butter just before serving for a glossy finish. Serve with beer cheese dip in a small ramekin alongside. Optionally, sprinkle extra coarse salt on top for presentation.
Storage & Reheating
Fresh pretzels are best consumed the day they're made. Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore some crispness. The beer cheese dip can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave on 50% power, stirring frequently.
About This Recipe
This pretzel recipe draws inspiration from the Giant German Pretzel served at The Student Prince, a Springfield institution known for authentic German fare. The home version creates a shareable appetizer with the same impressive size and traditional Bavarian flavor, paired with a creamy jalapeño beer cheese that complements the pretzel's subtle sweetness and salt.