Ingredients:

For i pretzel:

• 500 to 540 grams of all-purpose flour
• 2-1/4 teaspoons instant yeast
• 2 tablespoons of sugar
• 1 tablespoon coarse kosher salt (only use 2 teaspoons if using fine salt)
• 355 milliliters of warm water
• 28 grams of melted butter

For the egg glaze:

• 1 beaten egg
• Pretzel salt or coarse kosher salt

For the water bath:

• 2.4 liters of water
• 80 grams of sodium bicarbonate

For the beer cheese sauce:

• 60 grams of unsalted butter
• 60 grams of all-purpose flour
• 240 milliliters of milk
• 240 milliliters of beer (I use Yuengling)
• A few drops of Worcestershire sauce
• 1 tablespoon whole grain mustard
• 113 grams of strong cheddar, freshly grated
• 57 grams of mozzarella, freshly grated
• 57 grams of Swiss cheese, freshly grated
• Salt and Pepper To Taste

1) In a bowl of a planetary mixer, add 500 grams of flour, salt, sugar and yeast, mix, then add the water and butter. Knead on medium speed for 3-5 minutes or until dough forms. If the dough feels too wet to the touch (sticky is fine, but not wet), slowly add the rest of the flour a little at a time.

2) Once the dough has come together, knead it into a ball and place it in a greased bowl (don’t forget to grease the top too) and let it rise until it doubles in volume, maybe even more.

3) Deflate the risen dough on a lightly floured surface, divide it into 8 equal pieces, then cover them and let them rest for 10 minutes. Meanwhile, prepare the water bath and preheat the oven to 230 degrees Celsius.

4) Line 2 baking trays with baking paper and set them aside. Fill a cast iron pot with water and bring it to a boil. While it boils, form your pretzels.

5) Take each piece of dough, roll it into a 36 to 46 centimeter rope, then form your pretzel (watch the video to see how I do it because it’s a little difficult to explain here). Place them on one of the prepared baking sheets. Once the water boils, add the baking soda and stir.

6) Drop in a few pretzels at a time, let them cook for 45 seconds, then remove them to the other prepared baking sheet and continue with the rest.

7) Brush egg wash over the tops of the pretzels, sprinkle with salt and cook on the top rack for 15 minutes or until golden brown. While they cook, prepare the sauce.

8) In a pan, add the butter, once melted, mix the flour and cook for 1 minute, then add the beer and milk, cook, stirring constantly until it thickens, then season with salt, pepper, mustard and sauce Worcestershire, then stir in the cheese and cook, stirring, until the cheese has completely melted. Set aside and serve with freshly baked, hot pretzels.