Giant Salted Soft Pretzel with Beer Cheese

Method 6 steps

1. 01

   Knead the flour, yeast, sugar, salt, warm water and butter for 8 minutes until smooth. Cover and rise 1 hour until doubled.

2. 02

   Roll the dough into a 40 inch rope that is thick in the middle and tapered at the ends. Form a U, twist the ends twice and press them onto the bottom curve.

3. 03

   Bring 8 cups water and the baking soda to a boil in a wide pot. Lower the pretzel in on a slotted spatula for 30 seconds, then transfer to a parchment-lined sheet.

4. 04

   Brush with egg wash, sprinkle with coarse salt and bake at 425 F for 18 to 22 minutes until deep brown and shiny.

5. 05

   Meanwhile, warm the beer and cream cheese in a small pot, then stir in the cheddar a handful at a time until smooth.

6. 06

   Stir the sour cream and horseradish together. Serve the warm pretzel with beer cheese, brown mustard and horseradish cream.

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