Pair these freshly baked pretzels with Big Green Egg Beer Cheese Dip.

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  • 1 packet active dry yeast
  • 1½ cup warm water (100F)
  • 1 tbsp unsalted butter, melted
  • 1 tbsp brown sugar
  • 1 tsp kosher salt
  • 3¾ cups all-purpose flour
  • 10 cups water
  • 1½ cup baking soda



Big Green Egg Cast Iron Dutch Oven
Big Green Egg Pizza & Baking Stone
Big Green Egg Butcher Paper or parchment paper, cut into a circle
Nonstick Cooking spray


One hour before the cook, in a medium bowl whisk the yeast into warm water, let it sit for one minute. Add the melted butter, salt and brown sugar. Slowly mix in 3 cups of flour, 1 cup at a time, until the dough is thick. Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add ¼ to ½ cup more, as needed. Remove the dough from the bowl and place onto a floured surface. Knead the dough for 3 minutes and shape into a ball, put it back in the bowl and cover lightly with a damp towel and allow to rest at room temperature for 1 hour.

Set the EGG for indirect cooking with the convEGGtor at 500ºF/260ºC; add the Big Green Egg Cast Iron Dutch oven, filled with the 10 cups of water and baking soda.

While the water is coming to a boil, separate the dough into 7 equal parts and roll each into a long 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards the bottom of the circle and press them down to form a pretzel shape.

Once the water is at a rolling boil, drop 2-3 pretzels into the boiling water at a time for 30 seconds. Remove the pretzels from the water with a slotted spatula and set aside. When all the pretzels have been boiled carefully remove the Dutch oven from the EGG.

Reset the EGG for indirect cooking with the convEGGtor at 400ºF/204ºC; add the Big Green Egg Pizza & Baking Stone with butcher paper or parchment paper on top. Spray the paper with nonstick cooking spray.

Sprinkle each of the boiled pretzels with salt. Place pretzels onto the stone (you may have to do two batches). Bake for 15-17 minutes or until golden brown.

Remove from the EGG, and pair with mustard or your choice of cheese dip! Enjoy!

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