Step 1

Add the warm water, yeast and sugar in a stand mixer bowl, stir, then let sit for 5 minutes to activate the yeast. It should get foamy. If it doesn’t foam up, start again (and check the water temperature and yeast expiration date).

Step 2

Add the salt and melted butter, then add the dough hook and start mixing on low.

Step 3

With the mixer runner, add the flour about ½ cup at a time until 3 cups have been added and the dough pulls away from the sides. Increase the speed slightly once halfway through. If needed, add the remaining flour a spoonful at a time until the dough feels slightly tacky, but not sticky and coming off on your fingers.

Step 4

Turn out the dough to a lightly floured surface and knead for 3-5 minutes until the dough turn smooth, soft, and very easy to work with.

Step 5

Place the dough into a well oiled bowl, turn it to coat, and cover with plastic wrap or a dish towel. Rise in a warm place for about one hour, or until doubled in size.

Step 6

While the dough rises, prepare the crab dip (see next section).

Step 7

Once the dough is almost doubled, preheat the oven to 425℉/218℃ and bring the pot of water to a boil. Also line a large baking pan with parchment paper (then spray with nonstick spray), or a silicon baking mat.

Step 8

Once the dough has risen, split the dough into two pieces, then roll out each piece to about 24" long and 1 thick.

Step 9

Shape into a pretzel form (shape into a U, cross the tops and twist twice, then bring the ends down).

Step 10

Add the baking soda to the simmering water, then transfer one pretzel at a time to the water bath for 30 seconds. Use two large spatulas to remove each to the baking pan.

Step 11

Top each pretzel with coarse sea salt (optional), then bake for 15-17 minutes until golden brown. Remove the pan from the oven.

Step 12

Split the crab mixture and place half on top of each pretzel, then top with the remaining cheddar cheese.

Step 13

Bake for an additional 3 minutes, then turn the broiler to high and broil until the cheese gets slightly browned and bubbly.

Step 14

Top with scallion greens and extra Old bay. Enjoy hot - slice or pull off pieces (and scoop up any that falls off)!

Step 15

Beat the softened cream cheese in the bowl of a stand mixer with the paddle attachment until creamy.

Step 16

Add the mayonnaise, sour cream, half of the cheddar cheese, Monterey Jack cheese, scallions, mustard, old bay, worschestershire, and salt and mix to combine.

Step 17

Carefully fold in the crab meat with a rubber spatula, trying not to break up the crab. Trasnfer to the fridge until ready to use.