The Disney Dish – Amazing Copycat Jock Lindsey’s Loaded Pretzel Recipe

If you’ve seen the classic Indiana Jones film Raiders of the Lost Ark, the name Jock Lindsey might sound familiar to you. He was the pilot of the seaplane featured in that movie and was a travel partner and sidekick of Indiana Jones. Jock Lindsey has been immortalized at Disney Springs in Walt Disney World with his very own Hangar Bar. And since the iconic Indiana Jones franchise is celebrating its 40th anniversary this month, I thought it would be the perfect occasion to celebrate with an amazing loaded pretzel charcuterie from the Hangar Bar – also a great treat for Father’s Day. 

Copycat Jock Lindsey’s Air Pirate Loaded Pretzel

Jock Lindsey’s Hangar Bar is a very popular destination at Disney Springs in Walt Disney World. The Hangar Bar is filled with the spirit of adventure, from the art and decor on the walls to even the choice of food and drinks.

One of the most popular items is the Air Pirate Loaded Pretzel. It comes with Prosciutto, Sliced Brats, Artisan Pepperoni, Smoked Cheddar, Black Diamond Cheddar, Caraway Pickles, Spicy Mustard, and Beer Cheese Fondue which is easily customizable to your party.

Copycat Jock Lindsey’s Air Pirate Loaded Pretzel

Today, I’m sharing how to make a fantastic Bavarian pretzel that you can make any size you’d like. You can use this recipe to make a giant pretzel (like the massive pretzel at Avengers Campus!) or a plateful of smaller ones. If you’re a beginner pretzel-maker, I would suggest making a batch of smaller ones since they’re easier to flip in the baking soda water bath. Let’s get this adventure started!

 Ingredients

• • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 cup lukewarm water
  • 2 pkgs active dry yeast or 4 1/2 teaspoons
  • 3 tbsp butter
  • Coarse salt for sprinkling

Soda Bath

• • ½ cup baking soda
  • 2 quarts water

Instructions

• • Dissolve yeast in the lukewarm water. Mix flour and salt together in a large mixing bowl. Form a well in the flour mixture then add the sugar to the center of the well. Pour the yeast/water mixture into the well. Let it rest for 15 minutes before mixing.
    
    
    
    
  • Add the softened butter to the mixing bowl and knead everything into a smooth dough. I used the dough hook on my Kitchenaid for about 6 minutes on speed #2, you can add small amounts of additional water to integrate all the dry ingredients. Remove the dough hook, cover with dish towel and let the dough rest for 30 minutes.
    
    
    
  • I cut the dough in half and then that half in half again. For the other half, I cut it into quarters. Roll each piece out and gently stretch it so the dough is even throughout the piece to about 20 inches, tapered toward the ends for the smaller pieces and about 36 inches for the larger pretzels. Don’t make it smaller than 20 inches as it’s impossible to get a good shape with a short, thick rope of dough. The dough should not get too warm as you roll it out, or it might tear.
    
    
    
  • To form the pretzel shape, place dough rope on a parchment-lined cookie sheet so that it creates the shape of the letter “U”. Take both ends of the “U” and cross them over each other twice forming a twist. Bring that twist down and place it over the bottom curve of the “U”. I wet my finger with water and rub under the tips of the dough to make them stick better to the rest of the pretzel so it doesn’t come apart in the water bath.
    
    
  • Place the pretzels, without covering them, in the fridge for about an hour. This helps build a skin that will absorb the dipping solution better and make a beautiful shiny crust.
  • Preheat the oven to 400º F.
  • Fill large stock or pasta pot 3/4 full and bring the water to a boil. Carefully and slowly add the baking soda to the boiling water. There will be a reaction when the baking soda hits the water and it will bubble furiously for a moment and then relax. Stand back a bit just to be safe. Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another 10. Place them on  a parchment paper lined tray. The larger pretzel will take 2 spatulas to flip. Please be careful!
     
  • Score the dough once like for a baguette with a  sharp knife.
    
    
  • Sprinkle with coarse or pretzel salt. Bake the pretzels for about 18 to 23 minutes , depending on how dark you like them.
    
    

Beer Cheese Pretzel Dip

There’s nothing better than having a freshly baked pretzel along with some warm cheese dip. Once you’ve made it from scratch, the store-bought stuff will be ruined for you!

Ingredients

• • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup beer 
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 12 oz. extra sharp shredded cheddar cheese (do NOT use pre-shredded)

Instructions

• • Melt butter in a medium saucepan over medium heat. Add flour and cook for 30 seconds while whisking. This is called a roux.
  • Slowly whisk in the beer and then the milk. Cook and whisk until thickened (about 5-7 minutes). Whisk in the mustard, Worcestershire and salt until combined.
  • Remove from heat and gradually whisk in the shredded cheese a small amount at a time. Whisk until completely melted and lumps no longer remain. (If after 5 minutes of whisking all the cheese there are still lumps remaining, transfer to microwave safe dish and heat then whisk in 10 seconds intervals until lump-free.)
  • Transfer to bowl and serve immediately, or transfer to mini Crock Pot to keep warm.
  • Refrigerate leftovers and reheat on stovetop or microwave, or serve cold.

To help celebrate Dad, maybe have a backyard movie night and watch his favorite Indiana Jones movies while snacking on the charcuterie tray or make some s’mores around the campfire.

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Let’s Hear From You

Have you been to Jock Lindsey’s Hangar Bar at Disney Springs? Which Indiana Jones movie is your favorite? Are you interested in making these delicious copycat pretzels? 

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