Description
These German Soft Pretzel Sticks are chewy on the outside, soft and fluffy inside, and finished with a golden, salty crust. Perfect for snacking, dipping, or serving with mustard or cheese sauce.
Ingredients
Units
Scale
- 1 1/2 oz (4 1/2 teaspoons or 2 packages) active dry yeast
- 1 cup lukewarm water (110-115°F)
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon granulated sugar
- 3 tablespoons unsalted butter, melted
- Coarse salt, for sprinkling
- Soda Bath:
- 2 quarts water
- 1/2 cup baking soda
Instructions
- In a large bowl, dissolve the yeast in warm water. Let sit for 5–10 minutes until foamy.
- Add flour, salt, sugar, and melted butter. Mix until a dough forms.
- Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope about 6 inches long to form sticks.
- Bring 2 quarts of water and 1/2 cup baking soda to a boil in a large pot.
- Boil each pretzel stick in the soda bath for 30 seconds, then transfer to the prepared baking sheet.
- Sprinkle each stick with coarse salt.
- Bake for 12–15 minutes, or until pretzels are golden brown.
- Let cool slightly before serving. Enjoy warm with mustard or cheese dip.
Notes
- Make sure water temperature is between 110–115°F for activating the yeast.
- Boiling in baking soda bath gives pretzels their signature chewy texture and deep color.
- Pretzel sticks are best enjoyed the same day but can be reheated in the oven to restore texture.
Nutrition
- Serving Size: 1 pretzel stick
- Calories: 180
- Sugar: 1g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg