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German Pretzel Sticks

German Pretzel Sticks
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Master the art of making authentic German Pretzel Sticks with this easy-to-follow recipe. Enjoy golden, crispy crusts and soft, chewy centers made from simple pantry ingredients. Perfect for snacks, parties, and dipping, these pretzel sticks offer traditional flavor and texture with versatile variations to suit all tastes.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon sugar
  • 1 1/2 cups warm water (approximately 110°F/43°C)
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon salt (for dough mixing)

Baking Soda Bath

  • 10 cups water
  • 2/3 cup baking soda

Topping

  • Coarse salt, for sprinkling
  • Melted unsalted butter, for brushing after baking

Instructions

  1. Activate the Yeast: Dissolve the active dry yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy and bubbly to confirm the yeast is active.
  2. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and 1 teaspoon salt. Slowly add the yeast mixture and melted butter. Knead by hand or with a stand mixer for 8-10 minutes until the dough is smooth and elastic.
  3. First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
  4. Shape the Sticks: Punch down the risen dough and divide into equal parts. Roll each piece into long sticks about 6-8 inches in length. Arrange them on a parchment-lined baking sheet, spaced apart.
  5. Prepare the Baking Soda Bath: Bring a large pot of water to a boil, then carefully add baking soda. Boil each pretzel stick for 30 seconds on each side to create the signature crust and color.
  6. Add Coarse Salt and Bake: Return boiled sticks to the baking sheet. Sprinkle with coarse salt and brush with melted butter. Bake in a preheated oven at 450°F (230°C) for 12-15 minutes until golden and crispy.

Notes

  • Use fresh yeast and check expiration dates for the best rise.
  • Do not skip the baking soda bath; it is essential for texture and crust.
  • Knead properly to develop gluten for chewiness and structure.
  • Use water around 110°F to activate yeast optimally.
  • Bake on parchment paper to prevent sticking and ensure even browning.

Nutrition

Keywords: German Pretzel Sticks, homemade pretzels, soft pretzel recipe, snack recipe, savory pretzels

Find it online: https://gourmetglazing.com/german-pretzel-sticks/