If you’re craving a snack that’s soft, chewy, and downright addictive, you’ve got to try my German Soft Pretzel Sticks Recipe. These sticks come out perfectly golden, with that signature salty crust and tender interior that soft pretzels are famous for. I absolutely love how these bake up at home—way better than store-bought, and they fill your kitchen with the most wonderful, cozy aroma. Trust me, once you make these, you’ll want to whip up a batch every weekend!
Why You’ll Love This Recipe
- Authentic Texture: You get that perfect chewy middle with just the right amount of crisp on the outside.
- Simple Ingredients: No fancy or hard-to-find items here—just pantry staples you likely already have.
- Kid-Friendly Fun: Rolling and shaping the sticks is a great activity to get the family involved.
- Versatile Snack: These pretzel sticks are perfect for dipping, sharing, or munching solo anytime cravings hit.
Ingredients You’ll Need
Each ingredient here plays a role in creating the classic soft pretzel flavor and texture. You’ll find that the combination of brown sugar and yeast creates a lovely mild sweetness, while the baking soda bath gives that iconic pretzel crust.
- Light brown sugar: Adds sweetness and helps with browning for that beautiful golden crust.
- Warm water: Essential for activating the yeast; make sure it’s about 110°F to wake the yeast gently.
- Active dry yeast: The magic behind the dough rising and becoming fluffy inside.
- Vegetable or canola oil: Keeps the dough tender and helps with softness after baking.
- All-purpose flour: The base of the dough—make sure to have extra on hand for kneading.
- Baking soda: This is your pretzel’s best friend, creating the unique crust when boiled.
- Egg wash (egg + water): Gives pretzels that irresistible glossy finish and helps salt stick.
- Butter: For buttering the parchment paper – this keeps the pretzels from sticking and adds a hint of richness.
- Coarse sea salt: The finishing touch—sprinkled on top for bursts of salty flavor with each bite.
Variations
I love mixing things up a bit depending on the season or mood. Feel free to personalize this German Soft Pretzel Sticks Recipe – it’s super forgiving and a great base to experiment with flavors and toppings.
- Cheese-stuffed: I once tried stuffing the sticks with sharp cheddar before boiling, and my family went crazy for the gooey surprise inside.
- Seasoned salt topping: Swap the sea salt for garlic salt or everything bagel seasoning to give a flavor twist.
- Gluten-free option: You can try a gluten-free flour blend, but expect a slight change in texture—still delicious!
- Sweet version: Toss baked pretzels in cinnamon sugar for a sweet snack alternative.
How to Make German Soft Pretzel Sticks Recipe
Step 1: Activate the yeast and mix the dough
Start by combining the light brown sugar and warm water in your stand mixer bowl until the sugar dissolves—this helps feed the yeast. Then sprinkle the active dry yeast over the water and let it sit for about 5 minutes until it gets foamy on top. That foam is your yeast telling you it’s alive and ready! Stir in the vegetable oil and 3 cups of flour, then gradually knead in the rest of the flour until you have a slightly sticky dough. Knead for about 3 minutes until it feels smooth and silky. A little stickiness is okay, but if it’s too wet, add up to a quarter cup more flour.
Step 2: Let the dough rise
Transfer your dough to a large greased bowl, cover it tightly with plastic wrap, and let it rest at room temperature until it doubles in size, about 45 minutes. This is a perfect time to clean up or prep your baking sheets.
Step 3: Shape the pretzel sticks
Once doubled, punch down the dough and turn it out onto a floured surface. Knead lightly to deflate, then flatten it and divide into 24 equal portions. Roll each one into a 7-8 inch stick about half an inch thick. Place them spaced at least 2 inches apart on buttered parchment-lined baking sheets. Let them rise uncovered for another 25 minutes—you’ll notice them puffing up nicely.
Step 4: Prepare the baking soda bath and boil
This step is where the magic happens! Heat about 2 quarts of water to a simmer and add ¾ cup baking soda, stirring to dissolve. Using two slotted spoons, carefully lower 6 pretzel sticks at a time into the bath. Boil for 30 seconds total, flipping halfway so both sides get that beautiful alkaline treatment that creates the crust. Use about 1 cup of hot water to refresh the bath before you dunk the next batch. Drain them on paper towels, then place them back on your baking sheets evenly spaced.
Step 5: Add egg wash, salt, and bake
Brush each pretzel stick with the egg wash—it gives that shiny finish and helps the coarse sea salt stick perfectly. Sprinkle on the salt and bake in a preheated 450°F oven for about 10 minutes or until deeply golden brown. You’ll smell the toasty, buttery goodness filling your kitchen before you know it!
Pro Tips for Making German Soft Pretzel Sticks Recipe
- Warm Water Matters: Make sure your water isn’t too hot or it’ll kill the yeast—110°F is just right for a good rise.
- Don’t Skip the Baking Soda Bath: I learned the hard way once, and the crust wasn’t nearly as great—this step gives you the classic pretzel flavor.
- Use Buttered Parchment: Buttering not only prevents sticking but adds subtle richness to the bottom of your pretzels.
- Roll Evenly Sized Sticks: Keeping your pieces uniform helps them bake evenly—no one wants floppy bits in the batch!
How to Serve German Soft Pretzel Sticks Recipe
Garnishes
I like to keep it classic with coarse sea salt, but sometimes I sprinkle a little garlic powder or parmesan cheese right after brushing the egg wash. For a fun twist, try brushing melted butter and tossing with cinnamon sugar for a sweet version that my kids adore.
Side Dishes
These pretzel sticks are amazing dipped in spicy brown mustard, cheese sauce, or even a warm beer cheese dip. I often serve them with a crunchy cucumber salad or alongside a hearty sausage dish to round out an Oktoberfest-style meal.
Creative Ways to Present
I’ve had great fun arranging these pretzel sticks in a festive circle on a platter, with small bowls of colorful dips in the center—perfect for parties. For kids’ birthday snacks, I’ve even wrapped them with little flags or paired them with mini cheese cubes on toothpicks.
Make Ahead and Storage
Storing Leftovers
When we have leftovers (rare, but it happens!), I store them in an airtight container at room temperature for up to 2 days. If you want to keep them soft, adding a slice of bread in the container helps maintain moisture.
Freezing
I’ve had good results freezing these pretzel sticks—just freeze them after shaping but before boiling, wrapped well in plastic wrap and then a freezer bag. When you want to bake, thaw, boil briefly, then bake fresh for that just-made taste.
Reheating
To revive the softness and flavor, I pop leftover pretzels in a 350°F oven for 5-7 minutes. You can also spritz them lightly with water before reheating to refresh the crust a bit.
FAQs
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Can I use instant yeast instead of active dry yeast for this German Soft Pretzel Sticks Recipe?
Yes! Instant yeast can be used and often saves a bit of time since it doesn’t need to be proofed. Simply mix it into the flour instead of activating it separately with water and sugar. You may find the dough rises a bit faster with instant yeast.
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Why do we boil the pretzel sticks in a baking soda solution?
Boiling in baking soda water changes the pH on the dough surface, promoting that deep brown color and signature chewy crust. It’s a crucial step for authentic pretzel texture and flavor.
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How can I make these pretzel sticks crispier?
If you like them crispier, you can bake a little longer or decrease the thickness when rolling out the sticks. Also, brushing with a little melted butter after baking can enhance crispness without drying them out.
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Can I add flavors like garlic or herbs to the dough?
Absolutely! Adding garlic powder, dried rosemary, or even a bit of onion powder into the dough mix creates delicious savory variations that complement the classic pretzel taste.
Final Thoughts
I’ve made this German Soft Pretzel Sticks Recipe countless times, and it never disappoints. It’s become my go-to for cozy weekends, game nights, or whenever that pretzel craving strikes. Honestly, it’s one of those recipes that feels so special yet is simple enough to make any day. I can’t wait for you to try it and hear how much your family loves these soft, salty sticks—there’s really nothing like homemade pretzels to bring everyone together!
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German Soft Pretzel Sticks Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 11 minutes
- Yield: 24 pretzel sticks 1x
- Category: Snack
- Method: Baking
- Cuisine: German
Description
These German Soft Pretzel Sticks offer a classic chewy texture with a golden crust, enriched by a slightly sweet dough and a perfect sprinkle of coarse sea salt. Made with a traditional baking soda bath before baking, they deliver authentic pretzel flavor and a delightful crust that’s crisp outside and soft inside, perfect for snacking or serving with your favorite dips.
Ingredients
Dough Ingredients
- 1/2 cup light brown sugar
- 2 cups warm water (about 110 degrees F)
- 5 1/2 teaspoons active dry yeast
- 1/4 cup vegetable or canola oil
- 5 3/4 cups all-purpose flour (plus more for kneading)
Baking Soda Bath
- 3/4 cup baking soda
- 2 quarts water
Topping
- 1 large egg beaten with 1 tablespoon of water (egg wash)
- 1 tablespoon butter (for buttering parchment paper)
- Coarse sea salt
Instructions
- Activate Yeast and Prepare Dough: In a large bowl of a stand mixer, combine the brown sugar and 2 cups of warm water until the sugar dissolves. Sprinkle the yeast over the water and let stand for about 5 minutes until foamy. Stir in the vegetable oil and 3 cups of the flour. Using the mixer with a dough hook, knead in the remaining 2¾ cups of flour. Knead until the dough is smooth and silky, approximately 3 minutes. If the dough is too sticky, knead in up to an additional 1/4 cup of flour.
- First Rise: Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let it stand at room temperature until it doubles in size, about 45 minutes.
- Prepare for Shaping: Preheat the oven to 450°F (232°C). Line three large baking sheets with parchment paper and butter the paper thoroughly to prevent sticking. Punch down the dough and turn it onto a floured surface. Knead lightly to remove air pockets, flatten the dough, and divide it into 24 equal pieces.
- Shape Pretzel Sticks: Roll each piece into a 7 to 8-inch long stick about 1/2 inch thick. Place the shaped pretzel sticks on the prepared baking sheets, leaving at least 2 inches between each stick. Let them rest uncovered until puffed, about 25 minutes.
- Prepare Baking Soda Bath: In a large deep skillet, bring 2 quarts of water to a simmer and stir in the baking soda until dissolved. Keep 1 cup of hot water heated separately to add between batches.
- Bake Bath Pretzels: Using two slotted spoons, carefully transfer six pretzel sticks at a time into the simmering baking soda water. Allow them to cook for 30 seconds total, turning once after 15 seconds. Remove and drain on paper towels. Add about 1 cup of hot water to the simmering bath before cooking the next batch to maintain water level and temperature. Repeat until all pretzel sticks have been cooked and drained.
- Egg Wash and Salt Topping: Brush each pretzel stick generously with the egg wash. Sprinkle coarse sea salt evenly over the sticks.
- Bake the Pretzel Sticks: Bake in the preheated 450°F oven for about 10 minutes or until deeply browned and golden. Remove from oven and serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the water is not too hot when activating yeast to avoid killing the yeast.
- Butter the parchment paper well to prevent pretzels from sticking after the baking soda bath.
- The baking soda bath is critical for developing the pretzel’s characteristic crust and flavor.
- If pretzel sticks are too sticky when shaping, lightly flour your hands and work surface.
- Serve pretzels warm with mustards, cheese dips, or enjoy plain for an authentic German snack experience.
Nutrition
- Serving Size: 1 pretzel stick
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
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