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
Scale
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
