If you have ever wondered how to recreate the irresistible charm of freshly baked pretzels right in your own kitchen, this German Soft Pretzel Sticks Recipe is exactly what you need. These soft pretzel sticks are delightfully chewy with a perfectly crisp, golden crust sprinkled generously with coarse sea salt. They are ideal for sharing, snacking, or pairing with your favorite dips and beers, bringing a cozy, authentic touch of German baking tradition to your table.
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients that come together to create something truly special. Each component plays a critical role: the yeast gives the dough life and fluffiness, the baking soda bath creates that iconic pretzel crust, and the brown sugar adds a subtle depth of flavor and warmth.
- Light brown sugar: Adds mild sweetness and aids yeast activation for a flavorful dough.
- Warm water (approximately 110°F): Activates the yeast gently and helps create a soft dough texture.
- Active dry yeast: Essential for that airy, soft pretzel inside.
- Vegetable or canola oil: Keeps the dough tender and easy to handle.
- All-purpose flour: The foundation of the dough, offering structure and chewiness.
- Baking soda: The secret behind the distinctive pretzel crust and color.
- Water: For the boiling bath that creates each stick’s glossy, chewy exterior.
- Egg wash (egg beaten with water): Provides a beautiful golden finish and helps salt adhere.
- Butter: Used to butter the baking parchment for easy release and a subtle richness.
- Coarse sea salt: Sprinkled on top to enhance flavor and add that classic pretzel crunch.
How to Make German Soft Pretzel Sticks Recipe
Step 1: Activate the yeast
Start by dissolving the light brown sugar into warm water until fully mixed, then sprinkle active dry yeast over the surface. Let it rest for around 5 minutes until it foams up. This foaming is a sure sign your yeast is alive and ready to give the dough its wonderful rise.
Step 2: Mix and knead the dough
Add the oil and part of the flour (3 cups) to the yeast mixture, stirring well. Gradually work in the remaining flour, then knead the dough on medium speed for about 3 minutes, until it feels smooth and just slightly sticky. If it’s too wet, sprinkle a little extra flour but be careful not to overdo it — you want that lovely soft texture.
Step 3: Let the dough rise
Place your dough ball into a greased bowl, cover it tightly with plastic wrap, and let it rise at room temperature. In about 45 minutes, it will double in size — a clear indicator your pretzel sticks will be light and airy inside.
Step 4: Prepare for shaping
While the dough rises, preheat your oven to 450°F and prepare three baking sheets by lining them with parchment paper lightly brushed with butter. This prevents sticking and adds a rich touch to the bottoms of the pretzels.
Step 5: Shape the pretzel sticks
Once risen, punch down your dough on a floured surface to release excess air, then knead lightly. Cut the dough into 24 equal pieces. Roll each piece into a stick about 7 to 8 inches long and half an inch thick. Arrange them on your prepared sheets, leaving at least 2 inches between each to allow for expansion. Let them rest uncovered for 25 minutes to relax and puff slightly.
Step 6: Boil in baking soda water
Bring 8 cups of water and baking soda to a boil in a large deep skillet, then reduce heat to maintain a simmer. Keep an extra cup of hot water handy to keep the temperature steady between batches. Boil 6 pretzel sticks at a time for 30 seconds, flipping halfway through. This step is crucial for developing their signature chewy crust and rich brown color during baking.
Step 7: Prep for baking
After boiling, drain the pretzel sticks on paper towels briefly, then arrange them back on the baking sheets. Brush their tops with the egg wash to create a beautiful golden finish, and sprinkle generously with coarse sea salt to nail that classic, bold pretzel flavor.
Step 8: Bake until golden
Bake in your preheated oven for about 10 minutes or until the pretzels turn a deep golden brown with a satisfyingly crisp crust. The kitchen will fill with the warm, inviting aroma that only freshly baked pretzels can provide!
Step 9: Serve warm or at room temperature
Enjoy your homemade German Soft Pretzel Sticks Recipe fresh from the oven or once cooled to room temperature. Both ways are utterly delicious and perfect for any occasion.
How to Serve German Soft Pretzel Sticks Recipe
Garnishes
While coarse sea salt is the classic go-to, you can also try sprinkling pretzel sticks with garlic powder, sesame seeds, or even a bit of shredded cheese before baking. These simple additions can transform your pretzel sticks into something uniquely yours, adding extra flavor and texture.
Side Dishes
These pretzel sticks are perfect companions to savory mustards—like spicy brown or honey mustard—or creamy cheese dips. Pairing them with a cold beer makes the experience feel genuinely authentic and celebratory, but they are just as delightful with a warm bowl of soup or chili on colder days.
Creative Ways to Present
Serve your German Soft Pretzel Sticks Recipe by arranging them standing upright in a tall glass or jar for a playful, rustic vibe. You can also create a pretzel stick platter with an assortment of dips in small bowls, encouraging guests to mix and match flavors. These ideas not only make for an eye-catching presentation but also turn snacking into an interactive delight.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s rare with these addictive pretzel sticks), wrap them tightly in plastic wrap or keep them in an airtight container at room temperature. They are best enjoyed within 24 hours to retain that soft, fresh-baked texture.
Freezing
To freeze, place fully cooled pretzel sticks in a single layer on a tray and freeze until solid. Then transfer them to airtight freezer bags. When you want a treat, take out as many as you need and reheat. Freezing preserves their lovely flavor and texture for up to a month.
Reheating
Warm your pretzel sticks in an oven preheated to 350°F for 5 to 7 minutes. This method brings back the crusty exterior and soft interior nicely. Avoid microwaving, as it can make them tough or chewy in an unpleasant way.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour can be used but keep in mind the texture and flavor will be denser and nuttier. You might want to mix whole wheat with some all-purpose flour for a balanced result that stays soft and chewy.
What’s the purpose of boiling pretzels in baking soda water?
The baking soda bath lightly cooks the dough surface, which helps develop that signature pretzel crust, chewy texture, and deep brown color during baking. Skipping this step will give you more of a soft bread rather than a true pretzel crust.
Can I make the dough ahead of time?
Yes! You can prepare the dough and let it rise overnight in the refrigerator. Just cover it well, and before shaping, allow it to come to room temperature and finish the shaping and boiling steps as usual.
How do I get the pretzels perfectly golden?
Brushing the pretzel sticks with egg wash before baking is key to achieving that deep, glossy golden-brown finish. Also, maintaining proper baking temperature ensures even browning.
What if I don’t have a large deep skillet for boiling?
A wide pot or Dutch oven works perfectly fine for boiling the pretzel sticks. The important thing is that the water bubbles gently to create a good baking soda bath, so make sure the container is large enough for the sticks to float and be turned easily.
Final Thoughts
You truly can’t go wrong with this German Soft Pretzel Sticks Recipe. It brings that crowd-pleasing, homemade touch that everyone will rave about, whether at an informal get-together or a cozy snack time at home. I wholeheartedly encourage you to roll up your sleeves and enjoy the rewarding experience of baking these timeless treats—your kitchen will smell amazing, and your friends and family will be so impressed!
Print
German Soft Pretzel Sticks Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 pretzel sticks
- Category: Snack
- Method: Baking
- Cuisine: German
Description
These German Soft Pretzel Sticks are a deliciously chewy snack with a golden-brown crust and a soft interior. Made with a classic yeast dough, boiled briefly in a baking soda bath, then baked to perfection and sprinkled with coarse sea salt, they offer an authentic taste of traditional German pretzels in convenient finger-sized sticks.
Ingredients
Dough Ingredients
- 1/2 cup light brown sugar
- 2 cups warm water (approximately 110°F)
- 5 1/2 teaspoons active dry yeast
- 1/4 cup vegetable or canola oil
- 5 3/4 cups all-purpose flour (plus additional for kneading)
Boiling Mixture
- 3/4 cup baking soda
- 8 cups water
- 1 cup hot water (to maintain temperature during batches)
Topping and Finishing
- 1 large egg beaten with 1 tablespoon water (egg wash)
- 1 tablespoon butter (for buttering parchment)
- Coarse sea salt, for sprinkling
Instructions
- Prepare yeast mixture: Combine light brown sugar and warm water in a large bowl until sugar dissolves. Sprinkle active dry yeast over the surface and let stand for 5 minutes until foamy.
- Make dough: Add oil and 3 cups of flour to the yeast mixture, stir, then gradually incorporate the remaining 2 3/4 cups flour. Knead on medium speed for 3 minutes until dough is smooth and slightly sticky. Add up to 1/4 cup more flour if needed.
- First rise: Place dough in a greased bowl, cover tightly with plastic wrap, and let rise at room temperature for 45 minutes or until doubled in size.
- Prepare for baking: Preheat oven to 450°F. Line three large baking sheets with parchment paper and lightly butter the paper to prevent sticking.
- Shape pretzel sticks: Punch down dough on a floured surface, knead lightly, and flatten. Divide into 24 equal pieces. Roll each piece into a stick approximately 7-8 inches long and 1/2 inch thick. Arrange on baking sheets 2 inches apart and let rest uncovered for 25 minutes.
- Prepare boiling water bath: Bring 8 cups of water and baking soda to a boil in a large deep skillet. Reduce to medium heat to maintain a simmer. Keep 1 cup hot water ready to add between batches to maintain temperature.
- Boil pretzel sticks: Boil 6 sticks at a time for 30 seconds, turning once after 15 seconds. Remove and drain on paper towels. Add hot water between batches to maintain temperature. Repeat until all are boiled.
- Apply egg wash and salt: Place boiled sticks back on baking sheets, brush tops evenly with egg wash, and sprinkle with coarse sea salt.
- Bake: Bake in the preheated oven for 10 minutes or until deep golden brown with a crisp crust.
- Serve: Present warm or at room temperature for best flavor and texture.
Notes
- Use warm water around 110°F to activate the yeast without killing it.
- Boiling the pretzels in a baking soda solution gives them their classic chewy texture and deep brown color.
- Butter the parchment paper before laying out the pretzel sticks to prevent sticking and promote browning on the bottoms.
- Keep the water hot during boiling by adding the reserved hot water between batches to maintain temperature.
- If you want softer pretzels, brush them with melted butter immediately after baking.
- For variation, you can sprinkle toppings such as sesame seeds or garlic salt instead of coarse sea salt.
