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
Scale
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.
