German Soft Pretzel Sticks Recipe

If you’ve ever been enchanted by the aroma and taste of a fresh-baked pretzel at a German market, then you’re in for a real treat with this German Soft Pretzel Sticks Recipe. I absolutely love how these sticks turn out—crispy on the outside with that perfect chewy inside that just melts in your mouth. Trust me, once you try making these at home, you’ll never want to buy pretzels again!

this Recipe

Ingredients You’ll Need

Every ingredient here plays a key part in building that soft yet crisp texture and that signature pretzel flavor. I recommend sticking with all-purpose flour for the perfect balance of chewiness. Also, don’t skip the baking soda bath – it’s the secret to that beautiful crust!

• Light brown sugar: Adds a subtle sweetness and helps with browning; I always use light instead of dark for a milder flavor.
• Warm water: About 110°F is ideal for activating the yeast; too hot or cold can slow or kill the yeast.
• Active dry yeast: Essential for the dough’s rise; I always check the expiration date to ensure it’s lively.
• Vegetable or canola oil: Keeps the dough tender without overpowering flavor.
• All-purpose flour: The foundation of your dough; be sure to add a little extra for kneading if the dough feels sticky.
• Baking soda: The magic ingredient for that pretzel crust – don’t sub in baking powder!
• Egg wash (egg beaten with water): Helps the salt stick and gives your pretzel that glossy golden finish.
• Butter: For buttering the parchment paper – a small touch that helps prevent sticking and adds slight richness.
• Coarse sea salt: The classic pretzel topping, adding satisfying crunch and saltiness.

Variations

I love experimenting with variations on this German Soft Pretzel Sticks Recipe—it’s so flexible! Whether you want to amp up the flavor or accommodate dietary needs, you can customize this recipe without losing that classic pretzel charm.

• Cheese-stuffed Pretzel Sticks: Once, I tucked small cubes of sharp cheddar inside the dough before rolling. My family went crazy for the melty surprise inside!
• Garlic and Herb Twist: Adding minced garlic and chopped rosemary to the dough gives it a savory punch that’s great for game day snacks.
• Whole Wheat Version: Swapping half the all-purpose flour with whole wheat adds nuttiness; just add a little extra water to keep it soft.
• Gluten-Free Adaptation: I haven’t tried myself yet, but friends have recommended a robust gluten-free baking mix with xanthan gum for binding.

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 a large bowl—using a stand mixer bowl makes life easier here. Sprinkle your active dry yeast on top and let it sit until it’s foamy and alive, about 5 minutes. This step is crucial; if you don’t see foam, your yeast might be old or water too hot/cold. Then stir in the vegetable oil and 3 cups of flour. After that, knead in the remaining flour until the dough is smooth but slightly sticky—this texture keeps the pretzels soft. If your dough feels too sticky, sprinkle in a tiny bit more flour, but don’t overdo it or your pretzels will turn dense.

Step 2: Let the Dough Rise

Grease a large bowl and place your dough inside. Cover it with plastic wrap and let it rest in a warm spot until it doubles in size—usually around 45 minutes. This rising time gives your pretzel sticks their lovely texture and chew. I like placing mine near the stove or on top of the fridge during cooler months.

Step 3: Shape the Pretzel Sticks

Once risen, punch down the dough gently and turn it out onto a floured surface. Roll it out lightly and cut it into 24 equal pieces to keep the sizes consistent. Roll each piece into a long 7 to 8-inch stick about half an inch thick. When rolling, I use my fingertips rather than palms to keep the dough from sticking too much. Place the sticks on buttered parchment-lined baking sheets with at least 2 inches between; this lets them puff and bake evenly. Let them puff for another 25 minutes uncovered—this little rest helps develop the perfect pretzel crumb.

Step 4: Prepare the Baking Soda Bath and Dip Pretzels

This step is what sets pretzels apart: the baking soda bath creates that signature chewy crust. Bring 2 quarts of water with ¾ cup baking soda to a simmer (not a boil). Then, using slotted spoons, gently lower 6 pretzel sticks at a time into the bath and simmer for 30 seconds, turning halfway through. Add hot water between batches to keep the temperature steady. After rinsing on paper towels to drain, return them to the baking sheets. Don’t skip this—it really transforms their texture and taste.

Step 5: Egg Wash, Salt, and Bake

Brush each stick with the egg wash—this will give them that gorgeous shiny finish and help the coarse sea salt stick like a charm. Sprinkle generously with salt, then bake in a 450°F oven for about 10 minutes or until they turn a deep golden brown. My oven runs a little hot, so I check around 8 minutes. Serve them warm for that irresistible soft-chewy-goodness moment.

How to Serve German Soft Pretzel Sticks Recipe

Garnishes

I personally love generous sprinkles of coarse sea salt because it adds that satisfying crunch and balances the dough’s slight sweetness. Sometimes I dust with a little melted butter right after baking to enhance richness. For a fun twist, try serving with a sprinkle of smoked paprika or sesame seeds!

Side Dishes

The classic pairing for me is whole-grain mustard or a warm cheese dip—perfect if you’re having these as party snacks. I also enjoy them alongside hearty German sausages or an authentic obatzda (Bavarian cheese spread). A cold beer or your favorite soda rounds out the experience beautifully.

Creative Ways to Present

For gatherings, I like to arrange the pretzel sticks upright in a tall jar or mug, with little bowls of various dips around. This not only looks inviting but makes grabbing a stick easy. Another idea I tried is skewering the sticks alongside cheese cubes and pickles for a fun “pretzel kabob” display—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover pretzel sticks keep well at room temperature for up to 2 days if kept in an airtight container. I usually wrap them individually in foil to keep them from drying out, which works great if you’re saving some for later.

Freezing

I’ve frozen these pretzel sticks both before and after baking. For best results, freeze them fully baked on a tray first, then transfer to a freezer bag. When you’re ready, pop them straight into a hot oven to warm up—they taste nearly as fresh as the first bake!

Reheating

To revive that fresh-baked softness and a crisp crust, I reheat leftover pretzel sticks in a 350°F oven for about 5 to 7 minutes. Avoid microwaving since it can make them gummy. If you like, brush with a bit of melted butter before warming for extra richness.

FAQs

Final Thoughts

This German Soft Pretzel Sticks Recipe is one of my favorite homemade treats because it’s actually doable and incredibly rewarding. The moment your kitchen fills with that unmistakable pretzel aroma is pure magic. Whether you serve them for a cozy night in, a party appetizer, or just a fun weekend baking project, you’ll find yourself coming back to this recipe again and again. Give it a try—I promise your family and friends will thank you!

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