Description
These German Soft Pretzel Sticks are a delightful homemade snack with a perfect balance of chewy texture and salty crust. Made from a simple yeast dough, boiled briefly in a baking soda solution, and baked until golden, they deliver the authentic taste of traditional German pretzels in convenient stick form.
Ingredients
Scale
Dough
- 1/2 cup light brown sugar
- 2 cups warm water (about 110°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
- 1 cup hot water (to maintain temperature during batches)
Finishing
Instructions
- Activate Yeast: In a large mixing bowl of a stand mixer, combine the light brown sugar and warm water until the sugar dissolves. Sprinkle the active dry yeast over the water and let it stand for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough: Stir in the vegetable or canola oil and 3 cups of the all-purpose flour into the yeast mixture. Then gradually knead in the remaining 2 3/4 cups of flour. The dough will be slightly sticky. Knead the dough thoroughly on medium speed for about 3 minutes until it becomes smooth and silky. If the dough is too sticky, incorporate up to 1/4 cup more flour as needed.
- First Rise: Transfer the dough to a large greased bowl. Cover it tightly with plastic wrap and allow it to rise at room temperature until it doubles in size, approximately 45 minutes.
- Preheat & Prep Baking Sheets: Preheat your oven to 450°F (232°C). Line three large baking sheets with parchment paper, then lightly butter the parchment to prevent sticking.
- Shape Pretzel Sticks: Punch down the risen dough and turn it onto a floured surface. Knead lightly to remove air bubbles, then flatten the dough. Cut into 24 equal pieces. Roll each piece into a stick approximately 7-8 inches long and 1/2 inch thick. Place the sticks evenly spaced on the prepared baking sheets, leaving at least 2 inches between each. Let them rest uncovered until puffed, about 25 minutes.
- Prepare Baking Soda Bath: On the stovetop, bring 2 quarts of water with the 3/4 cup baking soda added to a boil in a large, deep skillet. Reduce heat to medium to maintain a simmer. Keep an additional 1 cup of hot water ready to maintain water temperature between batches.
- Boil Pretzel Sticks: Using two slotted spoons, carefully place 6 pretzel sticks at a time into the simmering baking soda water. Boil for 30 seconds total, turning once after 15 seconds for even treatment. Remove and place them on paper towels to drain. Before adding the next batch, add about 1 cup of hot water to keep the temperature steady. Repeat until all sticks are boiled.
- Apply Egg Wash & Salt: Transfer boiled pretzel sticks back to the baking sheets spaced evenly. Brush the tops generously with the egg wash made from the beaten egg and water. Sprinkle coarse sea salt over each stick for that classic pretzel flavor.
- Bake: Bake the pretzel sticks in the preheated oven for about 10 minutes or until they have developed a deep golden brown color and crispy crust.
- Serve: Serve the pretzel sticks warm or at room temperature for an authentic homemade German treat.
Notes
- For best results, ensure the water for activating yeast and baking soda bath is at the correct temperature to maximize yeast activation and proper pretzel texture.
- You can substitute vegetable oil with canola oil or melted butter as desired.
- If you do not have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth.
- To make the pretzels softer, brush melted butter over the sticks right after baking.
- Store leftovers in an airtight container and reheat in the oven for best texture retention.
Nutrition
- Serving Size: 1 pretzel stick
- Calories: 180
- Sugar: 4g
- Sodium: 550mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 15mg
