German Soft Pretzel Sticks Recipe

If you’ve ever craved that perfect combo of salty, soft, and just a little bit chewy, then wait until you try this German Soft Pretzel Sticks Recipe. I absolutely love how these turn out—golden-brown with a crackly crust and a pillowy inside that’s just begging to be dipped. When I first tried making soft pretzels sticks at home, I thought it was tricky, but this recipe makes it so straightforward that you’ll be impressing friends (and yourself) in no time. Stick with me, and I’ll share everything I’ve learned to get these just right every single time.

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Ingredients You’ll Need

The magic here comes from a blend of simple basics, from yeast-feeding brown sugar to the baking soda bath that gives that signature pretzel crust. Each component plays its role, and don’t skip the buttered parchment—it helps the sticks slide off cleanly after baking, which is worth the extra step.

• Light brown sugar: Feeds the yeast and adds a subtle depth of sweetness.
• Warm water: About 110 degrees is key for activating your yeast without killing it.
• Active dry yeast: Your pretzel’s best friend for that airy, light texture.
• Vegetable or canola oil: Keeps the dough tender and prevents sticking.
• All-purpose flour: Provides the structure—be ready to sprinkle more if dough is too sticky.
• Baking soda: The magic ingredient for that dark golden crust and slight tang in the boil.
• Egg (for egg wash): Gives that glossy, beautiful finish.
• Butter: For buttering parchment paper, which stops sticking and adds a touch of richness.
• Coarse sea salt: The finishing touch that makes flavors pop and gives that authentic pretzel taste.

Variations

While I love keeping it classic with this German Soft Pretzel Sticks Recipe, sometimes I like to switch things up. It’s fun to personalize—so don’t be afraid to experiment with different coatings or even add a little flavor twist in the dough!

• Cheese-Stuffed Pretzel Sticks: I once added sharp cheddar inside each stick before rolling it out, and our family went crazy for the melty surprise.
• Whole Wheat Twist: You can swap half of the all-purpose flour for whole wheat for a nuttier flavor and added fiber.
• Sweet Pretzel Sticks: Try brushing them with melted cinnamon butter and dusting with sugar for a dessert-y treat.
• Garlic Herb Pretzels: Mix fresh herbs and garlic into the dough or sprinkle on top after the egg wash for something savory and aromatic.

How to Make German Soft Pretzel Sticks Recipe

Step 1: Activate Your Yeast and Build the Dough

Start by dissolving the brown sugar in warm water—that perfect 110 degrees you want to hit is a big deal here. Sprinkle the yeast over the top and wait about 5 minutes until it’s foamy and bubbly; this tells you the yeast is alive and well. Then, stir in the oil and half the flour, mixing it into a shaggy dough. Slowly add the remaining flour while kneading; the dough should be soft and slightly sticky but not overly wet. I learned that adding too much flour can make the pretzels tough, so I always try for just the right balance.

Step 2: Let It Rise in a Warm Spot

Placing the dough in a greased bowl and covering it tightly lets it rise nicely, almost doubling in size after about 45 minutes. I usually pop mine inside the turned-off oven with just the light on—that little warmth helps speed things along without overcooking the yeast.

Step 3: Shape Your Pretzel Sticks

After punching down the dough gently (don’t ignore this step—it releases trapped air), turn it out onto a floured surface. Divide into 24 even pieces, then roll each into a stick about 7-8 inches long and half an inch thick. I find it easiest to flatten the dough gently first, then pull and roll from the middle outward. Arrange them on buttered parchment-lined sheets, leaving room to puff. Let them rest uncovered for about 25 minutes so they get nice and puffy before the water bath.

Step 4: The Secret to Pretzel Perfection — The Baking Soda Bath

This step can feel a little intimidating, but it’s absolutely crucial. Bring 2 quarts of water mixed with baking soda to a gentle simmer (not a rolling boil). Using slotted spoons, carefully dunk 6 pretzel sticks at a time for 30 seconds, flipping after 15 seconds. It creates that signature crust and subtle flavor you’ve been craving. Keep the water hot and freshen it between batches by adding more hot water. Then drain them on paper towels before returning to the baking sheets.

Step 5: Egg Wash, Salt, and Bake

Brush each pretzel stick with the egg wash for a glossy finish and sprinkle generously with coarse sea salt. Now slide those babies into the oven preheated to 450°F and bake for about 10 minutes until they’re a deep golden brown. I like to watch carefully in the last couple minutes because they can turn from perfect to too dark quickly.

How to Serve German Soft Pretzel Sticks Recipe

Garnishes

I usually stick to coarse sea salt because it gives that authentic crunch and burst of flavor, but sometimes I sprinkle smoked paprika or everything bagel seasoning for a fun twist. Melted butter brushed on warm pretzels adds a silky richness that my family adores—it really makes these sticks feel indulgent.

Side Dishes

These German Soft Pretzel Sticks pair beautifully with classic mustard dips—Dijon or spicy brown are my go-tos. I’ve also served them alongside beer cheese dip for gatherings, which disappears in no time. For a lighter option, try hummus or even sour cream with chives for dipping—it’s all about what you enjoy!

Creative Ways to Present

For parties, I like to stand the pretzel sticks upright in a jar or cup, almost like a bouquet, with small bowls of various dips arranged around. It’s fun and interactive, and guests love picking their favorites. Another idea is weaving them into a soft pretzel “board” with other finger foods like sausages and cheeses for a German-themed snack table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pretzel sticks in an airtight container at room temperature for up to 2 days. I like to layer parchment between them to keep them from sticking. They’ll lose just a little softness but still taste great the next day.

Freezing

If you want to freeze them, I recommend freezing shortly after baking and cooling. Wrap each pretzel individually in plastic wrap or foil, then place them all in a freezer bag. They keep well up to 3 months — perfect for planning ahead or saving extras for snack emergencies.

Reheating

To bring back that fresh-baked magic, reheat pretzel sticks in a 350°F oven for about 5-7 minutes. Avoid microwaves because they tend to make them rubbery instead of soft and chewy. A quick brush of butter after warming always ups the delicious factor for me.

FAQs

Final Thoughts

Making this German Soft Pretzel Sticks Recipe has become one of my favorite kitchen adventures. Nothing beats pulling warm, salty pretzels fresh from the oven and dipping them into some homemade mustard or cheese sauce. It’s a recipe I keep in my back pocket for whenever I want that cozy, crowd-pleasing comfort food vibe. Give it a try—you’ll likely find it becoming a new favorite in your house, too!

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