Description
These German Soft Pretzel Sticks are a delightful homemade treat featuring a soft, chewy texture with a golden-brown crust sprinkled with coarse sea salt. Perfect for snacking or serving alongside dips, this recipe guides you through making classic soft pretzels from scratch, including the traditional baking soda water bath that gives them their signature flavor and texture.
Ingredients
Scale
Dough Ingredients
- 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)
Boiling Solution
- 3/4 cup baking soda
- 2 quarts water (for simmering)
- 1 cup hot water (to add between batches)
Finishing Ingredients
Instructions
- Activate Yeast: In a large bowl of a stand mixer, combine the brown sugar and 2 cups of warm water until the sugar dissolves. Sprinkle the yeast evenly over the water and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: Stir in the vegetable oil and 3 cups of the flour into the yeast mixture. Gradually knead in the remaining 2 3/4 cups of flour using the mixer’s dough hook; the dough should be slightly sticky but manageable. Continue kneading for about 3 minutes until the dough is smooth and silky. If the dough feels very sticky, add up to 1/4 cup additional flour as needed.
- First Rise: Transfer the dough to a large greased bowl and cover it with plastic wrap. Let it stand at room temperature until doubled in size, approximately 45 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 450°F. Line three large baking sheets with parchment paper and butter the parchment to prevent sticking.
- Shape Pretzel Sticks: Punch down the risen dough and turn it out onto a floured surface. Knead lightly and flatten the dough. Cut into 24 equal pieces. Roll each piece into a 7 to 8-inch long stick about 1/2 inch thick. Arrange the sticks on the prepared baking sheets, spaced at least 2 inches apart. Let them stand uncovered until puffed, about 25 minutes.
- Prepare Baking Soda Bath: Heat 1 cup of hot water on the burner or microwave and keep it warm for later use. In a large, deep skillet, add 2 quarts of water and stir in the baking soda. Bring to a simmer over high heat, then reduce to medium heat to maintain a gentle simmer.
- Boil Pretzel Sticks: Using two slotted spoons, carefully lower 6 pretzel sticks at a time into the simmering baking soda water for 30 seconds, flipping once after 15 seconds to ensure even exposure. Remove the pretzels and place them on paper towels to drain briefly. Before cooking the next batch, add about 1 cup of the hot water to the skillet. Repeat until all sticks are boiled.
- Apply Egg Wash and Salt: Brush each pretzel stick generously with the beaten egg wash and sprinkle coarse sea salt over the top for flavor and crunch.
- Bake: Place the baking sheets in the preheated oven and bake until the pretzel sticks are deeply browned and golden, approximately 10 minutes.
- Serve: Enjoy the pretzel sticks warm or at room temperature, perfect as a snack or accompaniment with your favorite dips.
Notes
- Ensure the water temperature for activating yeast is around 110°F to prevent killing the yeast.
- If the dough is too sticky to handle, gradually add extra flour rather than adding all at once for better texture.
- The baking soda water bath is essential for creating the classic pretzel crust and flavor.
- You can substitute vegetable oil with canola oil or other mild oils.
- Store baked pretzel sticks in an airtight container for up to 2 days; reheat in the oven to refresh.
Nutrition
- Serving Size: 1 pretzel stick
- Calories: 180
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg
