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Soft Pretzel Sticks

On Sunday while I was drinking my coffee and checking out recipes on the web, Food & Wine posted a picture of these beautiful pretzel sticks.   The house was quiet because both of our boys are out of town right now, so I decided to try out the recipe.  Jim popped into the kitchen just as I was placing the dough in the bowl to rise, wanting to know what I was cooking, I told him he would have to wait and see.  Of course, that drove him nuts, but he was quite pleased, soft pretzels are one of his favorite treats.  These are delicious, they brought back memories for me of the summers spent at the pool.  To give you an idea of just how good these are, the recipe makes 24 sticks, Jim and I finished them off by Monday afternoon.
You can store these overnight in a container and serve the next day, but really they were the best the day I made them.
Here are the step by step instructions with photos:
In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes.

Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.

Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour. Transfer the dough to an large, oiled bowl.

Cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes.


Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll or cut each piece into a 9-inch stick about 1/2 inch thick.

Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them.  Let stand uncovered until puffed, about 25 minutes.

Preheat the oven to 450°.

In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Carefully transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once.  Remove sticks using two slotted spoons.

Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly.

Add about 1 cup of hot water after before cooking the second batch of pretzels.

Brush the pretzel sticks with the egg wash and sprinkle with salt.

Bake until richly browned, about 10 minutes. Serve warm or at room temperature, with mustard.

Soft Pretzel Sticks

Prep Time1 hr 45 mins
Cook Time15 mins
Total Time2 hrs
Servings: 24

Ingredients

  • 1/2 cup light brown sugar
  • 2 cups of water
  • 2 envelopes active dry yeast
  • 1/4 cup vegetable oil
  • 5 3/4 cups all-purpose flour plus more for kneading
  • 3/4 cup baking soda
  • 1 large egg beaten with 1 tablespoon of water
  • Flaky sea salt
  • Yellow mustard for serving

Instructions

  • In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved.
  • Sprinkle the yeast over the water and let stand until foamy, about 5 minutes.
  • Stir in the vegetable oil and 3 cups of the flour.
  • Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.
  • Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour.
  • Transfer the dough to an large, oiled bowl.
  • Cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes.
  • Line 3 large cookie sheets with parchment paper and butter the paper.
  • Punch down the dough and turn it out onto a floured work surface.
  • Knead the dough lightly, flatten it out and cut it into 24 pieces.
  • Roll or cut each piece into a 9-inch stick about 1/2 inch thick.
  • Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.
  • Preheat the oven to 450°.
  • In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate.
  • Carefully transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once.
  • Remove sticks using two slotted spoons.
  • Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly.
  • Add about 1 cup of hot water after before cooking the second batch of pretzels.
  • Brush the pretzel sticks with the egg wash and sprinkle with salt.
  • Bake until richly browned, about 10 minutes. Serve warm or at room temperature, with mustard.

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12 comments on “Soft Pretzel Sticks”

  1. Avatar photo
    jovinacooksitalian

    I haven’t tried making pretzels before, but I will try your recipe. Thanks for the link.
    Jovina

  2. AmySue, thank you for all your recipes and step by step instructions. I look forward to seeing what you come up with next.

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