German Soft Pretzel Sticks
Classic German-style soft pretzel sticks with a chewy interior and deep golden crust. These bakery-style pretzels are boiled in a baking soda bath for their signature flavor and texture, then baked until perfectly crisp on the outside and soft inside.
Ingredients
Pretzel Dough
- 1.5 cups warm water 110°F / 43°C
- 1 tbsp brown sugar
- 2.25 tsp active dry yeast 1 packet
- 4.5 cups all-purpose flour plus more for dusting
- 2 tsp fine sea salt
- 4 tbsp unsalted butter melted
Baking Soda Bath
- 10 cups water
- 0.5 cup baking soda
Topping
- 1 large egg beaten with 1 tablespoon water for egg wash
- to taste coarse sea salt for topping
Instructions
- In a mixing bowl or stand mixer bowl, combine warm water, brown sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes foamy.
- Add flour, fine sea salt, and melted butter. Knead using a dough hook on low speed for 5–7 minutes until the dough becomes smooth and elastic. If kneading by hand, knead on a floured surface for 8–10 minutes.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover with a kitchen towel and let rise in a warm place for 20–30 minutes until slightly puffed.
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper. Turn the dough onto a clean surface and divide into 12 equal pieces. Roll each piece into a log about 8–10 inches long and place on the baking sheets.
- Bring 10 cups of water to a rolling boil in a large pot. Slowly add the baking soda, stirring carefully as it will foam up.
- Using a slotted spoon, lower 2–3 pretzel sticks at a time into the boiling water for 30 seconds. Remove and place back on the prepared baking sheets.
- Brush each pretzel stick with egg wash and sprinkle with coarse sea salt. Bake for 12–15 minutes until deep golden brown.
- Allow the pretzel sticks to cool for a few minutes on the baking sheet before transferring to a wire rack. Serve warm.
Notes
Make sure the yeast water is about 110°F (43°C) to properly activate the yeast. The baking soda bath is essential for achieving the traditional pretzel crust and flavor. For an even shinier crust, boil the pretzels for up to 45 seconds. You can also top the sticks with sesame seeds, poppy seeds, or everything bagel seasoning.
