Pretzel Sticks

The next time you crave a delicious warm pretzel, try our pretzel sticks recipe. They’re wonderful, delicious, chewy and fairly easy to make, plus you may already have most of the ingredients on hand. You can also freeze these pretzel sticks to enjoy another time.

Ingredients for Pretzel Sticks

• Active dry yeast: Yeast helps the pretzel sticks rise and puff up as they bake. Choose a 1/4-ounce package of active dry yeast for this recipe.
• Sugar: Sugar feeds the yeast a bit, helping it rise faster than a recipe without sugar.
• Butter: Butter lends its flavor to the pretzels.
• All-purpose flour: Flour is the key ingredient in a pretzel dough; you won’t need a special flour variety for this recipe.
• Baking soda: A bath of baking soda and water is what gives these pretzel sticks their firm-on-the-outside, soft-on-the-inside texture. It also contributes to the brown color of the pretzels.
• Egg yolk: You’ll need just the yolk from one large egg for these pretzels. The yolk is used to make an egg wash on the pretzels, which also helps the salt stick to each pretzel.
• Coarse salt, warm cheese sauce (optional): These tasty additions make homemade pretzel sticks even more enjoyable. A German beer cheese dip is a wonderfully delicious side for these pretzels.

Directions 

Step 1: Make the dough

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In a large bowl, dissolve the yeast in warm water. Add the sugar, butter, salt and 2 cups flour. Beat the mixture until it’s smooth. Stir in enough of the remaining flour to form a soft dough; it will be a bit sticky.

Step 2: Knead the dough

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Turn the dough onto a floured surface, then knead it until it’s smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning it over once to grease the top. Cover the dough in the bowl and let it rise in a warm place until its size doubles, about one hour.

Step 3: Form the pretzel sticks

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In a large saucepan, bring 8 cups of water and the baking soda to a boil. Punch the dough down, then divide it into 32 equal portions. Roll each portion into a 5-inch log or stick. Add the dough logs to the boiling water a few at a time, cooking them for 30 seconds. Remove the pretzel logs with a slotted spoon; drain them on layered paper towels.

Step 4: Bake the pretzel sticks

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Place the pretzel sticks on greased baking sheets. Lightly beat the egg yolk and cold water; brush the liquid over the pretzels. If desired, sprinkle each pretzel stick with a little coarse salt. Bake the pretzels at 425°F until golden brown, 9 to 11 minutes.

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Remove the pretzels from the baking sheets and set them on wire racks to cool them a bit more. Serve the pretzels warm with cheese sauce, if desired.

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Recipe Variations

• Let’s get sweet: Instead of the egg wash, brush the pretzel tops with melted butter, then sprinkle cinnamon and sugar on top.
• Go classic: Roll the dough into ropes 22 inches long, then twist them into classic pretzel shapes. Here’s how to shape soft pretzels.
• Make pretzel bites: Instead of large logs, cut each pretzel log into 1-inch pieces, then follow the recipe as directed. The pretzel nuggets are done baking when they’re golden brown.
• Serve with spicy mustard: Warm pretzels pair well with a spicy or normal mustard dip, such as this mustard pretzel dip with horseradish.

How to Store Pretzel Sticks

Homemade soft pretzels such as these taste best when they’re first made, much like donuts or bagels. To enjoy them within a day or so, keep them at room temperature in a paper bag. Heat them for 15 to 30 seconds in the microwave to warm them and soften them up a bit.

Can you freeze this pretzel sticks recipe?

Once they’ve cooled to room temperature, store the pretzels in a zippered freezer bag or in an airtight container in the freezer for up to two months. To enjoy them again, let them sit on the counter for 45 minutes or so, then pop them in the microwave for 1 minute at a time to ensure they’re warm, as microwave cooking times vary. To make the pretzels a little more crisp, place them in the toaster oven or a 350° oven for a few minutes.

Pretzel Stick Tips

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Is the baking soda and water step necessary?

Yes, the alkaline bath is what makes pretzels taste like pretzels. It also gives them their wonderfully chewy texture and deep brown color.

What other pretzel shapes can I make?

Besides the logs, nuggets and classic pretzel shapes, try braiding the pretzel dough or making a figure eight or even a heart. Here’s a fun list of pretzel shapes to try, complete with photos.

Can I make these without the egg wash?

Yes, though the egg helps contribute to the color and texture of the top of each pretzel. To skip the egg yolk, brush the pretzel tops with melted butter instead. Salt sticks nicely to the butter as well.