German Soft Pretzel Sticks
Recipe GLPRae451f1ac8685f
Chewy, golden-brown pretzel sticks with a soft, tender crumb and a distinctive slightly salty exterior. These authentic German-style treats are perfect for snacking or serving alongside mustard. The pretzel dough is brushed with an egg wash and boiled briefly in a baking soda bath before baking, giving them their characteristic chewy texture and deep color.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 cup light brown sugar
1 1/4 cups warm water (110°F)
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 water
Flaky salt, such as Maldon, for sprinkling
Yellow mustard, for serving
Directions
In a small bowl, combine 1 1/4 cups warm water (160°F), brown sugar, and yeast. Let sit for 5 minutes until foamy and activated.
In a large mixing bowl, combine the flour with the yeast mixture and vegetable oil. Mix until a shaggy dough forms.
Knead the dough on a floured work surface for 8-10 minutes until smooth and elastic, adding more flour as needed to prevent sticking.
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until nearly doubled in size.
Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
Divide the risen dough into 30 equal pieces. Roll each piece into a rope about 6 inches long and 1/2 inch thick, keeping them uniform in size.
Fill a large pot with 10 cups of water and bring to a boil. Carefully stir in the baking soda (the water will foam significantly).
Working in batches, gently place pretzel sticks into the boiling baking soda bath for 20-30 seconds each, then remove with a slotted spoon and place on prepared baking sheets.
Brush each pretzel stick generously with the beaten egg and water mixture.
Sprinkle flaky salt over the top of each pretzel stick immediately after brushing with egg wash.
Bake for 12-15 minutes until the pretzel sticks are deep golden brown.
Remove from the oven and let cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely. Serve warm with yellow mustard.
