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German Soft Pretzel Sticks Recipe

German Soft Pretzel Sticks Recipe
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This German Soft Pretzel Sticks recipe delivers authentic, soft, and chewy pretzel sticks with a golden, salty crust. Made from simple pantry ingredients and featuring a signature baking soda bath, these pretzels are perfect for snacking, dipping, and sharing at any occasion. Enjoy an easy-to-make classic that brings the flavor of German street food right to your home.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water (about 110°F / 43°C)
  • 1 tablespoon sugar
  • 1 teaspoon salt

Baking Soda Bath

  • 10 cups water
  • 2/3 cup baking soda

Topping

  • 4 tablespoons melted butter
  • Coarse salt, for sprinkling

Instructions

  1. Activate the yeast: Combine warm water, sugar, and active dry yeast in a bowl. Let it sit for about 5 minutes until frothy to ensure the yeast is active.
  2. Mix and knead the dough: In a large bowl, mix the flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  3. Let the dough rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1 1/2 hours or until doubled in size.
  4. Shape the pretzel sticks: Punch down the risen dough and divide it into equal pieces. Roll each piece into long ropes about 1 inch thick and 6 to 8 inches long, keeping sizes uniform for even baking.
  5. Prepare the baking soda bath: Bring a large pot of water to a boil and add baking soda carefully. Boil the pretzel sticks for about 30 seconds on each side to develop their signature crust.
  6. Bake to golden perfection: Remove sticks with a slotted spoon and place on a parchment-lined baking sheet. Brush with melted butter, sprinkle coarse salt, and bake in a preheated oven at 450°F (230°C) for 12 to 15 minutes until golden brown.

Notes

  • Use warm water (not hot) to avoid killing the yeast.
  • Knead dough well to develop gluten for chewy texture.
  • Do not skip the baking soda bath; it is essential for the crust and flavor.
  • Shape pretzel sticks uniformly to ensure even baking.
  • Sprinkle coarse salt for the perfect salty crunch.

Nutrition

Keywords: soft pretzels, German pretzels, pretzel sticks, party snacks, baking, homemade pretzels

Find it online: https://emillycooks.com/german-soft-pretzel-sticks-recipe/