Soft Pretzel Sticks Recipe
Made from scratch from an old German recipe, hot cheese dip, house made mustard.
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Ingredients
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Pretzel Dough
Baking Soda Bath & Topping
Hot Cheese Dip
House Made Mustard
Method
Pretzel Dough
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine 4 cups flour and 2 tsp salt. Add the yeast mixture and 2 tbsp melted butter. Mix on low until a shaggy dough forms, then increase to medium and knead 5–7 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbsp more flour, 1 tbsp at a time.
- 3
First rise
Lightly oil a large bowl with 1 tbsp vegetable oil. Place dough in bowl, turn to coat with oil, cover with plastic wrap or a kitchen towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.
- 4
Portion dough
Punch dough down and turn onto a lightly floured surface. Divide into 12 equal pieces for sticks (about 2.5–3 oz each). Roll each piece into a 7–8 inch rope and taper slightly to form stick shapes. Place on a parchment-lined baking sheet, spaced slightly apart.
Baking Soda Bath & Baking
- 5
Preheat oven and prepare bath
Preheat oven to 450°F (230°C). In a wide, shallow pot, bring 9 cups water to a boil, then carefully add 1 cup baking soda (mixture will bubble). Reduce to a simmer.
- 6
Bathe pretzel sticks
Working in batches, gently lower 3–4 pretzel sticks at a time into the simmering baking soda bath for 30 seconds on each side (total about 60 seconds). Use a slotted spatula to remove and place back on the parchment-lined sheet. Repeat until all sticks have been bathed.
- 7
- 8
Hot Cheese Dip
- 9
Make roux
In a small saucepan over medium heat, melt 1 tbsp butter. Whisk in 1 tbsp flour and cook, whisking, for 60–90 seconds to remove the raw flour taste without browning.
- 10
Add milk and thicken
Slowly whisk in 1 cup whole milk. Continue whisking until mixture thickens and is smooth, about 3–5 minutes over medium heat.
- 11
Finish cheese dip
Reduce heat to low and stir in 1 cup shredded cheddar, 2 oz cream cheese, 1 tsp Dijon, 1/2 tsp Worcestershire, 1/4 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until cheeses are fully melted and dip is smooth. Keep warm on the lowest heat, stirring occasionally. If too thick, add up to 1–2 tbsp milk to reach desired consistency.
House Made Mustard
- 12
Soak seeds (optional for milder heat)
Combine 3 tbsp yellow mustard seeds and 1 tbsp brown mustard seeds in a small bowl with 3 tbsp apple cider vinegar and 3 tbsp water. Cover and let sit at room temperature for at least 1 hour, or up to overnight in the fridge for more developed flavor and milder heat.
- 13
Blend mustard
After soaking, transfer seeds and liquid to a small food processor or blender. Add 1 tsp honey, 1/2 tsp salt and 1/4 tsp turmeric (if using). Pulse 8–12 times for a coarse-grained mustard; blend longer for smoother consistency. Taste and adjust salt, honey or vinegar as needed. Transfer to a jar and let rest at least 30 minutes for flavors to marry. Refrigerate up to 2 weeks.