Soft Pretzel Sticks Recipe

Activate yeast and combine

In a large mixing bowl or the bowl of a stand mixer, combine warm water (100–110°F), granulated sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. If using stand mixer, fit with dough hook.

Mix dough

Add 4 cups flour, 1 tsp salt, and 2 tbs melted butter to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes until smooth and slightly tacky, or knead with a stand mixer at medium speed for 5 minutes.

First rise

Shape dough into a ball, coat lightly with oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 45–60 minutes.

Prepare work surface

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil them. Bring 8 cups water and 1/2 cup baking soda to a gentle boil in a wide, shallow pot (large enough to hold several pretzel sticks at once).

Divide and roll

Turn risen dough onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a 10–12 inch rope, approximately 3/4 inch thick. For sticks, keep them straight or slightly tapered at the ends.

Boil briefly

Working in batches, carefully drop 3–4 dough ropes into the boiling baking-soda bath for 30 seconds per side (about 60 seconds total), gently flipping once with a slotted spatula so each side is coated. Remove with a slotted spatula and transfer to prepared baking sheets, spacing 1 inch apart.

Egg wash and salt

Brush each pretzel stick lightly with beaten egg. Sprinkle coarse kosher or pretzel salt evenly over the sticks to taste.

Bake

Bake in preheated 425°F (220°C) oven for 12–15 minutes, or until the pretzel sticks are deep golden brown and sound hollow when tapped. Rotate the pans halfway through baking for even color.

Brush with butter

Remove from oven and immediately brush with 2 tbs melted butter. Transfer to a wire rack to cool slightly (3–5 minutes). If using, sprinkle chopped parsley as garnish and add extra coarse salt to taste.

Make roux

In a small saucepan over medium heat, melt 1 tbs butter. Stir in 1 tsp flour and cook for 30–45 seconds, stirring, to form a light roux.

Add milk and cheeses

Gradually whisk in 1/2 cup milk until smooth. Cook, whisking, until mixture thickens slightly, about 2 minutes. Reduce heat to low and add 1.5 cups shredded cheddar and 2 oz softened cream cheese in batches, stirring until fully melted and smooth.

Season

Stir in 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp hot sauce (optional), 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally, until ready to serve. If sauce becomes too thick, thin with 1–2 tsp milk at a time.

Arrange warm pretzel sticks on a platter with a bowl of nacho cheese dip. Serve immediately so pretzels are soft inside and crisp outside. Leftover pretzel sticks can be reheated in a 350°F (175°C) oven for 5–7 minutes.