Pretzels Sticks Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, combine warm water, sugar and yeast. Stir lightly and let sit 5 minutes until foamy. Add melted butter, salt and about 2 cups of the flour. If using a stand mixer, attach the dough hook and mix on low. Add remaining flour 1/2 cup at a time until a soft, slightly sticky dough forms (about 3 cups total). Knead by hand on a lightly floured surface or with the mixer for 5–7 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl with the vegetable oil or spray. Place dough in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Form pretzel sticks

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Turn risen dough onto a lightly floured surface, punch down and divide into four equal pieces. Roll each piece into a rope about 10–12 inches long and about 1 inch thick. Taper slightly if desired to create a stick shape. Place formed sticks on the prepared baking sheet, leaving space for boiling and transfer.

Boil in baking soda solution

In a wide pot, bring 6 cups of water to a gentle boil. Carefully stir in 3 tablespoons baking soda (the water will bubble). Reduce to a simmer and gently lower each pretzel stick into the solution, boiling 20–30 seconds per side. Use a slotted spatula to remove and return to the parchment-lined sheet.

Egg wash and salt

Brush each boiled pretzel stick lightly with the beaten egg to give a glossy brown crust. Sprinkle coarse kosher salt evenly over the sticks.

Bake

Bake in the preheated oven for 12–15 minutes, rotating the pan halfway, until deep golden brown and cooked through. Remove from oven and let rest 5 minutes before serving.

Prepare roux and deglaze with beer

In a medium saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook 1 minute to make a blond roux. Slowly whisk in the beer until smooth and simmer gently for 1–2 minutes to cook off some alcohol and thicken slightly.

Add milk and thicken

Whisk in the milk and continue to cook over medium-low heat until mixture is warm and slightly thickened, about 3–4 minutes. Do not boil vigorously.

Melt cheeses

Reduce heat to low. Add the cream cheese and whisk until smooth, then gradually add shredded cheddar and monterey jack, stirring constantly until fully melted and silky. If the sauce is too thick, add up to 2 tablespoons additional milk or a splash of beer to reach desired consistency.

Season and finish

Stir in Dijon mustard, Worcestershire sauce, cayenne, salt and black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally, until serving. If the dip thickens as it sits, whisk in a tablespoon of milk or beer to loosen.