Bavarian Pretzel Sticks Recipe

Activate yeast

Combine warm water and granulated sugar in a small bowl. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy. If it doesn't foam, discard and start with fresh yeast.

Mix dough

In a large bowl (or stand mixer fitted with a dough hook), combine 3 cups of the all-purpose flour and the fine sea salt. Add the foamy yeast mixture and the softened butter. Mix on low (or stir with a wooden spoon) until a shaggy dough forms, about 2–3 minutes.

Knead

If using a stand mixer, knead on medium-low for 4–6 minutes until dough is smooth, slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface, add remaining flour a little at a time as needed, and knead 8–10 minutes until smooth and elastic.

First rise

Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Preheat and prepare bath

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray them. In a large shallow saucepan or wide pot, bring 8 cups water to a gentle simmer and carefully stir in the 3 tablespoons baking soda (the solution will foam slightly). Keep at a gentle simmer — do not boil vigorously.

Divide and roll

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal portions (for long pretzel sticks). Roll each portion into a 12–14 inch rope about 3/4 inch thick, tapering slightly at the ends if you like.

Bathe the sticks

Working 2–3 at a time, using a slotted spatula or spider strainer, gently lower each dough rope into the simmering baking soda bath for 20–30 seconds, turning once so both sides contact the solution. Remove and let excess drip off briefly before placing on the prepared baking sheet, leaving 2 inches between sticks.

Top

Brush each pretzel stick lightly with melted butter. Sprinkle coarse pretzel or kosher salt over the sticks and, if using, sprinkle caraway or sesame seeds for variation.

Bake

Bake in the preheated 425°F oven for 12–15 minutes or until deeply golden brown, rotating the pans front-to-back halfway through for even coloring.

Final butter and cool

Remove the baking sheets from the oven. Immediately brush the hot pretzel sticks with the remaining melted butter for shine and extra flavor. Transfer to a cooling rack and cool 5–10 minutes before serving warm.