Bavarian Pretzel Sticks Recipe

Activate yeast and mix

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C) with granulated sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. If yeast does not foam, discard and use fresh yeast.

Combine dry ingredients

Add 4 cups of the all-purpose flour and the kosher salt to the foamy yeast mixture. Add the melted butter. Using a dough hook on low speed (or a wooden spoon), mix until a shaggy dough forms.

Knead

Add remaining 1/2 cup flour a few tablespoons at a time if dough is too sticky. Knead on medium speed (or by hand on a floured surface) for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Prepare bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper or silicone mats and set aside. In a wide, shallow pot, bring 9 cups water to a gentle simmer. Carefully add 3/4 cup baking soda (it will bubble) and stir until dissolved. Reduce heat to maintain a gentle simmer — do not boil vigorously.

Shape pretzel sticks

Turn risen dough out onto a lightly floured surface and divide into 12 equal pieces (for 12 sticks). Roll each piece into a 10–12 inch long rope about 1 inch thick, tapering slightly at the ends if desired, then set on a lightly floured tray while you finish shaping the rest.

Boil sticks

Working in batches (2–4 at a time so they fit comfortably), gently drop the dough ropes into the simmering baking soda bath. Boil 30 seconds on one side, flip carefully with a slotted spatula or spoon, and boil another 20–30 seconds. Remove to a prepared baking sheet using the slotted utensil and let drain briefly. Space sticks about 1–2 inches apart.

Egg wash and salt

Whisk together the egg with 1 teaspoon cold water to make an egg wash. Brush each boiled pretzel stick lightly with the egg wash, then sprinkle with coarse sea salt or pretzel salt to taste.

Bake

Bake in the preheated 450°F (230°C) oven for 12–15 minutes, or until deep golden brown and crisp on the outside. Rotate the pans halfway through baking for even color.

Optional butter finish

If using, brush melted butter over the hot pretzel sticks as soon as they come out of the oven for extra richness and a shiny finish.

Cool and serve

Transfer pretzel sticks to a wire rack to cool for 5–10 minutes. Serve warm with mustard, cheese dip, or enjoy plain.