Jumbo German Pretzel Sticks Recipe

Activate yeast and mix dough

In a small bowl combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine 4 cups of the flour and kosher salt. Add the foamy yeast mixture and melted butter. Mix on low speed (or stir with a wooden spoon) until ingredients come together, then increase speed and knead 4–6 minutes, adding remaining 0.5 cup flour as needed so dough is soft, slightly tacky, and smooth.

First rise

Shape dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Preheat and prepare baking sheets

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil or spray the paper so pretzels release easily.

Divide and roll

Turn risen dough onto a lightly floured surface and punch down gently. Divide dough into 12 equal pieces for jumbo sticks. Roll each piece into a long rope about 14–16 inches long, then, for pretzel-stick shape, roll to an even 1–1.25 inch thickness. Place formed sticks on a lightly floured tray, cover with plastic or a towel to rest 10 minutes.

Make alkaline bath

In a large shallow pot bring 8 cups of water to a simmer (do not vigorously boil). Carefully stir in 3/4 cup baking soda — it will bubble. Reduce heat to maintain a gentle simmer.

Boil sticks briefly

Working in batches (3–4 at a time), gently slide the pretzel sticks into the simmering baking-soda bath for 20–30 seconds per side. Use a slotted spatula to flip and remove, allowing excess water to drip back into pot. Return sticks to prepared baking sheets, spacing about 1 inch apart.

Egg wash and salt

Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush each pretzel stick generously with the wash, then sprinkle coarse sea salt evenly over the sticks.

Bake

Bake in the preheated 450°F oven for 12–16 minutes, rotating pans halfway through, until sticks are deep golden brown and look glossy.

Brush with butter

Remove baked pretzel sticks to a cooling rack and immediately brush the tops with 2 tablespoons melted butter for sheen and flavor. Let cool 5 minutes before serving so spreads don't slide off.

Arrange jumbo pretzel sticks on a platter with small bowls of cheddar cheese spread, hummus, and Boursin-style spread for dipping. Pretzels are best served warm; store leftovers in an airtight container at room temperature up to 2 days and reheat in a 350°F oven 5–7 minutes to refresh.