Pretzel Sticks Recipe

Make and proof dough

In a large bowl or the bowl of a stand mixer, combine warm water, sugar, and yeast. Stir and let sit 5 minutes until foamy. Add melted butter, salt, and about 2 cups of the flour. Mix on low (or with a wooden spoon) until combined. Gradually add remaining flour 1/2 cup at a time until a slightly sticky, soft dough forms (about 3.5 cups total). Knead by hand on a lightly floured surface or with a dough hook for 5–7 minutes until smooth and elastic.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (for 3-serving portions of 3 sticks each) — each piece will become one stick. Roll each piece into a 10–12 inch rope about 3/4 inch thick. If you prefer thicker sticks, make slightly shorter ropes.

Bring 8 cups water to a gentle boil in a wide pot and carefully stir in 1 1/2 cups baking soda (the water will foam—use a pot with plenty of room). Reduce to a simmer.

Working in batches (3–4 sticks at a time), gently drop the pretzel ropes into the simmering baking soda bath for 15–30 seconds, flipping once so both sides get a brief coating. Use a slotted spoon to remove and drain on a wire rack or parchment-lined sheet.

While still wet from the bath, transfer the ropes to a plate and sprinkle or press coarse pretzel salt evenly over them.

Pour vegetable oil into a deep heavy skillet or pot to a depth of about 1–1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and brown in about 40–60 seconds.

Fry the pretzel sticks in batches, 2–4 at a time depending on pan size, turning once, until golden brown on all sides (about 1–2 minutes per side). Do not overcrowd the pan. Use tongs to transfer cooked sticks to a paper towel–lined rack to drain briefly, then place on a serving tray. Keep warm in a 200°F (95°C) oven if making multiple batches.

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking constantly, 1–2 minutes to form a roux without browning.

Slowly whisk in 1/2 cup beer until smooth, then whisk in 1/2 cup milk. Continue whisking until the mixture thickens and begins to bubble gently, about 2–3 minutes.

Reduce heat to low. Stir in 2 tablespoons softened cream cheese until melted and smooth. Gradually add 1 1/2 cups shredded sharp cheddar a handful at a time, stirring until melted and smooth before adding more. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne (if using). Taste and adjust seasoning; if sauce is too thick, thin with a tablespoon or two of milk.

Keep sauce warm over very low heat, stirring occasionally, until ready to serve. If storing briefly, cover and rewarm gently, stirring to reincorporate.

Arrange 3 fried pretzel sticks per order on a plate or board and serve immediately with a small bowl of warm beer cheese sauce for dipping.

Leftover pretzel sticks can be reheated in a 350°F (175°C) oven for 5–7 minutes to refresh crispness. Beer cheese can be reheated gently over low heat, whisking and adding small amounts of milk if needed.