Bavarian Sticks Recipe

Activate yeast

In a small bowl, combine warm water, warm milk, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.

Make dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the foamed yeast mixture and softened butter. Mix on low until ingredients come together, then knead by machine ~6–8 minutes (or by hand ~10–12 minutes) until smooth, elastic, and slightly tacky but not sticky. Add a teaspoon of water or flour as needed to adjust consistency.

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, about 45–60 minutes.

Shape sticks

Turn the risen dough onto a lightly floured surface and gently deflate. Divide dough into 12 equal portions (about 1.5–2 oz / portion). Roll each portion into a 6–8 inch long rope, tapering slightly at the ends if desired to produce classic stick shape. Place sticks on a lightly floured tray, cover with a towel, and rest for 10–15 minutes while you prepare the boiling bath and oil.

Prepare boiling soda bath

In a wide, shallow pot large enough to hold several sticks at once, bring about 6 cups of water to a gentle simmer (not a rolling boil). Stir in 2 tablespoons baking soda until dissolved. Keep at a low simmer — you will briefly boil the sticks to develop a chewy, pretzel-like crust.

Boil sticks

Working in batches of 3–4, carefully lower the rested dough sticks into the simmering baking-soda bath using a slotted spatula. Boil 20–30 seconds per side (about 45–60 seconds total) until the surface looks slightly puffed and a little glossy. Remove with a slotted spatula and drain briefly on a rack or paper towel.

Egg wash & salt

Whisk the egg with 1 teaspoon water to make an egg wash. Lightly brush each boiled stick with egg wash and sprinkle with coarse sea salt if using. The egg wash helps achieve a deep, golden-brown exterior when frying.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches. Heat oil to 350°F (175°C) — use a thermometer for accuracy. If you don't have a thermometer, test with a small piece of dough: it should sizzle steadily and brown in about 45–60 seconds.

Fry sticks

Fry the sticks in batches (do not crowd) 1–2 minutes per side, turning once, until deeply golden-brown and crisp on the outside. Transfer to a wire rack set over a baking sheet to drain and stay crisp. If desired, immediately sprinkle a touch more coarse salt while still warm.

Make white cheddar dip

Place shredded white cheddar in a small saucepan over low heat. Add 2–4 tablespoons milk or cream and stir constantly until the cheese melts into a smooth sauce. If the cheese seems grainy or tight, add an additional tablespoon of milk and keep stirring. For a smoother dip, you can warm the milk first and add cheese gradually and stir off heat. Stir in Dijon mustard if using, to taste.

Serve

Arrange warm Bavarian Sticks on a platter with the white cheddar dip in a small bowl alongside. Serve immediately so sticks remain crisp and the cheddar stays warm and dippable. Leftover sticks can be reheated in a 350°F (175°C) oven for 6–8 minutes to re-crisp.