Pretzel Sticks Recipe

Make the dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 1 1/2 cups lukewarm water, 1 tbsp sugar and 2 tsp instant yeast. Let sit 5 minutes until foamy. Add 4 cups all-purpose flour, 2 tsp fine sea salt and 2 tbsp melted butter. Mix on low 2 minutes until combined, then increase speed to medium and knead 4–6 minutes until a smooth, slightly tacky dough forms. If kneading by hand, knead on a lightly floured surface 8–10 minutes.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 60 minutes.

Shape pretzel sticks

Preheat oven to 450°F (230°C). Line two baking sheets with parchment. Turn risen dough onto a lightly floured surface and divide into 12 equal pieces (about 3 oz each). Roll each piece into a 10–12 inch rope and then flatten slightly with your palm to form a stick about 1/2 inch to 3/4 inch thick. Place sticks on a parchment-lined sheet, leaving room to boil and bake (you can fit on both sheets).

Prepare baking soda bath

In a large shallow pot, bring about 8 cups of water to a gentle simmer. Carefully stir in 1 cup baking soda (it will bubble). Reduce to a low simmer — not a vigorous boil.

Boil pretzel sticks

Working in batches (2–4 sticks at a time), gently lower the sticks into the simmering baking soda bath using a slotted spatula. Simmer 20–30 seconds per side (about 45–60 seconds total), then remove and drain briefly on a rack or paper towel. Return sticks to the parchment-lined sheet.

Egg wash and salt

Whisk the egg with 1 tbsp water. Brush each boiled stick lightly with egg wash and sprinkle with coarse kosher or pretzel salt (about 1–2 pinches per stick).

Bake

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, rotating sheets halfway, until deep golden brown. Remove from oven and transfer to a cooling rack. Serve warm with cheese sauce.

Make a roux

In a medium saucepan over medium heat melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously 1–2 minutes until the mixture is bubbly and has a slightly cooked smell (do not let it brown).

Add ale and milk

Slowly whisk in 1 cup room-temperature ale, making sure to smooth any lumps, then whisk in 1/2 cup whole milk. Bring the mixture to a gentle simmer, whisking, until it thickens slightly, about 2–3 minutes.

Melt the cheeses

Reduce heat to low. Add 2 oz softened cream cheese and whisk until melted and smooth. Gradually add 2 cups grated sharp cheddar, about 1/2 cup at a time, whisking until smooth before adding more to avoid graininess.

Season and finish

Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp ground black pepper, 1/4 tsp kosher salt and 1/4 tsp hot sauce if using. Taste and adjust seasoning. Keep sauce warm over the lowest heat or transfer to a small slow cooker or fondue pot to maintain temperature for serving. If sauce becomes too thick, whisk in up to 2–4 tbsp additional ale or milk to reach desired consistency.