Guinness Pretzel Sticks Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups flour, 2 tsp instant yeast, 2 tbs sugar, and 2 tsp sea salt. In a separate measuring cup combine 1 1/2 cups warm water (100–110°F), 1/2 cup Guinness, and 2 tbs melted butter. Gradually add the wet ingredients to the dry and mix with a dough hook (or wooden spoon) until a shaggy dough forms.

Knead the dough on medium speed for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbs flour, one tablespoon at a time.

Shape into a ball, lightly oil the bowl, place the dough inside, cover tightly with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 60–75 minutes.

Shape the sticks

Preheat oven to 425°F (220°C). Line two baking sheets with parchment. Punch down the dough and turn onto a lightly floured surface. Divide dough into 12 equal pieces (about 70–80 g each). Roll each piece into a 10–12 inch rope, then press lightly to flatten and taper the ends slightly to form sticks. Place sticks on prepared sheets, leaving space to expand.

Baking soda bath & egg wash

In a wide shallow pot, bring 8 cups water and 1/2 cup baking soda to a simmer (careful — it can foam). Working in batches, lower 3–4 pretzel sticks into the simmering bath for 20–30 seconds, using a slotted spatula to turn so both sides get coated and slightly set. Remove to a towel to drain briefly. Transfer back to the parchment-lined baking sheet. Lightly brush each stick with beaten egg and sprinkle with coarse kosher salt.

Bake

Bake in the preheated 425°F oven for 12–15 minutes, rotating pans halfway, until deep golden brown and slightly blistered. Remove to a wire rack to cool 5 minutes before serving warm.

Prepare roux

While pretzels rise or just before they finish baking, melt 3 tbs unsalted butter in a medium saucepan over medium heat. Add 3 tbs flour and whisk continuously for 1–2 minutes until the mixture is bubbly and fragrant but not browned (this is the roux).

Slowly whisk in 1 cup whole milk and 1/2 cup Guinness, smoothing lumps until the sauce is uniform. Bring to a gentle simmer while whisking and cook 2–3 minutes until thickened enough to coat the back of a spoon.

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth, then add 2 cups grated sharp cheddar a handful at a time, whisking until melted and smooth between additions.

Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp hot sauce, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If sauce is too thick, whisk in up to 1–2 tbs milk to reach desired dipping consistency.

Keep sauce warm over very low heat, stirring occasionally, or transfer to a small slow cooker on low. Serve warm alongside pretzel sticks.