Warm Pretzel Sticks Recipe

Activate yeast

In a medium bowl, stir the warm water, sugar and active dry yeast. Let sit 5–7 minutes until foamy and smelling yeasty.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), combine the all-purpose flour and fine sea salt. Start mixer on low and pour in the foamy yeast mixture and the melted butter. Mix until a shaggy dough forms, about 1–2 minutes.

Knead the dough on medium speed with the dough hook 5–7 minutes until smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes. The dough should be slightly tacky but not sticky; add up to 1–2 tbsp flour if it is overly sticky.

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil the parchment.

Punch the risen dough down and turn onto a lightly floured surface. Divide into 12 equal pieces (for standard snack-sized pretzel sticks). Roll each piece into a 10–12 inch (25–30 cm) rope about 1/2 inch (1.3 cm) thick. Place shaped sticks on the prepared baking sheets, leaving a little space between them for expansion.

In a wide, shallow pot, bring 8 cups water and 1/2 cup baking soda to a gentle boil. Stir until the baking soda is dissolved and the water is simmering.

Working 3–4 sticks at a time, carefully lower each dough rope into the simmering baking soda bath for 20–30 seconds, flipping once with a slotted spatula so both sides are briefly boiled. Use the slotted spatula to lift them out, letting excess water drip back into the pot, and return sticks to the prepared baking sheets. Repeat until all sticks have been boiled.

Immediately after the bath and while the sticks are still wet, brush each stick lightly with some of the melted butter (reserve a little for after baking). Sprinkle each stick with coarse sea salt (and optional garlic powder or grated Parmesan if using) so the toppings adhere.

Bake in the preheated oven 12–15 minutes, rotating the pans once halfway through, until the pretzel sticks are deep golden brown with some darker spots.

Remove from oven and brush with remaining melted butter. If using additional Parmesan, sprinkle now so it melts slightly into the hot crust.

Let sticks cool on a rack 5 minutes before serving warm.