Pretzel Sticks Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, whisk together warm water, sugar and yeast. Let sit 5 minutes until foamy. Add melted butter, salt and 2 cups of the flour and mix until combined. Add remaining flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. Knead by hand on a lightly floured surface for 6–8 minutes or with a dough hook on medium speed for 4–5 minutes until smooth and elastic.

First rise

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

Shape pretzel sticks

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil the paper or brush with melted butter. Punch down the dough and divide into 12 equal pieces (about 2 oz/55 g each). Roll each piece into a tight rope about 8–10 inches long, tapering slightly at the ends to form a classic pretzel-stick shape. Place sticks on prepared baking sheets about 1 inch apart.

Prepare baking soda bath

In a wide shallow pot, bring 8 cups of water to a simmer and carefully stir in 1/4 cup baking soda (it will bubble). Reduce heat to maintain a low simmer.

Boil pretzel sticks

Working in batches of 4–6, gently lower the pretzel sticks into the simmering baking soda bath and boil for 20–30 seconds per side (about 45–60 seconds total), using a slotted spatula to turn them once. Remove and drain briefly on a wire rack or paper towels, then return to the prepared baking sheet.

Egg wash and salt

Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush each pretzel stick lightly with the egg wash and sprinkle coarse salt evenly over the tops.

Bake

Bake in the preheated 425°F (220°C) oven for 12–14 minutes, rotating the pans halfway through, until deep golden brown and glossy. Allow to cool on a wire rack for 5 minutes before serving.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is lightly golden and bubbly (do not brown).

Add milk

Slowly pour in 1 cup whole milk while whisking to prevent lumps. Continue to cook and whisk until the mixture thickens and coats the back of a spoon, about 3–4 minutes.

Finish cheese sauce

Lower heat to low and stir in softened cream cheese until melted and smooth. Gradually add the grated sharp cheddar, stirring until melted and the sauce is homogenous. Stir in Dijon mustard, paprika, salt, black pepper and optional cayenne. Taste and adjust seasoning. Keep warm on the lowest heat or in a small slow cooker until ready to serve.

Serve

Transfer the cheese sauce to a small serving bowl or ramekin and serve alongside warm pretzel sticks for dipping.