Pretzel Sticks Recipe

Proof yeast

Pour 1 cup warm water (about 110°F / 43°C) into a small bowl. Stir in 1 tsp granulated sugar until dissolved. Sprinkle 2.25 tsp active dry yeast over the surface, stir once, and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl (or stand mixer bowl), combine 2.5 cups all-purpose flour and 1 tsp fine sea salt. Make a well, add the foamy yeast mixture and 2 tbs melted unsalted butter. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly springy (or knead with a dough hook on medium speed for 4–5 minutes). Add a tablespoon of flour if dough is too sticky, a teaspoon of water if too dry.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Preheat oven & prepare pan

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Divide and roll

Punch down the risen dough and turn onto a lightly floured surface. Divide into 12 equal pieces for standard sticks (for thinner sticks divide into 16). Roll each piece into a 6–8 inch long rope, then gently roll between your palms to create uniform stick shapes about 1/2 inch thick.

Make baking soda bath

In a wide, shallow saucepan, combine 8 cups water and 3 tbs baking soda. Bring to a simmer over medium heat (do not boil vigorously). Reduce heat to maintain a gentle simmer.

Dip sticks

Working in batches (3–4 at a time), gently drop each shaped stick into the simmering baking soda bath for 20–30 seconds, flipping once with a slotted spatula so both sides get briefly coated. Remove and place on prepared baking sheets, spacing about 1 inch apart.

Egg wash and salt

Lightly beat 1 large egg with 1 tbs water. Using a pastry brush, brush the tops of the damp sticks with the egg wash. Sprinkle coarse sea salt (about 1 tbs total, or to taste) evenly over the sticks.

Bake

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the baking sheets halfway through, until the sticks are deep golden brown.

Finish and serve

Remove from oven and, if desired, immediately brush with 1 tbs melted butter for a softer, glossy finish. Transfer to a wire rack to cool slightly. Serve warm or at room temperature with mustard or cheese dip.