Fresh Baked Artisan Salted Pretzel Sticks Recipe

Activate yeast

In a small bowl, stir the warm water and granulated sugar until dissolved. Sprinkle the active dry yeast on top and let sit 5–7 minutes until foamy and fragrant, indicating yeast is active.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour and fine sea salt. Start the mixer on low and pour in the activated yeast mixture and the melted butter. Mix until ingredients come together into a shaggy dough, about 2–3 minutes. Increase speed to medium and knead until the dough is smooth, elastic, and slightly tacky but not sticky, about 6–8 minutes. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Form the 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 in size, about 1 to 1¼ hours.

After the dough has doubled, gently press out the air and transfer to a lightly floured surface. Divide the dough into 12 equal pieces for standard pretzel sticks (or 16 for thinner sticks). Roll each piece into a tight log and then roll with your hands into sticks about 8–9 inches long and roughly 3/4 inch thick (adjust length and thickness to preference). Place shaped sticks on a parchment-lined baking sheet, leaving 1 inch between sticks. Cover loosely with lightly greased plastic wrap and let rest 20 minutes while preparing the alkaline bath and oven.

Preheat oven to 450°F (230°C). In a wide, shallow saucepan, bring 8 cups water to a gentle boil. Carefully stir in the baking soda — it will bubble; reduce heat to maintain a very gentle simmer (not a roiling boil). Working in batches of 3–4 sticks, gently lower each shaped pretzel stick into the simmering baking soda bath using a slotted spatula or spider. Boil each batch for 20–30 seconds, turning once so all sides get a brief alkaline coating. Remove and allow excess water to drain back into the pot; return sticks to the parchment-lined sheet.

Immediately after each batch is drained, brush the pretzel sticks lightly with the beaten egg wash to promote deep brown color and a glossy finish. Sprinkle coarse pretzel salt evenly over the sticks while the wash is still wet so salt adheres.

Bake in the preheated 450°F (230°C) oven on the middle rack for 10–12 minutes, rotating the pan once halfway through, until the sticks are deep mahogany-brown on the surface. Baking time will vary slightly by oven and stick thickness—watch closely to avoid burning.

Remove from oven and immediately brush with the 2 tablespoons melted butter for a rich, soft crust and extra flavor. Transfer to a wire rack to cool slightly (5–10 minutes) before serving warm.