3 Soft Bavarian Pretzel Sticks Recipe

Activate yeast

In a medium bowl, combine warm water (105–115°F), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Make dough

In a large bowl (or bowl of stand mixer fitted with dough hook), whisk together 3 cups all-purpose flour and 1 tsp fine sea salt. Add melted butter and the activated yeast mixture. Mix on low until a shaggy dough forms, then knead by hand 6–8 minutes or with mixer 4–6 minutes until smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tbsp more flour one tablespoon at a time.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Portion dough

Punch down dough and turn onto a lightly floured surface. Divide dough into 3 equal pieces (about 140–150 g each). Roll each portion into a tight log, then roll each log into a long stick about 12–14 inches long and 3/4 inch thick, tapering the ends slightly.

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper and set aside.

In a wide, shallow pot, bring 8 cups water and 1/2 cup baking soda to a gentle boil. Reduce heat to maintain a simmer.

Working one or two sticks at a time, gently lower each pretzel stick into the simmering baking soda bath for 20–30 seconds, turning once so both sides get coated. Use a slotted spatula to transfer sticks back to the prepared baking sheet, spacing them at least 2 inches apart.

Brush the tops lightly with melted butter and sprinkle coarse sea salt evenly across the sticks.

Bake in the preheated oven for 12–15 minutes, until deep golden-brown. If you prefer darker crust, rotate pan and bake an additional 1–3 minutes, watching closely to avoid burning.

Remove from oven and brush again with a little melted butter. Let cool 5 minutes before serving.

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Whisk in 1 tbsp flour to create a roux and cook 30–45 seconds without browning.

Slowly whisk in 1/2 cup lager and 1/4 cup whole milk, stirring to eliminate lumps. Bring to a gentle simmer, whisking constantly until mixture thickens slightly, about 2–3 minutes.

Reduce heat to low and stir in 1 cup shredded sharp cheddar and 2 tbsp softened cream cheese, a handful at a time, stirring until smooth and melted.

Season with 1/2 tsp Dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally, or transfer to a small serving bowl.

In a small bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp honey and 1 tbsp mayonnaise until smooth.

Add 1/2 tsp apple cider vinegar, 1/2 tsp fresh lemon juice, 1/8 tsp salt and a pinch (1/16 tsp) freshly ground black pepper. Whisk again and taste; adjust honey or vinegar to your preferred sweetness/tang.

Chill briefly (10–15 minutes) if time allows to let flavors meld, or serve immediately at room temperature.