Soft Bavarian Pretzel Sticks Recipe

Mix and Knead

In a large mixing bowl or stand mixer, whisk together 4.5 cups flour, 2 tsp instant yeast, 2 tbsp sugar, and 2 tsp salt. Add 4 tbsp melted butter and 1 3/4 cups warm water. Using a dough hook on low to medium speed (or by hand), mix until a shaggy dough forms, then knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is very sticky, add up to 2 tbsp more flour; if too dry, add up to 1 tbsp water.

First Rise

Lightly oil a clean bowl with 1 tsp vegetable oil, place the dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare Bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil. In a wide, shallow pot, bring 8 cups water and 5 tbsp baking soda to a simmer (do not vigorously boil).

Shape Pretzel Sticks

Turn risen dough onto a lightly floured surface and divide into 12 equal pieces (about 3 oz / 85 g each). Roll each piece into a 10–12 inch rope and place on a prepared baking sheet, spacing 1–2 inches apart. For sticks, leave as ropes rather than forming knots.

Dip in Soda Bath

Working 3–4 at a time, carefully lower each rope into the simmering baking-soda bath for 20–30 seconds, flipping once so both sides submerge. Use a slotted spatula to remove and let excess water drip back into the pot, then return ropes to the parchment-lined baking sheet.

Egg Wash & Salt

Lightly brush each pretzel stick with 1 beaten egg and sprinkle with coarse sea salt (about 1 tbsp total) to taste. Space the sticks evenly.

Bake

Bake in the preheated 450°F oven for 12–15 minutes, rotating the pans once halfway through, until deep golden brown. If desired, brush with 2 tbsp melted butter immediately after baking for extra sheen and flavor. Cool on a wire rack 5 minutes before serving.

Make Roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constantly for 1–2 minutes to form a blond roux without browning.

Add Liquids

Slowly whisk in 1 cup room-temperature beer and 1/2 cup whole milk, breaking up any lumps. Bring to a gentle simmer while whisking until sauce thickens slightly, about 3–4 minutes.

Finish Cheese Sauce

Reduce heat to low and stir in 1.5 cups grated sharp cheddar and 2 tbsp softened cream cheese a handful at a time until fully melted and smooth. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally; if too thick, thin with up to 2 tbsp additional milk or beer.

In a small bowl, whisk together 1/3 cup Dijon mustard, 1/4 cup honey, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and emulsified. Taste and adjust honey or salt to preference. Chill briefly if desired; serve at room temperature.