Pretzel Poles Recipe

Activate and mix

In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Let sit 5 minutes until foamy. Add melted butter, salt and 2 cups of the flour and mix with a dough hook or wooden spoon until combined.

Knead

Add remaining flour 1/2 cup at a time, kneading (by machine on medium speed 4–5 minutes or by hand 6–8 minutes) until dough is smooth, slightly tacky but not sticky. Dough should form a cohesive ball.

First rise

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

Preheat and prepare baking sheets

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil the paper.

Portion and roll

Turn risen dough out onto a lightly floured surface. Divide into 12 equal pieces (about 2 oz / 55 g each) for handheld pretzel poles. Roll each piece into a 12–14 inch long rope, tapered slightly at the ends to resemble poles.

Prepare boiling solution

In a large, wide pot bring 8 cups of water to a gentle boil. Carefully add 1/4 cup baking soda (it will bubble). Reduce to a simmer — maintain a gentle boil (not a violent roll).

Boil ropes

Working in batches of 3–4, gently lower each rope into the baking soda bath for 20–30 seconds, flipping once so both sides get coated and slightly firmed. Use a slotted spatula to remove and drain briefly on a wire rack or paper towel.

Egg wash and salt

Place boiled ropes on prepared baking sheets. Brush each lightly with the beaten egg wash (or skip for vegan). Sprinkle coarse pretzel salt or crushed kosher evenly over the poles; for variation, sprinkle everything seasoning on a few.

Bake

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

Brush and cool

Remove pretzel poles from oven and immediately brush with melted butter for shine and flavor. Transfer to a cooling rack and let rest 5 minutes before serving.

Serve warm pretzel poles with mustard and cheese dip on the side. Store leftovers in an airtight container up to 2 days; reheat in a 350°F (175°C) oven for 5–7 minutes to refresh.