Fried Pretzel Sticks Recipe

Activate yeast

In a small bowl, combine warm water (approx. 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Make dough

In a large bowl or stand mixer fitted with a dough hook, combine 3 1/2 cups all-purpose flour and 1 tsp fine sea salt. Add the foamy yeast mixture and 2 tbsp melted butter. Mix until a shaggy dough forms, then knead on medium speed 5–7 minutes (or knead by hand on a lightly floured surface 8–10 minutes) until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbsp flour; if too dry, add 1 tsp water at a time.

First rise

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

Prepare boil bath

Line a baking sheet with parchment and lightly oil it. In a wide, shallow pot, bring 8 cups water to a simmer and carefully stir in 1/2 cup baking soda. Keep at a gentle simmer — not a rolling boil.

Shape pretzel sticks

Turn risen dough onto a lightly floured surface and punch down. Divide dough into 12 equal pieces (about 2 oz / 55 g each). Roll each piece into a 8–10 inch long rope, then roll between your palms or on the counter to make slender sticks about 1/2 inch thick and 6–7 inches long. Place formed sticks on the prepared baking sheet, spaced slightly apart. Cover with a clean towel and let rest 10 minutes.

Boil briefly

Working in batches of 4–5, gently lower pretzel sticks into the simmering baking-soda bath for 20–30 seconds, turning once so both sides get an even alkaline bath. Use a slotted spatula to lift them out, let excess water drip off, and return to the prepared baking sheet.

Salt

Lightly sprinkle coarse kosher salt over the tops of the sticks while slightly tacky from the bath.

Heat oil

In a heavy-bottomed pot or deep fryer, heat 6 cups vegetable oil (or enough to give 2–3 inch depth) to 350°F (175°C). Use a thermometer to maintain steady temperature.

Fry sticks

Fry the pretzel sticks in batches (do not overcrowd) for 1.5–3 minutes per batch, turning once, until deep golden brown and puffed. Adjust heat as needed to keep oil around 350°F.

Drain

Using a slotted spoon or spider, transfer fried sticks to a wire rack set over a baking sheet or paper towels to drain. Immediately, while still warm, sprinkle any additional coarse salt if desired. Let rest 2–3 minutes to set crisp exterior.

Make roux

In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook 1–2 minutes, whisking, until lightly golden and fragrant (this eliminates raw flour taste).

Add milk

Gradually whisk in 1 cup whole milk, smoothing lumps and bringing mixture to a gentle simmer. Cook 2–3 minutes until the sauce thickens enough to coat the back of a spoon.

Melt cheese & flavor

Reduce heat to low. Stir in 1 cup shredded cheddar and 1/2 cup shredded colby-jack (or Monterey Jack) a handful at a time until fully melted and smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning as needed. Keep warm over very low heat, stirring occasionally.

Serve

Transfer cheese dip to a small serving bowl and place alongside the warm pretzel sticks for dipping.