Pretzel Sticks Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, granulated sugar, and fine sea salt until evenly distributed.

Add liquids and form dough

Add the warm water and melted butter to the dry ingredients. If using a stand mixer, fit with the dough hook and mix on low until ingredients come together, then increase speed to medium-low and knead for 5–7 minutes until smooth and slightly tacky. If mixing by hand, stir until a shaggy dough forms then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free area until doubled in size, about 60 minutes.

Prepare work surface

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. Lightly oil or flour the work surface.

Divide and roll

Turn the risen dough out onto the work surface and gently deflate. Divide the dough into 12 equal pieces (about 70–80 g / 2.5–3 oz each). Roll each piece into a 10–12 inch (25–30 cm) thin rope by pressing the dough and rolling outward with your palms to create even pretzel sticks about 1/2 inch (1.3 cm) thick. Place formed sticks on the prepared baking sheets, leaving 1–2 inches between each for slight expansion.

Rest before bath

Cover the pretzel sticks loosely with a clean towel and let rest 10–15 minutes while you prepare the baking soda bath.

Make the baking soda bath

In a wide, shallow pot, bring 8 cups water to a gentle boil. Carefully stir in 4 tablespoons baking soda (it will bubble). Reduce heat to maintain a low simmer—do not let it boil vigorously.

Boil pretzel sticks

Working in batches (3–4 at a time), gently lower each pretzel stick into the simmering baking soda bath using a slotted spatula or spider. Boil for 20–30 seconds on each side (about 40–60 seconds total per stick), then lift out and let excess water drain back into the pot. Return each stick to the prepared baking sheet.

Egg wash and salt

Whisk together the whole egg and 1 teaspoon cold water to make an egg wash. Lightly brush each pretzel stick with the egg wash and immediately sprinkle with the coarse sea salt or pretzel salt.

Bake

Bake the pretzel sticks in the preheated 450°F (230°C) oven for 10–12 minutes, rotating the pans halfway through, until deep golden brown and glossy.

Finish and serve

Remove from the oven and, if desired, brush with 1 tablespoon melted butter for extra shine and flavor. Transfer pretzel sticks to a wire rack to cool slightly. Serve warm with mustard, cheese sauce, or your preferred dip.