German Soft Pretzel Sticks

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I stole this recipe for German Soft Pretzel Sticks fromyummly.com who stole it from gatherforbread.com. Making these pretzel sticks is easier than regular soft pretzels; you don’t have to try to make the twisted shapes. Basic yeast dough starts this recipe. After rising once, the dough is cut and shaped into sticks. Then the sticks are quickly boiled in a baking soda and water mixture. Next the pretzels are placed on baking sheet, sprinkled with salt and baked until brown. Don’t be intimidated, this recipe is straight forward and easy to follow.

April 26th is National Pretzel Day and making German Soft Pretzel Sticks is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Did you know? The distinct shiny brown coating of an authentic German soft pretzel comes from lye. Apparently, a German baker was carrying a tray of uncooked pretzels when he dropped them in a vat of lye solution – used to clean and disinfect baking utensils. He decided to bake them anyway. The result was a distinctive color and tang.⁴ (see more trivia in the Trivia tab)

For the pretzel dough you will need: ½ cup light brown sugar, 2 cups warm water (110 F), 5 ½ tsp active dry yeast, ¼ cup vegetable oil, 5 ¾ cups AP flour and ¾ cup baking soda.

In a large bowl combine brown sugar and 2 cups water until dissolved. Then sprinkle the yeast over the water and let is stand until foamy, about 5 minutes.

Next stir in the vegetable oil and 3 cups of flour.

Knead in the remaining 2 ¾ cups flour; the dough will be slightly sticky. Keep kneading until smooth and silky, about 3 minutes.

Transfer the dough to a large greased bowl, cover with plastic wrap and let stand at room temperature until doubled, about 45 minutes. Then punch down the dough.

Next, turn it out on a floured surface. Knead the dough lightly, flatten it out and cut it into 24 equal pieces.

Roll each piece into 7-8 inch sticks about ½ inch thick. At this time transfer sticks to parchment lined and buttered baking sheets, leaving at least 2 inches between them (8 per pan). Let stand uncovered until puffed, about 25 minutes.

In a large deep pot or skillet, stir the baking soda in 2 quarts water and bring to a simmer over high heat. Reduce heat to medium. Using 2 slotted spoons carefully transfer a few pretzels at a time to the simmering water for a total of 30 seconds. Flipping once after 15 seconds.

Transfer the pretzel sticks to paper towels to drain, then return them to the baking sheet, spacing them evenly. Preheat oven to 450 F. While the oven is preheating, brush the pretzel sticks with the egg wash and sprinkle with salt.

Bake until deeply browned, about 10 minutes. Serve warm or at room temperature.

If you liked the recipe for German Soft Pretzel Sticks you can try other pretzel recipes like Soft Pretzels or Potato Soft Pretzel Bites.

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German Soft Pretzel Sticks

Making these pretzel sticks is easier than regular soft pretzels; you don’t have to try to make the twisted shapes. Basic yeast dough starts this recipe. After rising once, the dough is cut and shaped into sticks. Then the sticks are quickly boiled in a baking soda and water mixture. Next the pretzels are placed on baking sheet, sprinkled with salt and baked until brown. Don’t be intimidated, this recipe is straight forward and easy to follow.
Course Appetizer
Prep Time 30 minutes
Cook Time 10 minutes
Rising Time 1 hour 10 minutes
Servings 24 pretzels

Ingredients

  • ½ cup light brown sugar
  • 2 cups warm water 110 F
  • 5 ½ tsp active dry yeast
  • ¼ cup vegetable oil
  • 5 ¾ cups AP flour
  • ¾ cup baking soda
  • 1 large egg beaten with 1 tbsp water
  • 1 tbsp butter for parchment

Instructions

  1. In a large bowl combine brown sugar and 2 cups water until dissolved. Sprinkle the yeast over the water and let is stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of flour. Knead in the remaining 2 ¾ cups flour; the dough will be slightly sticky. Knead until smooth and silky, about 3 minutes. If the dough is very sticky, knead in up to a ¼ cup more of flour.
  2. Transfer the dough to a large greased bowl, cover with plastic wrap and let stand at room temperature until doubled, about 45 minutes.
  3. Line 3 baking sheets with parchment paper and butter the parchment. Punch down the dough and turn it out on a floured surface. Knead the dough lightly, flatten it out and cut it into 24 equal pieces. Roll each piece into 7-8 inch sticks about ½ inch thick. Transfer sticks to prepared baking sheets, leaving at least 2 inches between them (8 per pan). Let stand uncovered until puffed, about 25 minutes.
  4. Preheat oven to 450 F.
  5. Heat 1 cup water in a small saucepan.
  6. In a large deep pot or skillet, stir the baking soda in 2 quarts water and bring to a simmer over high heat. Reduce heat to medium. Using 2 slotted spoons carefully transfer 6 pretzels at a time to the simmering water for a total of 30 seconds. Flipping once after 15 seconds. Add 1 cup hot water to the pot before cooking the second batch. Transfer the pretzel sticks to paper towels to drain, then return them to the baking sheet, spacing them evenly.
  7. Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until deeply browned, about 10 minutes. Serve warm or at room temperature.