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German Pretzel Sticks

German Pretzel Sticks
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German Pretzel Sticks are irresistibly crispy, delightfully salty, and perfectly portable snacks. Featuring a traditional German baking method that creates a crunchy exterior and chewy interior, these slender golden-brown sticks are easy to make with simple pantry ingredients. They pair perfectly with dips, cheese boards, or as a savory snack anytime.

Ingredients

Scale

Dough Ingredients

  • 500g (4 cups) all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water (about 110°F / 43°C)
  • 1 tbsp sugar
  • 1 tsp salt

Boiling Solution

  • 10 cups water
  • 2/3 cup baking soda

Topping & Finish

  • Coarse salt (pretzel or kosher salt), for sprinkling
  • 4 tbsp unsalted butter, melted (for brushing)

Instructions

  1. Prepare the Dough: Activate the yeast by dissolving it in warm water with a pinch of sugar. Let it sit until frothy, about 5 minutes. In a large bowl, combine flour, salt, and sugar. Gradually add the yeast mixture and knead until a smooth, elastic dough forms. Cover and let rise until doubled in size, about 1 hour.
  2. Shape the Pretzel Sticks: Punch down the risen dough and divide it into small portions. Roll each piece into thin sticks about 6 inches long. Place them on a parchment-lined baking sheet with space between each stick.
  3. Boil in Baking Soda Water: Bring 10 cups of water to a boil and carefully add baking soda. Boil each pretzel stick for 30 seconds using a slotted spoon, then return them to the baking sheet.
  4. Add Coarse Salt and Bake: Sprinkle the pretzel sticks generously with coarse salt. Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes, until golden brown and crisp.
  5. Finish with Butter: Immediately after removing from the oven, brush the sticks with melted unsalted butter to add shine and richness.

Notes

  • Use warm, not hot water to activate yeast without killing it.
  • Don’t skip the baking soda bath for authentic pretzel crust and flavor.
  • Ensure even thickness when rolling dough for uniform baking and crunch.
  • Use pretzel salt or kosher salt for the best coarse salt texture and flavor.
  • Brush with butter immediately after baking for a glossy finish and added moisture.

Nutrition

Keywords: pretzel sticks, German pretzels, snack, savory snack, baking, salty snack, crispy pretzels, homemade pretzels

Find it online: https://marygourmet.com/german-pretzel-sticks/