Pretzel Sticks

Total Time Prep: 70 min. + rising Bake: 10 min.
Yield 32 pretzel rods
Test Kitchen Approved
This pretzel sticks recipe makes wonderful chewy pretzels that taste incredible when they're still warm from the oven. They're also amazing with salt or a cheese dip. As an added bonus, you likely have all or most of the ingredients already on hand.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 8 cups water
  • 1/3 cup baking soda
  • 1 large egg yolk
  • 1 tablespoon cold water
  • Optional: Coarse salt and warm cheese sauce

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. In a large saucepan, bring 8 cups water and the baking soda to a boil. Punch dough down; divide into 32 portions. Roll each into a 5-in. log. Add to boiling water, a few at a time; cook 30 seconds. Remove with a slotted spoon; drain on paper towels.
  4. Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. If desired, sprinkle with coarse salt. Bake at 425° until golden brown, 9-11 minutes. Remove from pans to wire racks. Serve warm with cheese sauce if desired.

Nutrition Facts

1 pretzel rod: 69 calories, 1g fat (1g saturated fat), 8mg cholesterol, 156mg sodium, 13g carbohydrate (1g sugars, 0 fiber), 2g protein.

My kids and all their friends clamor for the large, chewy pretzel rods. They are fantastic fresh from the oven. —Lisa Shaw, Burnettsville, Indiana
Recipe Creator

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