Soft, tender, buttery and brushed with a garlic and herb butter… these soft pretzel sticks from scratch taste amazingly good!
I’ve been wanting to make my own pretzels for a while now… and I finally put on my big girl pants and tried it. And you know what? They. Were. Amazing! It’s a little bit of work, but totally worth it, I promise you! Seriously, insanely good.
Start by adding the water, sugar and salt in the bottom of your stand mixer (fitted with the dough hook), and sprinkle the yeast right on top. Let it sit for about 5 minutes or so. It will foam slightly and smell “yeasty”.
Add your flour and melted butter and mix at low speed until mixed together well. Switch speed to medium and mix about 4-5 minutes (mine only took 3), until dough pulls away from the sides of the bowl and looks smooth.
Place dough into an oiled bowl, cover with plastic wrap and let sit about an hour in a warm place.
Bring a large stockpot of water mixed with baking soda to a boil. Preheat oven to 450 degrees, and line 2 baking sheets with parchment paper and spray lightly with cooking spray.
Spray a plastic cutting board or your counter with cooking spray and turn dough out onto your work surface. Work it into a ball and cut in half. Cut each half into 8 pieces. Roll the pieces out into 10-12″ ropes.
Boil the pretzel sticks, one at a time, for 30 seconds each. Remove with a strainer and place onto the prepared baking sheet. Beat an egg yolk with a bit of water to make an egg wash, and brush each pretzel stick with the egg wash, then sprinkle with salt. I didn’t have pretzel salt as the recipe called for, so I used sea salt instead.
Bake for 14-15 minutes, turning over after about 8-9 minutes, until they are dark golden brown. Once they are finished, remove from oven and brush with some melted butter that has been mixed with some garlic powder and fresh parsley.
As you can see, they’re a little free-form and rustic looking… which I like 🙂
These taste… dare I say it… BETTER than that certain pretzel place in the malls!! And they’re from scratch, so you can feel better about what’s in them 🙂
I paired these with my Beer Cheese and Onion Soup and it was a match made in heaven!
Sooooo soft and fluffy on the inside!
These would be a great appetizer, side dish, or snack for the kids after school (or anytime).
Recipe modified slightly from Alton Brown
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 1/2 cups warm water
- 1 Tbsp sugar
- 2 tsp kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 Tbsp unsalted butter melted
- 2/3 cup baking soda
- 1 Tbsp egg yolk beaten with 1 water
- Sea salt
OPTIONAL GARLIC BUTTER:
- 3 Tbsp salted butter, melted
- 1/2 tsp garlic powder
- pinch of minced fresh parsley
Instructions
- Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Let to sit for 5 minutes or until it foams slightly and smells “yeasty”.
- Add the flour and melted butter and, using the dough hook attachment, mix on low until well combined. Switch to medium speed and knead about 4 minutes, until the dough is smooth, elastic and pulls away from the side of the bowl.
- Place dough in an oiled bowl, cover with plastic wrap and let rise for 1 hour.
- Bring a large stockpot of water mixed with baking soda to a boil.
- Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper and lightly spray with cooking spray.
- Spray a cutting board or your counter with cooking spray and shape dough into a ball. Cut dough in half, and cut each half into 8 pieces (for a total of 16 pieces). Roll each piece into a 10-12″ rope.
- Beat egg yolk with tablespoon of water and set aside.
- Boil each stick one by one, for 30 seconds each. Remove them from the water with a strainer or large spatula. Place on prepared baking sheets, brush with egg wash and sprinkle with sea salt. Bake until dark golden brown in color, about 14 minutes (flipping over after about 8-9 minutes). Let cool for 5 minutes before serving.
- If desired, combine garlic butter ingredients and brush onto cooked pretzels.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Lenny says
Please send me the information 0n that Pretzal snacks.
Thank-you
The Chunky Chef says
What information are you asking for? The recipe and all the tips and tricks are already here in the post that you commented on 🙂
Pam says
Do you have to use a stand mixer or can you knead by hand?
The Chunky Chef says
You could knead it by hand if you’d like, although I’ve only tested this recipe with a mixer.
Matt says
Easy to follow recipe and the end result is great!! Thank you for sharing this with the world.
Carol Barrow Atkinson says
How can you make these and freeze the I tried freezing before I baked them and they were not near as good as the fresh ones. May bake them and then freeze them. What’s your take on this.
The Chunky Chef says
I haven’t tested freezing these pretzel sticks, so I can’t say for certain how well it would work out, or have any tips to share with you. If you do some experimenting, I’d love to know how it turns out freezing the baked sticks.
Darrel says
never made soft pretzels before so followed the recipe to the letter. I have to admit after adding 4 cups flour it was a little thicker than I like for bread but I was committed to following the recipe so I added the extra 1/2 cup flour and ended up kneading it to get it all mixed into the dough. did seem to stiff but I continued on. When I was ready to roll it into sticks my grandkids wanted it the traditional pretzel shape so I let them roll and shape them before boiling and bakeing. the results?? WOW they were great warm out of the oven we scarfed them all down and when the grandkids came over the next day they wanted to make another batch which we did with the same results this is really a keeper recipe easy to make texture good and the taste was perfect and the bonus the grandkids loved makeing and eating them. thanks for the recipe. I may try cutting the flour down to 4 cups instead of 4 1/2 just to see if it makes any difference just because I’m lazy and would like the mixer to do all the work for me instead of kneading in the last 1/2 cup
Inna says
The flour to water ratio is waaaaay off – i needed at least 1/2 to 1 cup of water more in order to get dough that looks like a dough… other than that – tastes good. I sprinkled some poppy seeds and sesame seeds and it turned out great
Jen says
How early can I prepare the dough bs when I want to bake it? These sound great for the game tonight.
The Chunky Chef says
I’ve not prepared the dough other than written in the recipe.
Inna Tacheva says
Can you add some measurements instead of One package dry yeast. It will be very helpful to the people in other countries that don’t have Fleischmann’s fx
Thank youu!
The Chunky Chef says
One standard package of yeast is 1/4 oz (7 grams), or 2 1/4 tsp.
Heather says
This was definitely a bit more work, BUT TOTALLY WORTH IT! My family went crazy for them. Paired with Zuppa Toscana. We are all in a pretzel coma.
Beth says
Omg, made these today as a snow day snack. Wow.. so yummy. Next time, I will braid them to make them prettier!
Jarod Falk says
Can you make this recipe into pretzel bites by cutting up the dough into smaller chunks and decrease baking time in the oven?
The Chunky Chef says
You absolutely can! Without testing it myself, I can’t say exactly how long to bake them, but I would estimate around 10-15 minutes (depending on the size of the pretzel bites).
Rebecca Hunt says
What yeast did you use?
The Chunky Chef says
I use Fleischmann’s or Red Star Platinum (my personal favorite – but my grocery store doesn’t carry it).
Jarod Falk says
Would the beer cheese sauce work for these pretzels like the one you use for the pigs in the blanket or is it better if I use the beer/onion cheese soup but prefer thicker.
Catie says
I make this into bites all the time! Just watch them till they are as dark as you want them, I also half the recipe and it makes enough bites for my family of five
Kristin says
I made these this afternoon for the first time. My family LOVED them! This recipe is a keeper. They are super delish. Thanks for sharing the recipe.
Marianne Bennett says
These pretzel sticks came out delicious! Highly recommend
Amy wald says
When do you add the baking soda??
The Chunky Chef says
In step 4 of the recipe, you add the baking soda to the boiling water.
Cara says
These are delicious mine don’t look as nice but taste is great
Christine says
How can I print the recipe?
When I click on the print option, the page is set up to print but there is no option to print that page.
The Chunky Chef says
What browser are you on? I’ve tried it in both Chrome and Safari and it automatically opened the print function. If it doesn’t automatically pop up, once on the print page, you should be able to go to File > Print in your navigation bar.
Jeannette says
I love the sticks for dipping – but I’m thinking pretzel bites would work too. Yes?
The Chunky Chef says
Absolutely! Not sure on the baking time for those though, you’ll have to play with it a bit 🙂
Paige Rappleye says
Did you try this if so how long did you bake them and how did they turn out?
Maggie says
Has anyone tried adding pepperoni? Or cheese?