Soft Pretzel Sticks

Soft-pretzel-sticks

I love good bread and these soft pretzel sticks are a great snack with your favorite dipping sauce.  They also can be served as bread sticks on the side of a hearty soup.

 

 

Ingredients

FOR THE PRETZELS:

  • 1¼oz. Packet Active Dry Yeast (About 2¼ Teaspoons)
  • 1½ cups Warm Water
  • 1 Tablespoon Sugar
  • 2 Teaspoons Kosher Salt
  • 4 cups All-purpose Flour, Plus More For Dusting
  • 4 Tablespoons Unsalted Butter, Melted
  • 8 cups Cold Water
  • ¼ cup Baking Soda
  • 1 Large Egg, Lightly Beaten
  • Oil For Greasing Bowl
  • Pretzel Or Sea Salt (Optional)

Ingredients

FOR THE HONEY MUSTARD DIPPING SAUCE

  • 2 Tablespoons Whole Grain Dijon Mustard
  • 2 Tablespoons Honey
  • 2 Teaspoons White Balsamic Vinegar

Directions

  • Combine warm water and yeast in the bowl of a stand mixer. Let sit 10-15 minutes, or until foamy.
  • Add flour, sugar, and salt. Mix on low speed with dough hook for 1-2 minutes, or until dough just barely starts to come together.
  • Add melted butter and continue to mix with dough hook until dough is thoroughly mixed.
  • Grease a large bowl with oil and turn the dough out into the bowl. Cover and let rise in a warm place for one hour.
  • Lightly flour a board and turn out the dough. Knead a few times and roll out into a large 15×20″ rectangle.
  • Use a pizza cutter to cut the dough into 20 smaller 3×5″ rectangles.
  • Roll each small rectangle into a log, jellyroll style, working with the longer ends. Tuck the ends under and pinch the seams shut. Place these on a sheet pan, cover, and let rise again for 30 minutes.
  • Add the baking soda to 8 cups of cold water and stir to dissolve. Cover and bring to a boil over high heat.
  • Preheat the oven to 425.
  • Add 3-4 pretzel sticks to the boiling water and boil for 30 seconds. Flip and boil the other side for another 30 seconds. Remove from water and drain on clean towels.
  • Transfer the boiled dough to a sheet pan lined with parchment paper. Brush with lightly beaten egg and sprinkle on pretzel or sea salt if desired. Bake at 425 for 15 minutes, or until the soft pretzel sticks are dark golden brown.

HONEY MUSTARD DIPPING SAUCE:

  • Combine Dijon, honey, and white balsamic vinegar. Stir to combine or place all ingredients in a small jar and shake well. Serve as dipping sauce. More honey may be added if you like a sweeter sauce.
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