German Soft Pretzel Sticks Recipe

I perfected my Homemade Soft Pretzels with one small trick that makes them the pretzels I always bring to Oktoberfest-style gatherings with a pint.

I get a little obsessed when Oktoberfest cravings hit. This Soft Pretzel Sticks Recipe is exactly that: pillowy, slightly chewy, salty on the outside and oddly addictive.

I love that the dough uses active dry yeast and a touch of baking soda for that authentic bite. Theyre best shared, with laughter and maybe something cold on the side but honestly they vanish before the first toast.

I’ll show you how to get that perfect chew and deep color without fuss. Trust me, you’ll want to make these again and again.

Ingredients

• Yeast eats sugars, makes dough rise, adds a faint tang, little protein
• All purpose flour gives structure mostly carbs some protein low fibre
• Sugar feeds yeast, adds sweetness and browning, pure carbohydrate, no fiber
• Baking soda puffs crust, neutralizes acidity slightly, gives that pretzel bite
• Butter adds richness, tender crumb, mostly fat, a bit of flavor
• Egg wash gives shine and brown, adds protein and gentle binding
• Coarse salt gives crunchy salt bursts, contributes sodium, balances the flavors
• Malt syrup or honey adds brown sugar flavor, helps dark crust, slight sweetness
• Warm water activates yeast, hydrates flour, no calories, just chemistry

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast, one 7 g packet
• 1 1/2 cups warm water (110°F / 43°C)
• 2 tablespoons granulated sugar
• 4 cups (500 g) all purpose flour
• 2 teaspoons fine salt
• 2 tablespoons unsalted butter melted
• 1 tablespoon vegetable oil
• 8 cups water
• 1/2 cup baking soda
• 1 large egg, lightly beaten
• 2 tablespoons coarse kosher salt or pretzel salt
• 1 tablespoon barley malt syrup or honey, optional

How to Make this

1. Stir the yeast, 1 1/2 cups warm water (110°F / 43°C) and 2 tablespoons sugar in a bowl, let sit 5 minutes until foamy or bubbly—if it doesnt foam toss and start again with new yeast.

2. In a large bowl mix 4 cups flour and 2 teaspoons fine salt, pour in the yeast mixture and 2 tablespoons melted butter, stir until shaggy dough forms.

3. Turn dough onto a floured surface and knead about 5 to 7 minutes until smooth and slightly tacky, or use a stand mixer with dough hook 4 to 5 minutes. Rub 1 tablespoon vegetable oil in a clean bowl, place dough inside, cover with a towel or plastic wrap and let rise about 1 hour until doubled.

4. Preheat oven to 450°F (230°C). Line baking sheets with parchment or lightly oil them. In a very large pot bring 8 cups water and 1/2 cup baking soda to a rolling boil.

5. Punch down the risen dough, divide into 12 to 16 equal pieces depending how thick you want the sticks. Roll each piece into a 12 to 14 inch rope, then cut or leave as sticks about 6 to 8 inches long. Try to make them even so they bake the same.

6. Working in batches, carefully lower 4 to 6 sticks into the boiling baking soda bath, boil 30 seconds on one side, flip and boil another 30 seconds, then lift with a slotted spatula and drain.

7. Place the boiled sticks on the prepared sheet, brush each with the lightly beaten egg, then sprinkle with 2 tablespoons coarse kosher or pretzel salt.

8. Bake 12 to 15 minutes until a deep golden brown, rotate sheets halfway if needed so they brown evenly.

9. Right after they come out brush with a little extra melted butter and, if you like, 1 tablespoon barley malt syrup or a drizzle of honey for shine and extra flavor. Cool a few minutes and serve warm with mustard and a cold beer.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Stand mixer with dough hook if you got one, otherwise a sturdy wooden spoon for mixing and kneading by hand
4. Floured work surface and bench scraper or sharp knife for dividing the dough
5. Large pot (6 qt or bigger) for the 8 cup baking soda boil
6. Slotted spatula or skimmer to lift and drain boiled sticks
7. Baking sheets plus parchment paper or a little oil to grease them
8. Pastry brush for the egg wash and melted butter
9. Instant read thermometer for checking water temp and a clean kitchen towel or plastic wrap to cover the dough during rise

FAQ

German Soft Pretzel Sticks Recipe Substitutions and Variations

• Active dry yeast: swap for instant yeast (same amount, stir straight into the flour no proofing) or fresh/cake yeast (use about 3 times the weight, so one 7 g packet active dry ≈ 21 g fresh; dissolve fresh yeast in the warm water first).
• All purpose flour: use bread flour for a chewier, more “pretzel-like” crumb (use the same weight). Or try up to 25-30% whole wheat for nuttier flavor. For gluten free, use a 1-to-1 gluten free AP blend with xanthan gum, expect different texture.
• Egg (for egg wash): replace with about 3 tablespoons whole milk or cream for a softer sheen, or 3 tablespoons melted butter for richer flavor but less shine. For a vegan gloss use 3 tablespoons aquafaba (chickpea liquid).
• Barley malt syrup: substitute honey 1:1 for sweetness, or light corn syrup for shine. If you want deeper, more robust flavor use molasses but start with half the amount so it doesn’t overpower.

Pro Tips

– Yeast first: water should feel warm not hot, about 110°F (43°C). Test it with your finger if you dont have a thermometer, and if the yeast mixture doesnt foam in 5 minutes start again with fresh yeast, old yeast gives weak rise.

– Dough feel matters more than time: stop kneading when the dough is smooth and slightly tacky, not sticky. If youre not sure, the dough should spring back a little when poked; over-knead and it gets tough, under-knead and youll get dense sticks. Add flour a tablespoon at a time only if it’s overly sticky.

– Shape then rest: roll your ropes even thickness so they bake the same, then let them rest 8 to 10 minutes before the baking soda bath so the gluten relaxes and they wont snap back or shrink during boiling. Also work in small batches when shaping so the pieces dont dry out.

– Boil, egg wash, finish: dont overcrowd the pot, 4 to 6 sticks at once is plenty, flip gently after 30 seconds. Brush the egg wash lightly so it doesnt pool, sprinkle salt right after brushing, and bake to a deep golden color not just to the clock. Right out of the oven brush with butter and a little honey or malt for shine, and store in a paper bag and reheat 5 to 7 minutes at 350°F to freshen up.