German Soft Pretzel Sticks

Name: German Soft Pretzel Sticks
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 24
Cuisine: German, European
Ingredients: 2 envelopes active dry yeast; 177 milliliters baking soda; 1 large egg beaten with 1 tablespoon of water; 1 liters all-purpose flour, plus more for kneading; 118 milliliters light brown sugar; 24 servings Flaky salt, such as Maldon; 59 milliliters vegetable oil; 24 servings Water; 24 servings Yellow mustard, for serving

The recipe German Soft Pretzel Sticks could satisfy your European craving in roughly 2 hours and 10 minutes. One serving contains 154 calories, 4g of protein, and 3g of fat. For 13 cents per serving, you get a hor d'oeuvre that serves 24. If you have active yeast, baking soda, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved.

Ingredients you will need

Brown Sugar

Water

Equipment you will use

Bowl

Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.

Ingredients you will need

Vegetable Oil

Dough

All Purpose Flour

Water

Yeast

Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour.

Ingredients you will need

Dough

All Purpose Flour

Transfer the dough to an large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes.

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Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat the oven to 45

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Oven

Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces.

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Butter

Dough

Punch

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Baking Paper

Baking Sheet

Roll each piece into a 9-inch stick about 1/2 inch thick.

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Roll

Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them.

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Equipment you will use

Baking Sheet

Let stand uncovered until puffed, about 25 minutes.

In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once; add about 1 cup of hot water after before cooking the second batch of pretzels.

Ingredients you will need

Pretzel Sticks