This recipe for German soft pretzel sticks has been a weekend ritual in my kitchen for years. I first stumbled on the combination of a warm, slightly sweet dough and a baking-soda bath one chilly afternoon while trying to recreate the flavors of a street-side pretzel I loved from a visit to Munich. The result was so irresistible that friends and family demanded a repeat—these sticks are crisp on the outside with a glossy, deeply browned crust and a soft, pillowy interior. They smell of browned crust and butter, and the coarse sea salt gives every bite that satisfying contrast.

I love making these when guests are coming over because they are hands-on, fun to shape, and they travel well to gatherings. Rolling each portion into a 7-8 inch stick becomes almost meditative, and the baking-soda bath is the secret step that gives the exterior that traditional pretzel flavor and color. My kids call them "dipping wands" because they disappear into mustard, cheese sauce, or even a sweet honey butter. I discovered a few technique tweaks over time — slightly warmer water to activate the yeast, a short second rest for the shaped sticks, and brushing parchment with a dab of butter so the bottoms don't stick. These small details make a big difference in texture and finished appearance.

Ingredients

• Dough - Light Brown Sugar: Use 1/2 cup packed light brown sugar to add a subtle molasses note that deepens crust color and balances the slight tang from the baking soda bath. I often buy Domino or store-brand packed brown sugar and fluff it before measuring.
• Dough - Warm Water: 2 cups warm water (about 110°F) activates the yeast; use a thermometer for accuracy. Water that is too hot kills yeast; too cool slows activity dramatically.
• Dough - Active Dry Yeast: 5 1/2 teaspoons active dry yeast is slightly more than a standard packet; ensure freshness for a reliable rise. Fleischmann's and Red Star are dependable brands.
• Dough - Oil: 1/4 cup vegetable or canola oil adds tenderness and keeps the crumb soft; olive oil will change flavor and is not recommended for the classic profile.
• Dough - All-Purpose Flour: 5 3/4 cups all-purpose flour (plus more for kneading). King Arthur or Gold Medal give consistent results. The flour amount can vary slightly by humidity; the dough should be slightly tacky but manageable.
• Baking Soda Bath: 3/4 cup baking soda dissolved in 2 quarts water with 1 cup hot water kept on hand to maintain temperature between batches; this alkaline bath creates the distinct pretzel crust.
• Finishing - Egg Wash: 1 large egg beaten with 1 tablespoon water for a shiny, golden finish.
• Finishing - Butter: 1 tablespoon butter to lightly butter parchment so bottoms don’t stick and to add a faint buttery sheen to the base after baking if desired.
• Finishing - Coarse Sea Salt: Coarse sea salt for sprinkling gives the classic contrast of crunchy salt and soft interior; Maldon or coarse kosher salt both work well.

Instructions

Activate Yeast: In the bowl of a stand mixer, combine 1/2 cup light brown sugar and 2 cups warm water (about 110°F). Sprinkle 5 1/2 teaspoons active dry yeast over the surface and let sit undisturbed for 5 minutes until foamy. This foam verifies active yeast; if no foam appears, start over with fresh yeast and slightly warmer water. Prepare Dough: Add 1/4 cup vegetable oil and 3 cups of the 5 3/4 cups all-purpose flour to the yeast mixture, stir briefly to combine, then begin kneading on medium speed while adding the remaining 2 3/4 cups flour gradually. Knead for about 3 minutes until the dough is smooth and slightly tacky; add up to 1/4 cup more flour only if too sticky to handle. The dough should hold shape but still feel soft to the touch. First Rise: Lightly oil a large bowl and transfer the dough into it, turning once to coat. Cover tightly with plastic wrap and allow to rise at room temperature until doubled in size, roughly 45 minutes depending on ambient temperature. A warm, draft-free spot yields the best results. Preheat & Prep Baking Sheets: When the dough is nearly doubled, preheat the oven to 450°F (232°C). Line three large baking sheets with parchment paper and lightly rub 1 tablespoon butter over each paper to prevent sticking and encourage even browning on the bottom. Shape Pretzel Sticks: Punch down the dough and turn it onto a floured surface. Knead lightly to release large gas pockets and flatten into a rough rectangle. Cut into 24 equal pieces and roll each into a stick about 7-8 inches long and 1/2 inch thick. Place sticks 2 inches apart on prepared sheets and let rest uncovered until slightly puffed, about 25 minutes. Prepare Baking Soda Bath: In a large deep skillet or wide saucepan, bring 2 quarts water and 3/4 cup baking soda to a rolling boil, then reduce to a simmer. Keep 1 cup hot water in a kettle to top up between batches so the bath stays near simmer temperature—this prevents temperature drop that would reduce crust development. Boil Pretzel Sticks: Using two slotted spoons, gently lower 6 sticks at a time into the simmering bath. Boil for 30 seconds total, turning once after 15 seconds so all sides get exposure. Remove to paper towels briefly to drain. Add 1 cup hot water between batches to maintain the simmer and repeat until all sticks are treated. Apply Egg Wash & Salt: Return the boiled sticks to the baking sheets spaced evenly. Brush tops generously with the beaten egg and water mixture to promote a glossy, deep brown finish. Sprinkle coarse sea salt to taste across the tops. Bake: Bake in the preheated oven for about 10 minutes, rotating sheets halfway if needed, until the sticks have a deep golden-brown color and crisp crust. Timing will vary slightly by oven; watch the color closely in the final 2 minutes. Serve: Remove from oven and transfer to a wire rack to cool for a few minutes. Serve warm or at room temperature with mustard, cheese dip, or honey butter.

Storage Tips

To store, cool completely and place in an airtight container with a paper towel to absorb any residual moisture; keep at room temperature for up to 48 hours. For freezing, arrange cooled sticks on a baking sheet in a single layer and flash-freeze for 1 hour, then transfer to a zip-top freezer bag and freeze up to 3 months. Reheat directly from frozen at 350°F for 8-10 minutes, or thaw and refresh for 5-7 minutes to return the crust to crispness. Avoid storing in the refrigerator for long periods without reheating as the crumb can stale faster in cool, moist environments.

Ingredient Substitutions

If you need a dairy-free version, omit the post-bake butter and use a neutral oil to brush parchment; the dough is already dairy-free except for the optional butter finish. For a richer crust color without egg, brush with a mixture of 1 tablespoon baking soda dissolved in 1/2 cup water after boiling — this increases alkalinity similar to lye but is milder. Whole wheat pastry flour can replace up to half the all-purpose flour for a nuttier flavor; expect denser texture and add a splash more water if the dough feels dry. For gluten-free, this method is not suitable without specialized flours and binders; a separate formulation is recommended.

Serving Suggestions

Serve warm with classic brown mustard, beer cheese dip, or a honey butter for a sweet-savory contrast. They make a great appetizer alongside charcuterie or as a snack with a flight of beers for a casual gathering. Garnish with fresh chopped herbs like chives or rosemary on the cheese dip for brightness, or serve with a smoked paprika aioli for a contemporary twist. For a kid-friendly option, pair with a mild cheddar dip and sliced apples.

Cultural Background

Pretzels have a long history in German-speaking regions, where they are known for their distinctive knot shape and shiny, brown crust achieved through an alkaline dip. The stick form is a casual, convenient variation that still employs the same science: an alkaline precursor reacts with the dough surface during baking to produce Maillard browning and that unique pretzel flavor. Street vendors and bakeries in Bavaria popularized variations, ranging from soft, large loaves to smaller salted sticks like these.

Seasonal Adaptations

For autumn, fold in 1/2 teaspoon ground cinnamon and swap coarse salt for a light sprinkle of demerara sugar and a cinnamon-honey butter for a seasonal sweet version. In summer, serve with a chilled beer mustard and a cucumber-dill yogurt dip to keep things bright. Holiday variations include brushing with brown butter and sprinkling with flaky sea salt or topping with caramelized onion for a savory, festive appetizer.

Meal Prep Tips

For meal prep, shape the sticks and place them on a parchment-lined sheet, then cover tightly and refrigerate overnight; in the morning, boil briefly, egg wash, and bake for fresh results with minimal effort. Alternatively, flash-freeze shaped sticks before the baking-soda bath and keep them frozen for up to a month; allow to thaw slightly before the bath. This method is great for making large batches ahead of events and baking off fresh as needed.

These pretzel sticks have become a staple in my home for impromptu gatherings and cozy nights in. The process is forgiving, the ingredients are accessible, and the rewards — warm, golden sticks with a perfect chew and crunchy salt — are always worth the effort. I hope you enjoy making them as much as we do, and that they become a favorite for sharing with friends and family.