Making fresh pretzel sticks is easier than you think. True, they need a baking soda bath, but this step is easy! Don’t get discouraged by thinking you can’t make pretzels at home. All you need are a few basic kitchen staples, and some elbow grease, and you have the perfect homemade snack. No need to go to the mall for your pretzel fix anymore!
Ingredients For Easy Homemade Pretzel Sticks
- Light brown sugar
- Active dry yeast
- water
- Vegetable oil
- Salt
- All-purpose flour
- Unsalted butter
- Baking soda
- Egg
- Flaky salt
- Yellow mustard
How To Make Homemade Pretzels?
- Place the brown sugar and warm water into a large bowl and mix until the sugar dissolves. Sprinkle the yeast over the water and let stand until foamy, about 5 mins.
- Using a fork, stir in the oil, one tbsp of salt, and 1 ½ cups of flour.
- Mix in the remaining flour, transfer to a floured surface, and knead until smooth. If the dough is too sticky, gradually add more flour until silky smooth.
- Place the dough into a large, greased bowl and cover with plastic wrap. Let rise in a draft-free place and at room temperature until doubled in size, about 45 minutes to 1 hour.
- Cover two baking sheets with parchment paper and grease the parchment paper. You can also use silpat mats.
- Punch the dough down, turn it onto a floured surface, cut it into 12 pieces, and roll each piece into 9-inch sticks about ½-inch thick. Place the sticks on the baking sheets and let rise, uncovered, for 25 mins.
- Preheat the oven to 450 F and place the oven rack in the center of the oven.
- Place a cooling rack on a third baking sheet.
- Pour two quarts of water into a large, high-sided skillet and stir in the baking soda. Bring to a simmer and place 6 sticks into the water for 30 seconds. Transfer them to the rack to drain them. Repeat with the remaining 6 sticks.
- Place the dry sticks on the baking sheets with the greased parchment paper ( 6 on each sheet), brush them with egg wash, and sprinkle flaky salt over them. Bake them for 8 to 10 minutes or until brown. Serve with yellow mustard.
Simple and Fast Pretzel Recipe
Ingredients
- ¼ cup brown sugar (light or dark)
- 1 cup warm water
- 1 envelope active dry yeast
- 2 tbsp vegetable oil
- ½ tbsp salt
- 2 ¾ - 3 cups all-purpose flour
- Unsalted butter for greasing
- ⅓ cup baking soda
- 1 egg beaten with 1 tbsp water
- Flaky salt
- Yellow mustard for serving
Instructions
- Place the brown sugar and warm water into a large bowl and mix until the sugar dissolves. Sprinkle the yeast over the water and let stand until foamy, about 5 mins.
- Using a fork, stir in the oil, one tbsp of salt, and 1 ½ cups of flour.
- Mix in the remaining flour, transfer to a floured surface and knead until smooth. If the dough is too sticky, gradually add more flour until silky smooth.
- Place the dough into a large, greased bowl and cover with plastic wrap. Let rise in a draft-free place and at room temperature until doubled in size, about 45 mins to 1 hour.
- Cover two baking sheets with parchment paper and grease the parchment paper. You can also use silpat mats.
- Punch the dough down, turn it onto a floured surface, cut it into 12 pieces and roll each piece into 9-inch sticks about ½-inch thick. Place the sticks on the baking sheets and let rise, uncovered, for 25 mins.
- Preheat the oven to 450 F and place the oven rack in the center of the oven.
- Place a cooling rack on a third baking sheet.
- Pour two quarts of water into a large, high-sided skillet and stir in the baking soda. Bring to a simmer and place 6 sticks into the water for 30 seconds. Transfer them to the rack to drain them. Repeat with the remaining 6 sticks.
- Place the dry sticks on the baking sheets with the greased parchment paper ( 6 on each sheet), brush them with egg wash, and sprinkle flaky salt over them. Bake them for 8 to 10 minutes or until brown. Serve with yellow mustard.
Nutrition
Frequently Asked Questions
How Do I Know If The Yeast Is Active?
Sprinkle the yeast over a mixture of water and sugar and let stand for 5 minutes. If the mixture foams up, the yeast is active.
How Can I Make Sure My Pretzels Have a Nice Shape?
Roll each piece of dough into a long rope and try to make it the same thickness throughout. If the dough retracts or resists being pulled, let it rest for a few minutes and try again.
Can I Skip the Baking Soda Bath?
This step is crucial to achieve the classic pretzel texture and flavor. Do not skip this step.
How Can I Make My Pretzels Nice and Brown?
Brushing them with egg wash (one egg beaten with one tbsp of water) helps with the browning. Do not skip this step. Also, make sure your oven is well-calibrated.
Can I Make The Dough Ahead Of Time?
You can make the dough and store it in an airtight container in the fridge overnight, but make sure to bring it to room temperature before shaping and baking the pretzels.
How To Store and Reheat Homemade Pretzels?
Place them in an airtight container at room temperature for up to 2 days, or freeze them in a single layer for up to 3 months. To reheat, place them frozen or cold, in the oven.
