German salty pretzel sticks with salt
If you love flavorful pastry snacks, try the golden Bavarian pretzels, the soft, delicious Bavarian bread rolls, and the fluffy sesame pretzels for even more homey comfort.
Ingredients · Servings 8
- white wheat flour - 500 g
- lukewarm water - 300 ml
- fresh yeast - 20 g
- sugar - 1 tsp.
- salt - 1 1/2 tsp.
- soft butter - 40 g
- water - 1500 ml
- soda bicarbonate - 50 g
- edra sol - 1 tbsp.
Method · 1 h 45 min
- Crumble the yeast into the lukewarm water, add the sugar and leave the mixture for 5-10 minutes until it becomes slightly foamy. This indicates that the yeast is active and the dough for German pretzel sticks will rise well.
- In a large bowl, mix the flour and salt. Add the yeast and softened butter. Knead a smooth and elastic dough for about 8-10 minutes by hand or 5-6 minutes with a mixer with a hook. If the dough is too sticky, add a little flour, but not too much, so that the sticks remain soft on the inside.
- Cover the bowl and let the dough rise in a warm place for 45-60 minutes, until it has visibly increased in volume. Then transfer it to a lightly floured surface and divide it into 8 equal parts.
- Each piece is shaped into a smooth oblong stick about 18-20 cm long. The ends can be rounded slightly to resemble the classic German pretzel sticks from a bakery.
- Arrange the shaped sticks on baking paper and let them rest for 15 minutes.
- Preheat the oven to 220 degrees. Bring the water for the baking soda bath to a boil in a large saucepan, then reduce the heat to a gentle simmer. Add the baking soda carefully, as the mixture may bubble.
- Each stick is placed in the baking soda bath for 25-30 seconds, turning once. Remove with a slotted spoon and return to a baking sheet lined with parchment paper. This step is important for the typical dark brown color, slight shine, and characteristic taste of the pretzel.
- With a sharp knife, make 3-4 diagonal cuts on each stick. Sprinkle with coarse salt while the surface is still damp to ensure it sticks well.
- Bake the pretzel sticks for 13-16 minutes in the preheated oven until they are deep brown and the cuts open and remain light.
- Transfer the finished salt sticks to a wire rack and let them cool for at least 10 minutes.
- Serve slightly warm or completely chilled. Goes well with cheese, butter, mustard or as a savory snack with beer. Store in a paper bag for up to 2 days, and before serving, warm for 5 minutes at 180 degrees. Can also be frozen after completely cooling.
