This recipe for German soft pretzel sticks has been a weekend ritual in my kitchen for years and always brings the house to life. I first stumbled on this technique during an Oktoberfest celebration when I wanted a portable, dunkable bread that would pair with mustard and beer. The result was a simple dough enriched with brown sugar and oil, hand-rolled into long sticks, dipped briefly in a baking soda bath for that trademark deep brown crust, then baked until glossy and crisp. The combination of the slightly sweet dough, the alkaline bath that encourages Maillard browning, and a sprinkling of coarse salt produces a snack that is crunchy on the outside and pillowy inside—comfort food at its best. What I love most is how approachable the process is: no complicated folding or shaping, just straightforward mixing, a single rise, and gentle shaping into 24 uniform sticks. These have become my go-to when friends text last-minute “can you bring something warm?” — they travel well and are still delicious at room temperature. I often make a double batch and freeze some for later; reheated in a hot oven they recover almost like freshly baked ones. Expect a satisfying chew, a glossy crust from the egg wash, and those nostalgic pockets of salt that burst on the tongue.

Ingredients

• Light brown sugar: Use 1/2 cup packed light brown sugar for a touch of caramelized sweetness and color. I use Domino or a similar reliable brand; the molasses in brown sugar deepens the crust flavor without making the dough heavy.
• Warm water (about 110°F): 2 cups—this temperature wakes the yeast without shocking it. Use a kitchen thermometer or ensure water feels warm to the touch but not hot.
• Active dry yeast: 5 1/2 teaspoons. I reach for Fleischmann's or Red Star—both are consistent. Sprinkle over the warm water and allow it to foam to confirm activity.
• Vegetable or canola oil: 1/4 cup provides tenderness and a slightly softer crumb; avoid olive oil which can carry a stronger flavor.
• All-purpose flour: 5 3/4 cups plus extra for kneading. King Arthur or Pillsbury yields reliable gluten development for that chewy interior.
• Baking soda bath: 3/4 cup baking soda into 2 quarts water, with an additional 1 cup hot water ready to maintain temperature between batches. This alkaline bath is the key to the pretzel-like crust.
• Egg wash: 1 large egg beaten with 1 tablespoon water for a shiny, deeply colored finish.
• Butter for parchment: 1 tablespoon to lightly grease parchment and help with browning on the bottom.
• Coarse sea salt: For sprinkling—use Maldon or coarse pretzel salt for the best bite.

Instructions

Activate yeast: In the bowl of a stand mixer, combine 1/2 cup light brown sugar with 2 cups warm water (about 110°F) and stir until sugar dissolves. Sprinkle 5 1/2 teaspoons active dry yeast over the surface and let stand 5 minutes until foamy. Foaming confirms the yeast is alive; if it doesn't foam, start over with new yeast. Prepare dough: Add 1/4 cup vegetable or canola oil and 3 cups of the all-purpose flour to the yeast mixture and stir on low. Gradually add the remaining 2 3/4 cups of flour while the mixer runs with the dough hook on low. The dough will be slightly sticky; knead on medium for about 3 minutes until smooth and elastic. If excessively sticky, add up to 1/4 cup more flour, a tablespoon at a time. First rise: Transfer dough to a large greased bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled, approximately 45 minutes. This rest allows flavor development and a softer crumb. Preheat & prep baking sheets: Preheat oven to 450°F. Line three large baking sheets with parchment paper and lightly butter the parchment with 1 tablespoon butter to help the bottoms brown without sticking. Shape sticks: Punch down the risen dough and turn onto a floured surface. Knead gently to expel large air pockets, flatten, then cut into 24 equal pieces. Roll each piece into a stick about 7–8 inches long and 1/2 inch thick. Place evenly spaced on baking sheets with at least 2 inches between. Let rest uncovered until puffed, about 25 minutes. Prepare baking soda bath: Bring 2 quarts water and 3/4 cup baking soda to a full boil in a large, deep skillet on the stovetop. Reduce to maintain a simmer. Keep an extra 1 cup hot water ready to top up between batches so the temperature stays steady; temperature changes affect crust development. Boil pretzel sticks: Use two slotted spoons and gently lower 6 sticks at a time into the simmering bath. Boil for 30 seconds total, flipping once after 15 seconds to ensure even exposure. Remove and drain briefly on paper towels. Add 1 cup hot water to the bath between batches to keep it near simmering temperature and repeat until all sticks are treated. Egg wash & salt: Return the drained sticks to the prepared baking sheets. Brush tops generously with the beaten egg plus 1 tablespoon water. Sprinkle with coarse sea salt while the egg wash is still wet so the salt adheres and bakes into the crust. Bake: Bake in the preheated 450°F oven for about 10 minutes or until the pretzel sticks turn a deep golden brown and the crust is crisp. Oven times vary; watch closely in the final minutes to avoid over-browning. Serve: Serve warm or at room temperature. These stick shape wonderfully with mustard, beer cheese, or a honey butter dip.

Storage Tips

Store leftovers at room temperature in an airtight container for up to 2 days to preserve the crust. For longer storage, freeze the sticks in a single layer on a baking sheet until firm, then transfer to freezer-safe bags for up to 3 months. To reheat frozen sticks, place them on a parchment-lined baking sheet and warm in a 350°F oven for 8–12 minutes from frozen until heated through and the crust regains crunch. Avoid microwaving, which makes the crust soggy and the interior gummy. For best results after thawing, brush very lightly with melted butter and warm briefly to refresh flavor.

Ingredient Substitutions

If you need dairy-free results, skip the 1 tablespoon butter used for parchment—use a neutral oil or non-dairy margarine instead. For the egg wash, a mix of 2 tablespoons evaporated milk or a non-dairy milk with 1 teaspoon maple syrup can give color, though it won’t brown as deeply. To make a richer dough, swap 2 tablespoons of oil for melted butter, which will add flavor. Whole-wheat pastry flour can replace up to half the all-purpose flour for nuttier flavor, but expect a denser interior; you may need slightly more water. For a vegan version, use aquafaba (the liquid from canned chickpeas) in place of the egg wash and an oil in place of butter.

Serving Suggestions

Serve warm with traditional German mustard or a sharp beer cheese dip. For a brunch spread, include soft-boiled eggs, smoked salmon, and pickles—pretzel sticks add a fun textural contrast. For a sweeter twist, offer a cinnamon-sugar butter or apricot jam alongside. Garnish with a sprinkle of sesame or poppy seeds instead of salt for a visual change and a different flavor profile. These are especially good at casual gatherings where people can grab-and-go; arrange them upright in a tall glass or napkin-lined basket for an inviting display.

Cultural Background

Pretzels are a centuries-old bread with roots in European monastic traditions, especially in Germany where they became a symbol of good luck and religious devotion. The characteristic alkaline bath—often lye in traditional baking—gives pretzels their signature color and flavor. Home bakers usually use baking soda for safety and accessibility, which reproduces the crust and deep color effectively. Regional variations in Germany range from large soft pretzels sold at beer gardens to small hard pretzels and sweet pretzels with sugar toppings; these stick shapes are a convenient, portable adaptation of the classic soft pretzel.

Seasonal Adaptations

In winter, add a pinch of caraway seeds to the dough for a warming, savory note that pairs well with hearty stews. Spring and summer call for lighter accompaniments—pair with fresh herb dips and chilled salads. For holidays, top with everything bagel seasoning or a mix of rosemary and sea salt. You can also incorporate pumpkin spice into a sweet butter for a fall-themed serving. Small adjustments in topping and dip transform these from neighborhood snack to seasonal centerpiece.

Meal Prep Tips

To streamline for busy weeks, shape all sticks and freeze them raw on a tray. When needed, boil directly from frozen for a slightly longer boil and then bake until golden—this saves the proofing time while still yielding excellent texture. Alternatively, fully bake and freeze; reheat in a hot oven for 5–8 minutes. Label bags with date and bake instructions so anyone in the household can warm them properly. Keep dips portioned in small mason jars for grab-and-go serving.

These German soft pretzel sticks are a small ritual that brings comfort to meals, gatherings, and quiet nights in. Share them hot from the oven or pack a few for a picnic—the simple pleasures of warm bread and good company never go out of style. Give the method a try and make it your own with favorite salts, dips, and seasonal flavors.