* Exported from MasterCook *
Pretzel Sticks, German Soft
Recipe By : Grant Achatz, December 2006
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup light brown sugar
Water
2 envelopes active dry yeast
1/4 cup vegetable oil
5 3/4 cups all-purpose flour -- plus more
for kneading:
3/4 cup baking soda
1 large egg -- beaten with
1 tablespoon water
Flaky salt -- such as Maldon
Yellow mustard -- for serving
Soft pretzels right out of the oven are awesome. You can eat these
slightly sweet, chewy, dark pretzel sticks plain or with mustard.
Active: 30 min
Total: 2:10
Yield: 24
In a large bowl, stir the brown sugar into 2 cups of warm water until
dissolved. 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.
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. 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.
Preheat the oven to 450F. 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. Roll each piece into a 9" stick about 1/2"
thick. Transfer the sticks to the prepared cookie sheets, leaving at
least 2" between them. 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. Transfer
the pretzel sticks to paper towels to drain, then return them to the
cookie sheets, spacing them evenly.
Brush the pretzel sticks with the egg wash and sprinkle with salt.
Bake until richly browned, about 10 minutes. Serve warm or at room
temperature, with mustard.
S(Internet address):
"https://www.foodandwine.com/recipes/german-soft-pretzel-sticks";
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Per Serving (excluding unknown items): 145 Calories; 3g Fat (17.5%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
9mg Cholesterol; 1893mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0622