Unsalted pretzel sticks are a versatile, crunchy snack made from a simple yeast dough that is boiled briefly in baking soda water before baking, giving them their signature chewy interior and deep brown crust. This recipe skips the coarse salt, so the sticks are perfect for anyone watching their sodium or for dipping into sweet or savory spreads. They come together in about two hours, most of it hands-off rising time, and the result is far fresher and more flavorful than anything from a bag.
Ingredients
- 1 ½ cups (355 ml) warm water (110–115°F / 43–46°C)
- 1 tablespoon (15 g) granulated sugar
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) fine sea salt
- 4 tablespoons (55 g) unsalted butter, melted, plus more for brushing
- ¼ cup (60 g) baking soda
- 6 cups (1.4 L) water, for boiling
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and melted butter. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide it into 16 equal pieces. Roll each piece into a rope about 8 inches (20 cm) long and ½ inch (1.25 cm) thick. Place the sticks on the prepared baking sheets, leaving space between them.
- In a large pot, bring the 6 cups of water to a boil. Carefully stir in the baking soda (it will foam up). Reduce the heat to a gentle simmer.
- Boil the pretzel sticks in batches of 3–4 for 30 seconds per side, using a slotted spoon to flip them. Remove and place back on the baking sheets.
- Brush the boiled sticks lightly with melted butter (this helps them brown). Bake for 12–15 minutes, until deep golden brown and firm to the touch.
- Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- Substitutions: Use bread flour for a chewier texture, or whole wheat for a nuttier flavor—just add an extra tablespoon of water if the dough feels dry. You can also use instant yeast; skip the proofing step and mix it directly with the flour.
- Storage: These are best the day they’re made, but you can store them in an airtight container at room temperature for up to 2 days. Refresh them in a 350°F (175°C) oven for 5 minutes to bring back the crispness.
- Common mistake: Don’t skip the boiling step—it’s what gives pretzels their distinctive chewy crust. Also, make sure the water is at a gentle simmer, not a rolling boil, or the sticks may wrinkle.
- Shaping: If the dough springs back when you roll it, let it rest for 5 minutes before rolling again. This makes shaping easier.
Serving Suggestions
Serve these pretzel sticks warm with a side of mustard, cheese dip, or hummus. They’re also great alongside a bowl of soup or chili, or as a party snack with a beer cheese fondue. For a sweet twist, dip them in melted chocolate or cinnamon sugar.
Variations
- Garlic-Butter Pretzel Sticks: After baking, brush with melted butter mixed with minced garlic and chopped parsley.
- Everything-Seasoned: Sprinkle with a mix of sesame seeds, poppy seeds, dried onion, and garlic powder before baking.
- Cinnamon-Sugar: Skip the butter brush before baking; after baking, toss in melted butter and a cinnamon-sugar mixture.
- Whole-Grain: Replace half the all-purpose flour with whole wheat flour and add an extra tablespoon of water.
Storage and Reheating
Store leftover pretzel sticks in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until crisp again. You can also freeze the baked sticks for up to 1 month; thaw at room temperature and reheat directly in the oven.
Frequently Asked Questions
Why do I need to boil the pretzel sticks in baking soda water? The alkaline solution gelatinizes the surface of the dough, which creates the chewy crust and deep brown color when baked. Without this step, you’d get plain bread sticks.
Can I use kosher salt instead of fine salt in the dough? Yes, but reduce the amount to ¾ teaspoon, as kosher salt is less dense and you may need less to achieve the same saltiness.
My dough didn’t rise. What went wrong? The water may have been too hot (over 120°F/49°C) and killed the yeast, or the yeast was old. Always check the expiration date and use a thermometer to ensure the water is between 110–115°F (43–46°C).
Can I make these gluten-free? It’s tricky because gluten-free flours don’t have the same elasticity. You can try a 1:1 gluten-free flour blend, but the texture will be more cakey and less chewy. Add a teaspoon of xanthan gum if your blend doesn’t include it.
How do I get a shiny crust? Brush the boiled sticks with an egg wash (1 egg beaten with 1 tablespoon water) instead of butter before baking. This gives a glossy, professional-looking finish.
Can I skip the sugar? Yes, but the sugar feeds the yeast and helps with browning. If you omit it, the sticks will be slightly less golden and the rise may take a little longer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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