German Soft Pretzel Sticks
The recipe German Soft Pretzel Sticks can be made in roughly 10 minutes. For 19 cents per serving, you get a hor d'oeuvre that serves 24. Watching your figure? This lacto ovo vegetarian recipe has 163 calories, 4g of protein, and 3g of fat per serving. 305518 people were glad they tried this recipe. Head to the store and pick up active yeast, baking soda, flour, and a few other things to make it today. This recipe is typical of European cuisine. It is brought to you by Gather for Bread. With a spoonacular score of 50%, this dish is pretty good. Users who liked this recipe also liked German Soft Pretzel Sticks, German Soft Pretzel Sticks with Bacon, and Soft Pretzel Sticks.
Servings: 24
Cooking duration: 10 minutes
Ingredients:
5½ teaspoons active dry yeast
¾ cup baking soda
1 Tablespoon of butter (for buttering parchment)
¼ cup vegetable or canola oil
1 large egg beaten with 1 tablespoon of water
5¾ cups all-purpose flour, plus more for kneading
½ cup light brown sugar
2 cups warm water (about 110 degrees)
Equipment:
stand mixer
bowl
plastic wrap
oven
baking paper
baking sheet
microwave
frying pan
paper towels
Cooking instruction summary:
In a large bowl of stand mixer, combine the brown sugar and 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 cups of flour; the dough will be slightly sticky. Knead until smooth and silky, about 3 minutes. If the dough is very sticky, knead in up to cup more flour.Transfer the dough to an large, greased bowl, cover with plastic wrap and let stand at room temperature until doubled, about 45 minutes.Preheat the oven to 450. Line 3 large baking sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured surface. Knead the dough lightly, flatten it out and cut it into 24 equal pieces. Roll each piece into a 7-8 inch stick about inch thick. Transfer the sticks to the prepared baking sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.Heat up 1 cup of hot water on burner. Keep hot until needed. (Or heat in microwave.)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 medium. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water for a total of 30 seconds. Turning once after 15 seconds. Add about 1 cup of hot water before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the baking sheets, spacing them evenly. Add another cup of hot water before second batch.Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until deeply browned, about 10 minutes. Serve warm or at room temperature.
Step by step:
1. In a large bowl of stand mixer, combine the brown sugar and 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 cups of flour; the dough will be slightly sticky. Knead until smooth and silky, about 3 minutes. If the dough is very sticky, knead in up to cup more flour.
2. Transfer the dough to an large, greased bowl, cover with plastic wrap and let stand at room temperature until doubled, about 45 minutes.Preheat the oven to 45
3. Line 3 large baking sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured surface. Knead the dough lightly, flatten it out and cut it into 24 equal pieces.
4. Roll each piece into a 7-8 inch stick about inch thick.
5. Transfer the sticks to the prepared baking sheets, leaving at least 2 inches between them.
6. Let stand uncovered until puffed, about 25 minutes.
7. Heat up 1 cup of hot water on burner. Keep hot until needed. (Or heat in microwave.)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 medium. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water for a total of 30 seconds. Turning once after 15 seconds.
8. Add about 1 cup of hot water before cooking the second batch of pretzels.
9. Transfer the pretzel sticks to paper towels to drain, then return them to the baking sheets, spacing them evenly.
10. Add another cup of hot water before second batch.
11. Brush the pretzel sticks with the egg wash and sprinkle with salt.
12. Bake until deeply browned, about 10 minutes.
13. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
