Crunchy Pretzel Sticks
Pretzel sticks take on a whole new life when you make them with something other than standard white flour. I love this mix of whole-wheat, bread, and barley flours. For a different flavor, skip the egg wash and lightly brush each pretzel stick with a mixture made from 1 tablespoon honey and 1/2 teaspoon dry mustard before baking.
NotesTo make peanut butter-stuffed pretzels, prepare the pretzel dough as directed, but roll the dough into a 1/8-inch-thick rectangle. Cut the rolled dough into 1½-by-1½-inch squares. Place ¼ teaspoon of peanut butter in the center of each piece of pretzel dough and roll the dough around the peanut butter filling, pinching the edges together to seal. Place the filled pretzels, seam side down, on a parchment-lined baking sheet. Brush with the egg mixture, sprinkle with coarse salt, and bake in a 425°F oven until the pretzels are a deep golden brown, about 15 minutes, rotating the baking sheet every 5 minutes. Cool on a wire rack.
For gluten-free Crunchy Pretzel Sticks, replace the whole-wheat, bread, and barley flours with an equal weight of gluten-free all-purpose baking mix plus 1 tablespoon freshly ground chia seeds mixed with 2 tablespoons water. The dough won’t have the same elasticity as the wheat-based dough, so you’ll need to work with the dough very carefully. For gluten-free Peanut Butter-Stuffed Pretzels, roll the dough between two pieces of parchment paper dusted with gluten-free flour.
For Vegan Crunchy Pretzel Sticks, skip the egg white and mix the baking soda with an additional tablespoon of water before brushing it on the pretzels.
24 to 30 cups pretzels
Total Timeunder 4 hours
Dietary Considerationhalal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Mealkid snack, snack
Taste and Texturecrunchy
- ¼ cup (30 grams) whole-wheat or rye flour
- 1 cup (120 grams) bread flour
- 1¼ cup (30 grams) barley flour
- ½ cup (4 ounces) plus 1 tablespoon water, divided
- ¼ teaspoon active dry yeast
- ½ teaspoon rapadura or cane sugar
- 1 tablespoon brown rice syrup
- ¼ teaspoon salt
- 1 egg white
- ½ tablespoon baking soda
- 2 tablespoons coarse sea salt
Sift the whole-wheat flour, bread flour, and barley flour together and set aside.
Warm ½ cup of the water to 115°F. In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, yeast, sugar, and brown rice syrup. Mix well on low speed and let stand for 5 minutes. Add the salt and half of the flour mixture and mix on low speed to create a loose dough, about 1 to 2 minutes. Switch to the dough hook and, with the mixer on low speed, add the remaining flour mixture a little at a time until the dough comes together into a ball. Increase the mixer speed to high and knead for 3 minutes. Punch down the dough and continue to knead on medium-low speed for another 2 minutes, until the dough is smooth and not sticky. If the dough is very sticky, add a bit more bread flour.
Cover the dough and let it proof for 1 hour in a warm spot.
Preheat the oven to 375°F. Line 2 baking sheets with parchment and set aside.
Divide the dough into 4 pieces. Keep the dough you aren’t working with covered. Working with one piece at a time, pinch off tablespoon-sized pieces of dough and roll into long 1/4-inch-thick logs. Place the logs on the prepared baking sheets. Repeat with the remaining dough.
In a small bowl, whisk the egg whites with the baking soda and remaining 1 tablespoon water. Brush each pretzel generously with the egg wash and sprinkle with the coarse salt.
Bake until the pretzels are a deep golden brown, 10 to 15 minutes, rotating the baking sheets every 5 minutes. Cool on a wire rack, and serve long or break into smaller sticks.
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2012 Lara Ferroni