Soft Puffy Pretzel Sticks

Recipe by JamesDeansGirl
READY IN: 2hrs 30mins
YIELD: 24 sticks
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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 flour; dough will be slightly sticky.
  • Transfer dough to a floured surface and knead until silky, about 3 minutes. If the dough is very sticky, knead in up to 1/4 cup more flour.
  • Transfer dough to a large oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in bulk, about 45 minutes.
  • Heat oven to 450*F. Line 3 large cookie sheets with parchment paper; butter the paper.
  • Punch dough down and turn out onto a floured surface.
  • Knead dough lightly, flatten it out, and cut into 24 pieces.
  • Roll each piece into a 9" stick about 1/2" thick.
  • Transfer sticks to the cookie sheets, spacing them 2" apart. Let stand, uncovered, until puffed, about 25 minutes.
  • In a large, deep skillet, stir the baking soda into 2 qts. water and bring to a simmer over high heat. Reduce heat to medium.
  • Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time into the simmering water for 30 seconds, turning once.
  • Add about 1 cup of hot water to the soda mixture before cooking each batch of pretzels.
  • Drain pretzels on paper towels, then return them to the cookie sheets.
  • Brush pretzels with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes. Serve warm.
  • The baked pretzels can be stored overnight in an airtight plastic storage bag. Reheat before serving.