Best Soft Jumbo Pretzel Sticks Super Easy Recipes

EASY HOMEMADE SOFT PRETZELS

Steps:

• Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.
• Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
• Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
• With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
• Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
• Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
• Bake for 12-15 minutes or until golden brown.
• Remove from the oven and serve warm with spicy nacho cheese sauce.
• Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.

LARGE SOFT PRETZELS (QUICK)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.
• Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes and arrange on a baking sheet; brush with egg and sprinkle coarse salt over each.
• Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

SOFT GIANT PRETZELS

Steps:

• In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape. , Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels., Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.

SOFT PRETZEL STICKS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
• Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
• Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
• Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
• Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
• Preheat the oven to 450 degrees F (230 degrees C).
• Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
• Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
• Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

MOVIE THEATER PRETZEL RODS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In a large saucepan, bring 8 cups water and baking soda to a boil. Punch dough down; divide into 32 portions. Roll each into a 5-in. log. Add to boiling water, a few at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels., Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. If desired, sprinkle with coarse salt. Bake 425° until golden brown, 9-11 minutes. Remove from pans to wire racks. Serve warm with cheese sauce, if desired.

SOFT JUMBO PRETZEL STICKS (SUPER EASY)

Steps:

• 1. Roll each piece of dough into a 5" rope. Place on a large prepared baking sheet. Cover with saran wrap sprayed with non-stick spray, place in a warm spot and let rise for about an hour.
• 2. Place 2 quarts of water in a large saucepan. Add baking soda and bring to a boil. Reduce heat to medium low. Gently place each stick in the soda water and simmer gently for 15 seconds per side.
• 3. Drain on a wire rack and return to prepared baking sheet. (I use parchment paper.) Score lightly every inch or so, if desired. Combine egg with 1 TB. water to make an egg wash. Brush each with egg wash and sprinkle with course salt.
• 4. Bake at 375 degrees for 5-10 minutes until golden brown.
• 5. SERVING SUGGESTIONS: I like mine with honey mustard or yellow mustard, but a melty cheese sauce is also delicious. On game day, I serve with my Wisconsin Beer Dip. (Recipe in comments section.) Also excellent served with Cheddar Potato Soup.