Description
Golden brown, soft baked pretzel sticks with a chewy crust and fluffy interior. Perfect for dipping, snacking, and serving fresh from the oven with mustard or butter.
Ingredients
Scale
- 3.5 cups all-purpose flour
- 1 packet Fleischmann’s dry active yeast
- 1 tablespoon sugar
- 1 teaspoon agave nectar
- 4 tablespoons unsalted butter
- 0.5 cup baking soda
- 8 cups water
- 1 large egg yolk
- 1 tablespoon olive oil
- 2 tablespoons whole grain Dijon mustard
- 2.5 teaspoons coarse sea salt (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine 1 cup warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in melted butter, agave nectar, and olive oil. Gradually add flour and mix to form a dough.
- Knead the dough for 5–7 minutes until smooth. Cover and let rise for 1 hour until doubled in size.
- Divide dough into 10–12 pieces and roll into 6-inch sticks.
- Bring 8 cups water and baking soda to a boil. Boil each stick for 30 seconds, then place on baking sheet.
- Whisk egg yolk with 1 tsp water. Brush sticks with egg wash and sprinkle with coarse salt if desired.
- Bake for 12–15 minutes until golden brown. Brush with melted butter after baking.
- Serve warm with whole grain mustard or dip of choice.
Notes
- Boiling in baking soda water gives that classic pretzel texture and deep color.
- Chilling the dough briefly before shaping can make it easier to handle.
- These pretzels freeze well — reheat in oven at 350°F for 5–7 minutes.
Nutrition
- Serving Size: 1 stick
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg