If you enjoy homemade soft pretzels, than you must try
these Soft Pretzel Sticks. While they don't have that twisted pretzel
shape, they still have that wonderful pretzel flavor and texture, only
with the added flavor of melted cheese. Did you know that the big
difference between regular bread and a pretzel, is that pretzels are
boiled and then baked? It is the boiling that gives the outside of the
pretzel its beautiful golden brown color and uniquely crisp yet chewy
Commercially made pretzels are
boiled in a mixture of water and food lye. That is how the pretzels get
their crisp and chewy outside crust. But you have to be very careful when
using food lye, wearing goggles and rubber gloves as you don't want
any touching your skin. So what I like to do instead, which gives you
almost the same results, is to boil
the Pretzel Sticks in a mixture of water and baking soda (bicarbonate of
A few notes on ingredients. The recipe calls for both All Purpose (Plain)
Flour and Bread Flour. The addition of bread flour helps to give the pretzels
their chewy texture. I have used SAF Red Instant Yeast in this recipe.
This type of yeast gives a good
rise, especially when making breads with long fermentation periods. An
added bonus is that since the grain particles are so small, it doesn't
need to be proofed. However, you can use active dry yeast (2 teaspoons - 6
grams) but you will have to first activate the yeast in the water (have the
water warm). We also add some
(diastatic) powder which breaks down the starch and gives sugar
for the yeast to feed on. This is especially good for a dough like this,
that has a long fermentation period. Malt powder also aids in browning.
For the salt I like to use kosher salt. And lastly we need water. I like
to use cold, from the fridge, filtered water.
Continue to the
Soft Pretzel Sticks recipe page.....