Homemade Pretzel Sticks
These Homemade Pretzel Sticks are thin, golden and topped with flaky sea salt. The whole wheat dough takes 15 minutes to prep, then rests for about an hour before you roll, boil and bake the sticks.
They pair wonderfully with my jalapeno honey mustard and other earthy, savory dips.
I've recently been trying making a lot of essentials at home. My Air Fryer tortilla strips and Air Fryer crispy noodles come in so handy to use as a topping for soups and in salads.
This time, I wanted to try making a classic snack- something that I could use for my holiday charcuterie boards, and pretzel sticks seemed like a great idea!
Quick Look: Homemade Pretzel Sticks
- 🔪 Prep time: 15 minutes
- ⏲️ Cook time: 20 minutes
- 🕒 Rise time: About 1 hour
- 👪 Servings: 8
- 📋 Main ingredients: Whole wheat flour, instant yeast, baking soda and flaky sea salt
- ♨️ Cooking method: Mix → Rise → Roll → Boil → Bake
- ⭐ Difficulty: Moderate
- 🥣 Serving ideas: Pair with Chinese hot mustard, cheese dip or feature on a snack board.
Jump to:
What's So Great About the Recipe?
- Classic pretzel flavor. A short baking soda bath and a sprinkle of flaky salt give the sticks their savory finish.
- Made for dipping. The thin sticks are easy to grab and serve alongside a bowl of mustard or nacho cheese dip.
Recipe Ingredients
Whole wheat flour: The base that gives the dough a nutty flavor. I used it for my everything bagel crackers too.
Instant yeast + egg: To help the pretzel sticks rise and get that glossy finish.
Brown sugar: Adds a little sweetness.
Baking soda: For the water bath. This creates a nice golden brown crunchy exterior and keeps the interior soft.
See recipe card for quantities.
Substitutions & Variations
- Change the length. Roll shorter sticks for a snack board, keeping the thickness consistent across the batch.
- Adjust the salt topping. Sprinkle it lightly if you’re serving the sticks with a salty dip, or use an infused salt like garlic parsley salt or mixed herb salt to add a bit of extra flavor.
How to Make Homemade Pretzel Sticks
Step 1: Mix the whole wheat flour, instant yeast, brown sugar and oil with a pinch of flaky sea salt. Gradually add warm water until the dough is soft but firm enough to roll.
Step 2: Cover the dough and let it rise at room temperature for about an hour.
Step 3: Knead it again for a few minutes, then divide it into small portions.
Step 4: Whisk the egg in a small bowl and set it aside.
Step 5: Roll each portion into a long, thin rope on a clean or lightly oiled work surface.
Step 6: Bring water to a boil in a large pot and add the baking soda. Boil the ropes in small batches for 20–30 seconds.
Step 7: Lift them out with a slotted spoon and place them on a parchment-lined baking sheet.
Step 8: Brush the sticks with beaten egg and sprinkle with flaky sea salt. Bake at 425°F for 12–15 minutes, until golden brown and crisp.
💭 Top Tip
Roll the ropes to an even thickness from end to end. Very thin tips can brown before the thicker centers are ready.
Tips & Tricks to Nail the Recipe
- Add the water gradually. Stop when the dough comes together and holds its shape.
- Give the bath room to foam. Use a large pot and lower in only a few sticks at a time.
- Drain before brushing. Let excess water drip through the slotted spoon before moving the sticks to the baking sheet.
- Leave space on the tray. Separate the sticks so they bake evenly and are easy to lift off the parchment. I always do this when I make keto cinnamon crunch cereal and toasted coconut chips too.
How to Serve Pretzel Sticks
Serve the sticks with mustard, cheese dip or a creamy aioli. Try my Sriracha aioli or Chipotle aioli for a spicy kick or my black pepper aioli or sundried tomato aioli for something savory and subtle.
For a snack board, tuck them beside sliced cheese, fried stuffed olives and pickled cherries.
Troubleshooting and FAQs
The bath is what gives the sticks their characteristic pretzel flavor and deep golden crust. A quick dip of 20–30 seconds is enough.
Check that the ropes are similar in thickness and have space around them on the baking sheet. Tapered ends can brown before the center is ready.
Let them cool completely before transferring them to an airtight container. If they soften, warm them briefly in the oven to crisp the outside before serving.
More Easy Sides for a Cheese Board
Looking for more homemade staples? Try these recipes.
If you tried this Homemade Pretzel Sticks or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Pretzel Sticks
Ingredients
- 1.5 cups whole wheat flour
- 1 egg
- 1 teaspoon instant yeast
- 1 tablespoon brown sugar
- ⅓ cup baking soda
- 1 teaspoon flaky sea salt
- 3 tablespoon oil
Instructions
- In a mixing bowl, combine the whole wheat flour, yeast, brown sugar and oil along with a pinch of sea salt. Add some warm water gradually.
- Mix until you get a firm and soft dough. Cover and let it sit at room temperature for about 1 hour.
- Once the dough has risen, knead it again for a few minutes.
- In a small jar, whisk the egg and set it aside.
- Portion out the dough into small rounds and roll each piece out on a lightly oiled or clean surface into long, thin ropes.
- In a large pot, bring water up to a boil and add the baking soda. Gently transfer the pretzel sticks a few at a time into the pot and cook for 20-30 seconds.
- Remove using a slotted spoon and transfer to a baking sheet lined with parchment paper.
- Brush with the egg wash, sprinkle sea salt and pop in the oven preheated at 425°F for about 12-15 minutes or until the pretzel sticks appear golden brown and crispy.
- Remove, cool completely and serve.
Notes
- Use warm water rather than hot water when preparing the dough, as excessively hot water can affect the yeast.
- Add the water gradually until a soft, pliable dough forms. Avoid adding too much flour, as this can make the pretzel sticks dense.
- Let the dough rise for about an hour, or until noticeably puffed, before shaping.
- Roll the dough into evenly sized ropes so the pretzel sticks bake uniformly.
- Don't skip the baking soda bath, as it gives the pretzels their characteristic flavor and golden-brown crust.
- Boil the sticks in small batches for 20–30 seconds and let excess water drain before transferring them to the baking sheet.
- Brush the sticks generously with egg wash and sprinkle with flaky sea salt before baking.
- Bake at 425°F for 12–15 minutes, or until golden brown and crisp.
- Let the pretzel sticks cool before serving with mustard, cheese dip, or your favorite savory dips.
- Store leftovers in an airtight container once completely cooled. Reheat briefly in the oven to restore their crisp exterior.
