Pretzel Sticks Recipes

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.

HOMEMADE HARD PRETZELS

Steps:

• Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 350 degrees F.
• Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.
• Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.

CARAMEL PRETZEL STICKS

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and butter; bring just to a boil over medium heat, stirring constantly. Boil, without stirring, 4 minutes. Remove from heat; stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Keep warm. , Pour 2 cups caramel mixture into a 2-cup glass measuring cup. Quickly dip each pretzel halfway into caramel; allow excess to drip off. Place on well-buttered baking sheets; let stand until firm. (Rewarm caramel mixture and replenish as needed.), In a microwave, melt white candy coating; stir until smooth. Dip half of the caramel-dipped pretzels into the white coating; return to baking sheets. Melt milk chocolate coating; dip remaining pretzels; place on baking sheets., Drizzle white-dipped pretzels with milk chocolate coating; drizzle milk chocolate-dipped pretzels with white coating. If desired, sprinkle with walnuts. Store in airtight containers.

EASY CHOCOLATE-COVERED PRETZEL STICKS

Steps:

• Cover tray with waxed paper. Dip pretzels halfway into chocolate; gently scrape off excess chocolate.
• Coat lightly with sprinkles; place on prepared tray.
• Refrigerate 15 min. or until chocolate is firm.

PRETZEL BROOMSTICK

Steps:

• Cut each string cheese stick into thirds. Snip the ends of each third into thin strings to look like a broom.
• Place a pretzel stick into each piece of string cheese to create the broom handle. Tie a spinach strip around the cheese.

PRETZEL-LIKE BREADSTICKS

Steps:

• Preheat oven to 350 degrees.
• Whisk yeast into water and combine in a large mixing bowl with flour and honey. Kneed at least 10 minutes. The amount of flour you use will vary - make sure your dough is just not sticking to the bowl and remains pliable.
• Cut dough into 32 pieces. Make ropes of your dough about 5" long and brush them with melted butter or olive oil.
• Sprinkle on parmesan cheese and allow to raise approximately 15 - 20 minutes.
• Bake 15 - 20 minutes or until golden brown.