Crispy Pretzel Sticks with Whole-Grain Mustard
German laugenstange reimagined as a fast, chewy pretzel-style breadstick you can make in one bowl and bake on a sheet pan. Boiled in baking soda, brushed with butter, and finished with coarse salt—ready in 18 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 208
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- ¾ cup warm water
- 1.5 tsp instant yeast
- 2 tbsp baking soda (for boiling water)
- 2 tbsp butter, melted
- 1 tbsp coarse pretzel salt or sea salt
Instructions
- 1
Mix 2 cups flour, 0.75 cup warm water, 1.5 tsp yeast, and 1 tsp salt in a bowl until shaggy.
- 2
Knead by hand 3 minutes until smooth, then divide into 8 equal pieces and roll each into a 10-inch rope.
- 3
Bring a pot of water to a boil, stir in 2 tbsp baking soda, then dunk each rope 20 seconds per side.
- 4
Place boiled sticks on a sheet pan lined with parchment, brush with melted butter, sprinkle with coarse salt.
- 5
Bake at 425°F for 8–10 minutes until deep golden and crispy on edges.
- 6
Cool 2 minutes, then serve warm with mustard or as-is.
Tools you’ll need
- large mixing bowl
- rolling surface
- large pot
- sheet pan
- parchment paper
- pastry brush
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