German Laugenstange (Pretzel Sticks)
Chewy pretzel-textured bread sticks with a deep mahogany crust and salt topping. A German bakery classic made fresh in your own kitchen with a simple dough and signature lye bath.
- Total time
- 75 min
- Servings
- 4
- Calories
- 248
- Protein
- 7g
Ingredients
- 3 cups bread flour
- 1 cup warm water
- 1.5 tsp instant yeast
- 1.5 tsp salt
- 1 tbsp butter, melted
- ½ cup food-grade lye solution (1% by weight)
- 2 tbsp pretzel salt or coarse sea salt
- 1 tbsp sesame seeds or poppy seeds (optional)
Instructions
- 1
Mix flour, yeast, and salt in a large bowl.
- 2
Add warm water and butter. Stir until shaggy, then knead for 8 minutes until smooth and elastic.
- 3
Cover bowl with a damp towel and let rise 45 minutes until nearly doubled.
- 4
Divide dough into 8 equal pieces. Roll each into a 10-inch rope, pencil-thin.
- 5
Line two baking sheets with parchment. Arrange ropes on sheets; let rest 10 minutes.
- 6
Preheat oven to 425°F. Wear gloves. Dip each rope briefly (2 seconds) in lye solution.
- 7
Place dipped sticks back on parchment. Sprinkle immediately with pretzel salt and seeds if using.
- 8
Bake 12–14 minutes until deep mahogany brown. Cool on a wire rack.
Tools you’ll need
- large mixing bowl
- kitchen scale (recommended for accurate lye)
- rolling pin or work surface
- two baking sheets
- parchment paper
- shallow dipping bowl or container
- nitrile gloves (required for lye safety)
- wire cooling rack
- oven thermometer
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