German Lye Pretzel Sticks

Ingredients

• 2.5 cups bread flour
• ¾ cup warm water
• ½ teaspoon instant yeast
• ½ teaspoon fine sea salt
• ½ teaspoon sugar
• 1 tablespoon sodium hydroxide solution (lye bath)
• 1 cup water for lye bath
• 1 tablespoon coarse pretzel salt

Instructions

1. 1

   Pour 0.75 cup of warm water (around 100°F) into a large mixing bowl. Add 0.5 teaspoon of instant yeast and 0.5 teaspoon of sugar, then let sit for 1 minute until foamy — this activates the yeast so your dough will rise properly.

2. 2

   Add 2.5 cups of bread flour and 0.5 teaspoon of fine sea salt to the yeast mixture. Stir with a wooden spoon until shaggy dough forms, then transfer to a lightly floured work surface.

3. 3

   Knead the dough for 8–10 minutes, pushing it away from you with the heel of your hand, folding it back over itself, and rotating it a quarter turn each time. The dough is ready when it's smooth, elastic, and springs back slowly when you poke it — it should not be sticky.

4. 4

   Shape the dough into a ball, then place it in a lightly oiled bowl. Cover with a damp kitchen towel and let rise at room temperature for 30 minutes until puffy but not quite doubled — you want a light, airy crumb, not an over-proofed dense one.

5. 5

   Turn the dough out onto a lightly floured work surface and gently press it into a 4×6-inch rectangle using the tips of your fingers — do not fully deflate it. Using your hands, roll the rectangle tightly from the short end into a long log about 8 inches long. Roll the log back and forth on the counter to even out the thickness, aiming for a uniform cylinder that tapers slightly at the ends.

6. 6

   Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the shaped laugenstange on the parchment, cover loosely with plastic wrap, and let rest for 10 minutes — this final proof gives the bread a tender interior.

7. 7

   Pour 1 cup of water into a shallow bowl and carefully add 1 tablespoon of sodium hydroxide solution (lye) — handle with caution and wear gloves. Stir gently to mix. Set this lye bath beside your work surface where you can reach it easily.

8. 8

   Using tongs or a large fish spatula and wearing food-safe gloves, carefully dip the shaped laugenstange into the lye bath for 1–2 seconds on each long side — you want a thin, even coating that will create the deep mahogany-brown exterior and the characteristic chewy crust. Do not oversoak. Immediately place it back on the parchment paper.

9. 9

   While the dough is still wet from the lye bath, sprinkle 1 tablespoon of coarse pretzel salt evenly over the top and sides, pressing gently so the grains adhere. The salt adds a satisfying crunch and balances the richness of the crust.

10. 10

    Using a sharp bread knife, score a shallow diagonal line or crosshatch pattern about 1/4-inch deep along the length of the laugenstange — this controls where the bread expands and adds visual appeal. Place the baking sheet in the preheated 425°F oven on the middle rack.

11. 11

    Bake for 20–25 minutes until the crust is deep mahogany brown and shiny, and the loaf sounds hollow when you tap the bottom. The internal temperature should reach 205°F on an instant-read thermometer inserted at the center.

12. 12

    Transfer the laugenstange to a wire cooling rack and let cool for at least 10 minutes before slicing — the crust will set and become crispy during cooling. Slice diagonally into 1-inch thick pieces and serve warm or at room temperature. The contrast of the chewy interior and crispy, salty exterior is at its best within the first 2 hours.

Tools you’ll need

• large mixing bowl
• wooden spoon
• work surface (counter or board)
• kitchen towel
• baking sheet
• parchment paper
• plastic wrap
• shallow bowl
• food-safe gloves
• tongs or large fish spatula
• sharp bread knife
• instant-read thermometer
• wire cooling rack

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