Soft Pretzel Bread Sticks

Remove from water and let drain on paper towels.

Soft pretzel bread sticks. Carefully place pretzel sticks in the simmering water in batches for 30 seconds flipping after 15 seconds. Bake until richly browned about 10 minutes. I didn t have pretzel salt as the recipe called for so i used sea salt instead. The yummy flavor and texture is the result of a quick 15 second bath.

They won t tell you this but many restaurants use their white bread dough and not a special secret recipe. Many chain restaurants have now added soft pretzel bread sticks to their menus with various sauces. Pour about 5 quarts of water in a large deep pot. Serve warm or at room temperature with mustard.

Once all of the dough is shaped dip each pretzel into the baking soda hot water solution and place pretzels on baking sheets. Pretzels are available crisp and hard from your grocery or if you re lucky and in the right place soft and chewy from street vendors. Add the butter and water and beat until combined. Brush the pretzel sticks with the egg wash and sprinkle with salt.

Melted butter brushed over the crust is a bonus street vendors don t offer. The difference lies in what you do with the dough. In a large bowl dissolve baking soda in 4 cups hot water. Enriched flour wheat flour malted barley flour niacin reduced iron thiamine mononitrate riboflavin folic acid water vegetable shortening palm oil soybean oil contains 2 or less of yeast salt dough conditioner enriched flour wheat flour niacin reduced iron thiamine mononitrate riboflavin folic acid enzymes ascorbic acid soybean oil bicarbonates and carbonates of soda.

Boil the pretzel sticks one at a time for 30 seconds each. Add about 1 cup of hot water before cooking the second batch of pretzels. Our recipe is for the soft kind made nicely chewy thanks to the use of king arthur unbleached bread flour. Bring to a boil then reduce heat to medium.

Place the flours yeast dry malt powder and salt in the bowl of your electric stand mixer fitted with the paddle attachment. Beat an egg yolk with a bit of water to make an egg wash and brush each pretzel stick with the egg wash then sprinkle with salt. Turning once after 15 seconds. Using 2 slotted spoons carefully transfer 6 pretzel sticks at a time to the simmering water for a total of 30 seconds.

Remove with a strainer and place onto the prepared baking sheet.