Appetizers & Breads Snacks & Sweets

Homemade Pretzel Sticks

These pretzels are crispy and salty on the outside with a delicious soft chewy center.

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Homemade Pretzel Sticks

These pretzels are crispy and salty on the outside with a delicious soft chewy center.
Course Bread
Servings 24 slicks


  • large slotted spoon


For the dough:

  • 1 cup warm water (110 to 115 degrees F)
  • 1 tablespoon light brown sugar
  • 1 1/4 teaspoon dry active yeast
  • 3 cups all-purpose flour
  • 1 teaspoon salt

For the baking soda bath:

  • 8 cups water
  • 3/4 cup baking soda

For the topping

  • 1 egg whisked with 1 tablespoon water (egg wash)
  • 2 tablespoons pretzel salt or course sea salt
  • Honey mustard or cheese fondue for dipping (optional)


  • In a small bowl, combine 1 cup warm water and 1 teaspoon salt. Add yeast and stir to dissolve. Let sit for 10 minutes until slightly foamy.
    In a large bowl or stand mixer stir together brown sugar and flour until combined. Add yeast mixture and stir until a dough forms.
    Knead dough by hand on a lightly floured surface for 5 to 10 minutes until smooth and elastic or use a dough hook attachment in a stand mixer on medium for 5 minutes.
    Shape dough into a ball and place in a large bowl lightly greased with oil. Cover bowl with lightly greased plastic wrap and let the dough rise in a warm place for 1 hour. It will double in size.
    Preheat the oven to 425°.Line 2 baking sheets with parchment paper or a silicone mat. Punch down risen dough and divide into 24 equal pieces. Roll each piece into a roughly 9-inch-long rod (1/2-inch wide) and place 1 inch apart on prepared baking sheets. Cover loosely with lightly greased plastic wrap and let rise 30 minutes. 
    In a large pot, stir the baking soda into 8 cup of water and bring to a simmer over high heat. Reduce the heat to medium. Using a large slotted spoon, carefully transfer 4 pretzel sticks at a time to the simmering water for 30 seconds, turning once. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly.
    Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until golden browned, about 15 to 18 minutes. Serve warm or at room temperature, with mustard or cheese fondue if desired.