Name: Salted Buttery Pretzel Sticks
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 bars
Ingredients: 250 g plain flour; 15 g yeast; 40 g butter; 130 ml water; 1 teaspoon sugar; 1 teaspoon salt; 1 l water; 2 tablespoons baking soda; 2 teaspoons coarse salt; 1 teaspoon caraway

Ingredients

16bars

Buttery dough

250 gplain flour

15 gyeast

40 gbutter

130 mlwater

1 teaspoonsugar

1 teaspoonsalt

Baking soda bath and topping

1 lwater(for boiling)

2 tablespoonsbaking soda

2 teaspoonscoarse salt

1 teaspooncaraway(Optional)

Step by step process

Preparing the dough

1
Start the pretzel sticks by preparing the dough. Sift the flour into a bowl, then add the crumbled yeast, sugar, and salt. Pour in the lukewarm water and work in the softened butter.
TIP:
Crumble the yeast, add sugar and lukewarm water (37-40°C). Leave it in a warm place for 10-15 minutes until a foamy cap forms, this indicates the yeast is ready to use.
2
Knead the smooth dough by hand or with a mixer for about 8 minutes, until it is elastic and no longer sticky. Cover it with a towel and let it rise in a warm spot for about 45 minutes, until it doubles in volume.
TIP:
Mix the wet and dry ingredients just until combined and don't mix for long, or the dough will be stiff. Let it rest for 5-10 minutes so the flour can absorb the liquid and the texture improves.

Shaping and the baking soda bath

3
Divide the risen dough into 16 equal pieces. Roll each piece into a thin stick about 20 centimeters long and arrange them on a tray lined with parchment paper.
4
In a large pot, bring water with baking soda to a boil. Drop the sticks in two or three at a time into the gently simmering solution and lift them out with a slotted spoon back onto the tray after 30 seconds.

Baking and finishing

5
Sprinkle the dipped sticks with coarse salt and caraway. Heat the oven to 220 degrees.
6
Bake for 12 to 15 minutes until deeply browned and crisp. Let them cool briefly on a wire rack and serve them while still warm.