Pretzel Sticks Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, combine 1 1/4 cups warm water (about 105–110°F), 1 tbsp granulated sugar, and 2 tsp instant dry yeast. Stir and let sit 5 minutes until foamy. Add 3.5 cups all-purpose flour, 1 tsp kosher salt, and 2 tbsp melted unsalted butter. Using a dough hook on low-medium speed (or a wooden spoon by hand), mix until a shaggy dough forms, then knead about 5–7 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbsp additional flour; if too dry, add 1 tsp water at a time.

Lightly oil a clean bowl with 1 tsp vegetable oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Shape pretzel sticks

Turn the risen dough out onto a lightly floured surface and punch down gently. Divide dough into 12 equal pieces (about 2 oz / piece). Roll each piece into a 8–10 inch long rope, about 1/2 inch thick, tapering slightly at ends to form classic stick shape. Place shaped sticks on a parchment-lined baking sheet, leaving 1 inch between each. Cover loosely and let rest 10–15 minutes while preparing the baking soda bath.

Prepare baking soda bath

Preheat oven to 450°F (232°C). In a large wide pot, bring 8 cups of water to a gentle boil. Carefully stir in 3 tbsp baking soda (it will bubble). Reduce heat to maintain a low simmer.

Boil pretzel sticks

Working in small batches (3–4 sticks), gently lower pretzel sticks into the simmering baking soda bath using a slotted spoon or spatula. Boil each batch for 20–30 seconds, flipping once so both sides get coated. Remove sticks and return to the parchment-lined baking sheet.

Top and bake

Brush each pretzel stick lightly with any remaining melted butter (optional) or a little water, then sprinkle coarse pretzel salt or flaky sea salt evenly. Bake in the preheated oven for 10–12 minutes, until deep golden brown on top and bottom. Rotate the pan halfway through baking for even color.

Remove from oven and transfer to a wire rack for 5 minutes. Serve warm with jalapeño cheese sauce.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture (roux) is bubbly and pale golden, cooking off the raw flour taste but not browning.

Add milk

Gradually pour in 1 cup whole milk while whisking to avoid lumps. Continue to cook and whisk until the sauce thickens and just comes to a gentle simmer, about 3–4 minutes.

Incorporate cheeses and flavorings

Reduce heat to low. Add 1.5 cups shredded sharp cheddar, 1/2 cup shredded Monterey Jack, and 2 tbsp softened cream cheese a handful at a time, stirring until each addition is fully melted and smooth. Stir in 2 tbsp finely chopped jalapeños (adjust quantity for heat preference), 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp Dijon mustard, 1/4 tsp smoked paprika, and 1/2 tsp hot sauce if using. Taste and adjust seasoning—add more jalapeño or hot sauce for heat, or a splash of milk to loosen consistency.

Keep sauce warm over the lowest heat, stirring occasionally. If sauce becomes too thick, whisk in small amounts of warm milk (1 tbsp at a time) until desired dipping consistency is reached. Transfer to a small serving bowl or a warmed sauce pot and serve immediately with pretzel sticks.