Hard Pretzels Salzstangen Ii
Indulge in the irresistible crunch of homemade *Hard Pretzels Salzstangen II*! This classic German-inspired recipe delivers perfectly golden, crisp pretzel sticks with a satisfying salt-kissed finish. Crafted with simple ingredients like all-purpose flour, yeast, and unsalted butter, these pretzel sticks are elevated by an authentic soda bath step that ensures their iconic texture and rich flavor. Ideal for snacks, parties, or pairing with your favorite dips, these pretzel sticks come together in just under two hours, with minimal hands-on prep. Whether you're reliving Oktoberfest or satisfying a craving for savory baked goods, these homemade Salzstangen are the ultimate salty snack. Perfect for sharing—or not!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Water
- 7 grams Active dry yeast
- 10 grams Sugar
- 10 grams Salt
- 40 grams Unsalted butter
- 50 grams Baking soda
- 1 liters Water (for soda bath)
- 20 grams Coarse salt (for topping)
Instructions
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour, salt, and melted butter. Gradually add the yeast mixture while kneading the dough by hand or with a mixer using the dough hook attachment.
Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, add a little more flour, one tablespoon at a time.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 60 minutes or until it doubles in size.
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
Punch down the risen dough and divide it into small, equal pieces (about 40-50 grams each). Roll each piece into a thin stick approximately 10-15 cm long to form the pretzel sticks.
In a large saucepan, bring 1 liter of water to a boil and dissolve the baking soda in it. Reduce to a simmer.
Carefully dip each pretzel stick into the soda bath for about 20-30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
Sprinkle the pretzel sticks generously with coarse salt while they are still damp.
Bake the pretzel sticks in the preheated oven for 18-25 minutes, or until they are deep golden brown and crisp.
Remove from the oven and let cool completely on a wire rack. Store in an airtight container to maintain their crunch.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 25384 mg | 1104% | |
| Total Carbohydrate | 394.2 g | 143% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 11.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
