Recipe of Jamie Oliver German Soft Pretzel Sticks

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, german soft pretzel sticks. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

German Soft Pretzel Sticks is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. German Soft Pretzel Sticks is something which I’ve loved my whole life.

Savor a variety of hand-made gourmet soft pretzels. The perfect stage for our own line of flavored salts and sugars. Brush the pretzel sticks with the egg wash and sprinkle with salt. Serve warm or at room temperature, with mustard.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook german soft pretzel sticks using 9 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make German Soft Pretzel Sticks:

1. Make ready Appetizers/Snacks
2. Get 1/2 cup light brown sugar
3. Get 2 envelope active dry yeast
4. Make ready 1/4 cup vegetable oil
5. Make ready 5 3/4 cup all-purpose flour plus more for kneading
6. Get 3/4 cup baking soda
7. Take 1 large egg beaten with 1 teaspoon water
8. Take 1 pretzel salt ( optional )
9. Make ready 2 quart plus 2 cups warm water

Well Done How to Make German Soft Pretzel Sticks Whether it's game day or just a great time for a snack, these pretzel sticks hit the spot. Cooked to a golden brown and generously salted, enjoy with a side of mustard or on their own. The distinct shiny brown coating of an authentic German soft pretzel comes from lye. Apparently, a German baker was carrying a tray of uncooked pretzels when he dropped them in a vat of lye solution - used to clean and disinfect baking utensils.

Steps to make German Soft Pretzel Sticks:

1. In a large bowl mix 2 cups warm water and brown sugar until dissolved.
2. Stir yeast into mixture and let stand until foamy. 5 - 10 minutes usually.
3. After yeast has foamed, stir in vegetable oil and 3 cups of the flor. Knead in remaining 2 and 3/4 cups flour. Dough will be slightly sticky.
4. Transfer the dough to a floured work surface and continue to knead until dough is silky. About 3 minutes. If dough is still sticky you can add up to 1/4 cup flour gradually.
5. Place dough in large oiled bowl and cover with plastic wrap. Let sit at room temperature until double in size. About 45 minutes to an hour.
6. Preheat over to 450°F and line 3 cookie sheets with parchment and butter the paper.
7. Punch down the dough and on a flour work surface, Knead it slightly then flatten the dough out and cut into 24 even slices.
8. Roll each piece into a 9 inch stick about half an inch thick. Transfer each stick onto buttered cookie sheets. Let stand uncovered until puffy. About 25 minutes.
9. In a large deep skillet or large pot, add the baking soda to the 2 quarts of boiling water. Reduce the heat to moderate but not a rolling boil. In between boiling and simmer.
10. Using 2 slotted spoons, carefully add 3 pretzel sticks at a time to water. Depending on how large the pan is, you may add more or less. Do not crowd.
11. Cook in the simmering water solution 30 seconds, turning once. Add about 1/2 to 1 cup hot water to pan after each batch you par boil.
12. Transfer the water bathed pretzels to a paper towel to drain off excess water.
13. Return the drained sticks back to the buttered cookie sheet. Space them evenly apart.
14. Brush the sticks with egg wash mixture and sprinkle with pretzel salt if desired.
15. Bake about 8 to 10 minutes or until browned. Some like dark brown and some light. its up to your taste how dark to get them, they are great either way.
16. Serve with mustard or any dipping sauce you like. Beer cheddar sauce or honey mustard is excellent for these. You may also roll them in Cinnamon and sugar mixture as soon as they come out of oven for a sweet treat!

The distinct shiny brown coating of an authentic German soft pretzel comes from lye. Apparently, a German baker was carrying a tray of uncooked pretzels when he dropped them in a vat of lye solution - used to clean and disinfect baking utensils. He decided to bake them anyway. Attributed to the Pennsylvania Dutch (German) in America, soft pretzels can be found throughout Pennsylvania, especially in the South-central, South-east and North-east regions. They made their way to street vendors in New York City and beyond; I have never seen a fair or carnival without a pretzel stand no matter where I was.

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