Soft Pretzels

These tender German soft pretzel sticks have a dark golden salt-crusted exterior and chewy centers

Ingredients

1/2 cup light brown sugar

2 cups warm water, plus more for alkaline solution

2 envelopes active dry yeast

1/4 cup vegetable oil

1 tablespoon kosher salt

5 3/4 cups all-purpose flour, divided, plus more for kneading

Unsalted butter, for greasing

3/4 cup baking soda

1 large egg beaten with 1 tablespoon of water

Flaky salt, such as Maldon

Yellow mustard, for serving

Directions

Ingredients to make German soft pretzel sticks

Gather the ingredients.

A glass bowl with brown sugar dissolved in water, with yeast sprinkled on top

In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes.

A glass bowl with sticky dough

Stir in the vegetable oil, 1 tablespoon salt, and 3 cups flour. Knead in the remaining 2 3/4 cups of flour; the dough will be slightly sticky.

A smooth ball of dough on a floured work surface

Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, knead in up to 1/4 cup more flour.

A large, oiled bowl with risen dough

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