Soft Buttered Pretzel Sticks

Mmmm butter! Soft pretzel sticks brushed with lots of butter then rolled in sugar. What more could you ask for? How about warm Chocolate Dulce De Leche to dip them in? These babies won’t last long. They’re perfect comfort food. Hubby likes them when he’s watching Nascar or football.

The basic recipe is actually for soft buttery pretzels and we make those too with lots of butter and a sprinkling of course Kosher salt. The recipe is simple and fast with results that look like you slaved for hours.

Snuggling under a soft comforter with hubby and these sweeties to watch old movies is a nice yummy way to stay warm on cold winter nights.  I make them large for my boys and get a dozen but you could make them smaller depending on your preference. These are dude food size–no dainty, itty-bitty bites in this recipe.

pretzel dough in ziplock bags v2F

Your dough needs to rest in Ziplock bags

Your pretzel sticks get 3 minutes to float in a warm baking soda water bath before you put them in the oven and they will turn a nice golden brown when done.

pretzel dough on tray v2F

pretzel sugared w chocolate sauce v2F

Soft Buttered Pretzel Sticks


  • 2 1/2 cups Unbleached All-Purpose Flour (I used King Arthur Flour)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/2 teaspoons instant yeast
  • 7/8 to 1 cup warm water**
  • **Use the 1 cup in the winter, 7/8 in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
  • 1 cup boiling water
  • 2 tablespoons baking soda
  • 4 Tablespoons of melted butter to brush them when they're done.
  • 1/2 cup of white sugar for rolling the pretzel sticks in.
  • 1 cup dulce de leche
  • 3 ounces semisweet or bittersweet chocolate chips
  • 1 tablespoon butter
  • 1 teaspoon vanilla


  • PRETZEL STICKS: To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, half it and give each piece a rest in a plastic bag for 30 minutes.
  • While your dough is resting, prepare the water bath: Combine the boiling water and baking soda, stirring until the soda is totally dissolved. If it's not completely dissolved you'll taste it and your pretzel sticks will be blotchy. Set the mixture aside to cool to lukewarm (or cooler).
  • Preheat your oven to 475°F. Prepare a baking sheet. I prefer lining it with parchment paper. If you spray it with vegetable oil the bottoms gets crusty and darker.
  • Transfer the dough to a lightly greased work surface, and divide it into 12 equal pieces.
  • Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into large bowl or pan.
  • Roll each piece of dough into a 6 inch stick. Place 4 pretzels at a time in the pan with the baking soda/water. 1 1/2 minutes per side. Then place them on the baking sheet. The baking soda "bath" will give your pretzels a nice, golden-brown color
  • Transfer the pretzel sticks to the parchment covered baking sheet. Allow them to rest, uncovered, for 10 minutes.
  • Bake the pretzel sticks for 8 to 9 minutes, or until they're golden-brown. Remember every oven heats up differently so check them.
  • Remove the pretzel sticks from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but it's what makes these so delish and keeps the sugar on.
  • Roll each pretzel stick in sugar.
  • CHOCOLATE DULCE DE LECHE: Place chocolate, butter and vanilla in a bowl over a pot of water set on low heat and stir frequently--a double boiler if you have one.
  • Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
  • Stir the chocolate frequently with a rubber spatula once the outer edges start to melt.
  • Once chocolate is completely melted then add your dulce de leche and stir to blend. Be careful not to over heat your chocolate.


You can also roll the pretzel sticks in cinnamon sugar and have a caramel dip. Just warm the Dulce De Leche for the dip.

(adapted from a King Arthur Flour recipe)