Kid Chef Bakes Soft Pretzel Sticks or Buns

These Soft Pretzel Sticks are from a kids cookbook called Kid Chef Bakes. It's by one of my favorite people, Lisa Huff of The Snappy Gourmet. Since posting the review for her book, I've made these often with little modifications including turning them into soft pretzel buns for sandwiches.

Making Pretzel Sticks or Soft Pretzel Rolls

Here's a photo of Lisa's Soft Pretzel Sticks from the book. The sticks are easy to make and a fun project for kids. Pretzel buns are also pretty easy, but there are a few more things to consider when making pretzel buns -- like how large you want them, how soft, tightness of crumb, etc. All of the little variables make these even more fun for kids interested in science.

As you can see by the photo above, my first batch came out a little stubbier than the ones from the book. I've baked a lot of pretzels (and buns) since then and have learned a few things about the process.

• All-Purpose flour will give you slightly softer pretzels and bendier roles, while bread flour (which has more protein) tends to make smoother, rounder roles. How much kneading you do, the amount of water and ending amount of flour all play into it.
• For buns, you want to keep the dough soft but strong which means not continuing to add flour, but building the strength of the soft dough using higher protein flour (like KA all-purpose or bread flour) and kneading sufficiently with a stand mixer and dough hook.
• Adding two tablespoons of milk powder in with the dough makes it stronger and a little softer as well. You may also notice a finer, tighter, crumb. That doesn't mean the rolls are better, just different.
• After turning your risen dough onto the mat, try to shape it without punching out all of the air. And you can play with the sizes. I to make the rolls about 3 oz each and sticks just about 1 ½ oz each.
• Baking soda helps make the outside of the rolls dark brown but it also tends to add flavor. If you are sensitive to the soapy flavor of baking soda, lay your baking soda on a tray and bake it at 250 F for an hour. Baking the baking soda for an hour releases carbon dioxide and water from the sodium bicarbonate, converting it to sodium carbonate. Bake a lot of it at a time and keep it on hand as your "pretzel soda". Or if you get really into pretzel making, acquire some lye. I still haven't tried baking pretzels with it.
• To skip baking soda completely, just add 2 tablespoons of honey to the water. The pretzels won't get quite as brown and won't have the same baking soda flavor, but they'll still be tasty.
• If you get interrupted after the first rise, you can shape the dough into oblongs (or sticks) and refrigerate it for 5 or 6 hours or until ready to bake. If you used quick rising yeast, you can refrigerate for 2 or 3 hours. This also makes the rolls cold going into the boiling water so they may hold their shape better.
• Don't overboil or overproof or you'll get slightly collapsed, wrinkly rolls. They will taste delicious, but it's so easy to overproof pretzels and bagels.

Kid Chef Bakes

Having been friends with the author for over a two decades, I am happy to say Lisa's Kid Chef Bakes book is still available and makes a great gift for kids (or adults).

• Kid Size Ice Cream Cones
• Gift Ideas for Bakers and Cooks
• Chocolate Extract Double Chocolate Chip
• ATK Kids Chocolate Sheet Cake
• Lisa's Friend's Oatmeal Chocolate Chip Cookies

Recipe

Soft Pretzel Sticks with Honey Mustard Dip

Anna

Soft Pretzel Sticks or Rolls from Kid Chef Bakes. This recipe also halves quite nicely.

5 from 1 vote

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Prep Time 1 hour hr 30 minutes mins

Cook Time 17 minutes mins

Total Time 1 hour hr 47 minutes mins

Course Side Dish

Cuisine American

Servings 24 sticks or 12 rolls

Ingredients

 

Pretzels:

• 1 ½ cups warm water (105 to 115 degrees F) (330 grams)
• 1 tablespoon granulated sugar
• 2 ¼ teaspoons active dry yeast (1 packet)
• 4 cups all-purpose flour, plus more as needed (500 grams plus more
• 1 ½ teaspoons salt, Morton kosher measures like table
• 4 tablespoons unsalted butter, very soft (almost melted) (56 grams)

Water Bath and Egg Wash

• 8 cups water
• ½ cup baking soda (you can use less -- ⅓ cup is fine)
• 1 large egg yolk or 2 tablespoons beaten egg
• 1 to 2 teaspoons pretzel salt or coarse salt

Honey Mustard Dip

• ½ cup mayonnaise
• ¼ cup honey
• ¼ cup yellow mustard

Instructions

 

• Prepare the yeast. In the bowl of a stand mixer with the hook attachment on. Stir together 1 ½ cups of warm water, sugar, and yeast until blended, then let it sit for 5 minutes.
• Add about 3 ½ cups (440 grams) of flour, the salt, and butter to the bowl. Mix on low with the hook attachment until well blended. Add more flour (you'll most likely need to add another half cup (60 grams) as needed for the dough to come together. Continue kneading for 4 to 6 minutes or until dough is smooth and elastic. It should still be quite soft, but it should have some elasticity to it when you scrape it off the side of the bowl.
• Grease a large bowl with a little oil or spray with cooking spray. Add the dough, turn it to coat, cover with the plastic wrap and place in a warm, draft-free place to double in size, about 1 hour.
• Preheat the oven to 425 F. The book recommends 450F, but I often use my toaster oven and 425F does the job.
• Line 2 baking pans with parchment paper.
• Prepare the water bath. In a large saucepan or a Dutch oven set over high heat, combine 8 cups of water and baking soda. Bring to a boil. Note: You can also get away with using a very wide (6 or 7 inches) 4 quart saucepan with 4 cups of water and about 3 tablespoons baking soda.
• While waiting for the water to boil, place the risen dough on a lightly floured surface. Divide the dough in half, then divide each half into 12 balls, for a total of 24 balls. Roll out each ball into a rope 4 to 5 inches long. Dust off any excess flour from the pretzels. If baking as buns, do the same thing but roll each half into 6 balls and shape them into oblongs for a total of 12.
• Put the pretzels in the water bath. Gently lower each pretzel into the boiling water, 2 or 3 at a time, and cook for 20 to 30 seconds. Remove the pretzels with a large slotted spoon or spatula, gently shaking off any excess water, then place the pretzels on the baking sheets. Mix the egg yolk with a little water in a small bowl. With a pastry brush, lightly brush the egg yolk on top of the pretzels, then sprinkle with the pretzel or coarse salt.
• Bake the pretzels. Bake sticks for about 12 to 15 minutes and buns for about 18 minutes, or until dark golden brown. Cool slightly, then transfer the pretzels to a wire rack to finish cooling before serving.
• Make the honey mustard dip. In a small bowl, mix together the mayonnaise, honey, and mustard, and serve alongside the pretzels.

Notes

I made mine slightly larger and got 18 instead of 24.

Keyword Pretzel Buns, Pretzel Rolls

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