**Creating Crunchy and Chewy Pretzel Sticks** **Webb Henrietta | Food Researcher** This recipe for soft pretzel sticks, inspired by chef Grant Achatz of renowned restaurants in Chicago, promises a delightful combination of tenderness and crispiness. The dough, leavened with yeast, is shaped into sticks and undergoes a unique blanching process with baking soda water to achieve the desired texture. Achatz's fondness for the savory mix of salt and starch shines through in these warm, freshly baked pretzels. **Crafting Pretzel Sticks the German Way** Traditionally, German pretzels are boiled in a lye and water solution, introducing an alkaline element that creates the characteristic dark, crispy crust and soft interior. This recipe opts for a safer alternative by utilizing baking soda water for blanching. The alkaline solution plays a crucial role in delivering the pretzels' signature appearance and texture, making them a versatile snack to enjoy plain or with condiments like mustard or the chef's preference, ranch dressing. **Ingredients** - 1/2 cup of light brown sugar - 2 cups of warm water, plus extra for the alkaline solution - 2 envelopes of active dry yeast - 1/4 cup of vegetable oil - 1 tablespoon of kosher salt - 5 3/4 cups of all-purpose flour, with additional for kneading - Unsalted butter for greasing - 3/4 cup of baking soda - 1 large egg mixed with 1 tablespoon of water - Flaky salt (e.g., Maldon) - Yellow mustard for serving **Directions** 1. Begin by dissolving the brown sugar in 2 cups of warm water in a large bowl. Sprinkle the yeast over the mixture and allow it to foam for approximately 5 minutes. 2. Incorporate the vegetable oil, 1 tablespoon of salt, and 3 cups of flour. Gradually knead in the remaining 2 3/4 cups of flour until the dough is slightly sticky. 3. Transfer the dough to a floured surface and knead it until smooth for about 3 minutes. If the dough remains sticky, add up to 1/4 cup more flour if necessary. 4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise at room temperature until doubled in size, roughly 45 minutes. 5. Preheat the oven to 450°F. Grease and line four large baking sheets, then slice the dough into 24 pieces after punching it down. 6. Roll each piece into a 9-inch stick, approximately 1/2-inch thick, and arrange them on the prepared baking sheets, leaving space between each stick. Let them rest uncovered until they puff up, which usually takes about 25 minutes. 7. Simmer baking soda in water in a skillet, then blanch the pretzel sticks in batches before draining them on a rack. Finish by brushing the sticks with egg wash, sprinkling them with flaky salt, and baking until golden brown. 8. Serve the pretzel sticks warm or at room temperature alongside mustard. This delectable pretzel stick recipe was originally featured in December 2006.