Hey everyone! Guess what? I finally cracked the code on making the perfect Crunchy Pretzel Sticks at home! 🥨 And let me tell you, they're not just any pretzels—they're 100% whole grain, freshly milled goodness.
I've been on a quest for this recipe for what feels like forever. I've tried before, and while they were crunchy initially, they always turned disappointingly soft the next day. Major bummer, right?
Divine Intervention
But then, as if by divine intervention (seriously, God works in mysterious ways!), I met someone who used to work at a beloved local pretzel factory. They spilled the beans on some insider secrets that totally transformed my pretzel game.
Turns out, the dough needs to be super dry for that perfect crunch—hence the extruding method. And get this—the lye bath isn't a bath at all; it's a spritz! Mind blown. And after baking, a good dehydrating session ensures they stay crunchy for days. Genius!
Now, I could've begged for the original recipe, but I'm all about crafting something special from scratch. Plus, who knows, we might just end up with pretzels even better than the legendary originals.
The Scoop
Here's the scoop: I use a mix of freshly milled soft white wheat and durum for that ideal crunch, though you can totally experiment with other grains like Kamut or even Einkhorn for a twist. The dough gets extruded using a pasta maker fitted with a breadstick die—perfect for those sleek pretzel sticks. Be sure you get the adapter if your pasta extruder needs one. Mine did!
After that, it's all about the wet ingredients—honey (or barley malt syrup), extra virgin olive oil, and a touch of water or mustard. Trust me, it's a combo you'll want to stick with (pun intended!).
Once they're extruded, it's onto a parchment-lined pan, a hearty spray of baking soda mixture, a sprinkle of sea salt, and into the oven they go. After baking, a little dehydration ensures they're as crunchy as can be—ideal for road trips or beach days.
And voilà ! You've got yourself a batch of homemade pretzel sticks that are slightly sweet, perfectly salty, and totally wholesome. Want them without any sweetener? Just swap in extra virgin olive oil and water—easy peasy.
Don't have a dehydrator? No problem. Your oven can finish the job, at its lowest temp — just keep an eye on them.
So there you have it—a real mom win that's sure to satisfy your snack cravings in the best possible way. Can't wait to hear how your pretzel adventures turn out!
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