Roasted Garlic Bread Pretzel Sticks

  • Author: The Kitchen Whisperer

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  • 2 cups warm water
  • 2 1/2 cups AP flour
  • 2 1/2 cups Bread Flour
  • 1/4 cup Baker’s Special Dry Milk
  • 2 teaspoon instant yeast
  • 2 teaspoon garlic powder
  • 23 tablespoon Roasted Garlic, minced
  • 1 1/2 teaspoon oregano
  • 1 Xl egg, room temperature
  • 3/4 teaspoon table salt
  • 3 tablespoon unsalted butter, cut into cubes


  1. In the bowl of a stand mixer fitted with a dough hook add the following in order – water, all purpose flour, bread flour, dry milk, garlic powder, oregano, roasted garlic, yeast and egg.
  2. Mix on low until just combined ~5 minutes using a spatula to scrape down.
  3. Add in the salt and turn the mixer to medium and mix for 7-8 minutes until the dough starts to become uniform and smooth.
  4. Add in the butter and mix until it comes back together. The dough will appear to ‘break’ but it will come back together. ~4 minutes. You want the dough to be smooth and slightly sticky.
  5. Lightly butter a bowl and place the dough in there.
  6. Cover and allow to double in size, ~60-90 minutes.
  7. Gently deflate the dough and transfer to a lightly greased work surface (just spray a large piece of parchment paper with cooking spray.
  8. Divide the dough into 10-12 even pieces.
  9. Line a baking sheet with parchment paper and spray with cooking spray.
  10. Roll out each piece of dough into a 20” rope and then cut in to 4 equal sticks
  11. Cover with plastic wrap and allow to rest for 15-20 minutes.
  12. Preheat the oven to 450F with the rack in the middle.
  13. While the sticks are resting, place the 8 cups of water in a large pot and bring to a hard boil.
  14. Add in the salt.
  15. Uncover the dough and place the tray next to the pot.
  16. Working fast, dump in the baking soda (it’ll bubble up so make sure you have a BIG POT!).
  17. Carefully place each pretzel stick into the boiling water and boil for 30 seconds.
  18. Using a slotted spoon, remove each ball, drain and place on the sprayed parchment paper.
  19. Repeat until all the balls have been boiled.
  20. Using a serrated knife, make deep slits (1/2” deep) on the top of each bun.
  21. Brush with beaten egg and sprinkle coarse salt on top (about 1/4-1/2 teaspoon each).
  22. Bake for 15-20 minutes or until they are a deep dark brown.
  23. Remove from the oven and transfer to a cooling rack.
  24. Store in a paper bag – you don’t want these in an air tight container otherwise they will get soggy.
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