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Crispy Pencil-Shaped Pretzel Sticks with Easy Homemade Cheese Dip

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A quick and easy recipe for crispy pencil-thin pretzel sticks paired with a creamy, tangy cheese dip. Perfect for snacks, appetizers, or casual get-togethers.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420g)
  • 1 ½ cups warm water (110°F / 43°C)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • ¼ cup baking soda (60g)
  • 8 cups water (1.9 liters) for boiling
  • 2 tablespoons coarse sea salt for topping
  • 4 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded (110g)
  • ½ cup sour cream (120ml)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh chives, finely chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C), sugar, and active dry yeast. Stir lightly and let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large mixing bowl, whisk together flour and salt. Pour in yeast mixture and melted butter. Stir with a wooden spoon until combined.
  3. Knead the dough: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. Add a little flour if sticky, but not too much.
  4. First rise: Lightly oil the mixing bowl, place dough inside, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.
  5. Preheat oven to 450°F (230°C). In a large pot, bring 8 cups water and ¼ cup baking soda to a gentle boil.
  6. Shape pretzel sticks: Punch down dough and divide into 12 equal pieces. Roll each into pencil-thin sticks about 8 inches (20 cm) long.
  7. Boil pretzels: Drop sticks into boiling baking soda water for 30 seconds in batches. Remove with slotted spoon and place on parchment-lined baking sheet.
  8. Salt and bake: Sprinkle pretzels immediately with coarse sea salt. Bake for 12-15 minutes until deep golden brown, watching closely to avoid burning.
  9. Cool: Transfer pretzels to wire rack to cool slightly; they should be crispy outside and soft inside.
  10. Prepare cheese dip: While pretzels bake, beat together cream cheese, shredded cheddar, sour cream, garlic powder, onion powder, salt, and pepper until smooth. Stir in chives if using. Chill or serve at room temperature.
  11. Serve pretzel sticks warm or at room temperature with cheese dip on the side.

Notes

Do not skip the baking soda bath to achieve the signature pretzel crust. Watch oven temperature closely as thin pretzel sticks bake quickly and can brown fast. Let cream cheese soften well before mixing for a smooth dip. Multitask by boiling pretzels while preparing the dip to save time. For gluten-free, use a high-quality gluten-free flour blend. For dairy-free dip, substitute with coconut-based cream cheese and nutritional yeast.

Nutrition

Keywords: pretzel sticks, cheese dip, homemade snack, easy appetizer, crispy pretzels, pencil-shaped pretzels, creamy cheese dip

Find it online: https://shimmersnack.com/crispy-pencil-shaped-pretzel-sticks-recipe-easy-homemade-cheese-dip-snack/