Charcut's buttery soft pretzel sticks


  • Prep Time15 mins
  • Total Time1 hr 45 mins
  • Makes6 Servings
Charcut's buttery soft pretzel sticks

Angus Fergusson

Chatelaine Triple Tested


  • 1 3/4 cups all-purpose flour

  • 1 1/2 tsp quick-rise instant yeast

  • 3/4 tsp kosher salt

  • 1 tsp packed brown sugar

  • 1 tsp baking soda

  • 1 tbsp unsalted butter, melted

  • Dijon mustard


  • Stir flour with yeast, 1/4 tsp salt and sugar in the bowl of an electric stand mixer with paddle attachment, until combined. Add 3/4 cup lukewarm water and beat on medium speed until mixed, about 5 min. Remove dough from paddle and bowl. Lightly spray bowl with oil and return dough. Cover with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.

  • Divide dough into 6 equal portions on a lightly floured counter. Cover with kitchen towel and let sit for 20 more min.

  • Preheat oven to 475F. Lightly spray a baking sheet with oil. Roll each portion of dough into a 10-in. baguette-style stick. Lay crosswise on prepared sheet. Stir baking soda with 1/4 cup hot water. Generously brush dough with mixture, then sprinkle with remaining 1/2 tsp salt.

  • Bake in centre of oven until golden, 8 to 10 min. Remove from oven and immediately brush with butter.

  • Serve with mustard and Smoked Flatiron Steak.

Nutrition (per serving)

Calories 110, Protein 4g, Carbohydrates 6g, Fat 9g, Sodium 518mg.