soft pretzel sticks

I've been a bit busy this week so I haven't had much play time in the kitchen. The boss did send me a couple recipes she found and I gave this one a try today. I wanted to get another Super Bowl idea out there for everyone and if this one failed I was going to do chicken wing recipe but that will have to wait.

I just finished stuffing my face with these and we even got my oldest to try it. I think that's my new test for recipes. If my daughter will eat it has to be good. The boss and I had ours with store bought sweet and hot honey mustard but they would go nicely with a little cheese sauce. Buffalo chicken dip seems to be all the rage and dipping these in some of that business would be amazing. I didn't take any prep pics this time around due to the chaos in this house. Not much to see anyways it would look just like this.

This pig woke up just in time to get them while they were still warm. He was pleased. Instead of typing it out here is the link to the recipe I used. I didn't really deviate from the recipe since I rarely bake and making pretzels was a first for me. I didn't have any Maldon salt so I used Kosher and it worked just fine. One thing I noticed when I was making kneading the dough was that I had at least a 1/4 cup left over flour. Weighing is a more accurate way to measure so I assume that's why there was so much left. When you make yours just incorporate as much as you can without making your dough too dry.

These will keep so make them a day ahead if you want. They are good at room temp but if you want to reheat throw them in the oven for a few minutes to warm back up.

I couldn't resist making one like this