Soft 'n' Chewy Pretzel Sticks

By Jaxson

Ingredients

• 1 16-oz. loaf frozen white bread DOUGH THAWED
• 2 TBSP KOSHER SALT OR SALT
• 3 QTS BOILING WATER
• 1 EGG WHITE SLIGHTLY BEATEN
• 1 TBSP WATER
• COARSE SALT OR KOSHER SALT, SESAME SEEDS, POPPY SEEDS, DRIED DILL, OR COARSELY GROUND BLACK PEPPER

Preparation

Step 1

1. Preheat oven to 475°F. Lightly grease 2 large baking sheets; set aside.
2. On a lightly floured surface, roll thawed dough into a 12x8-inch rectangle, occasionally stopping and letting dough rest, if necessary. Cut into twenty-four 8x'/2-inch strips. Twist each strip. Carefully place strips on prepared baking sheets. Bake for 4 minutes. Remove from oven. Reduce oven temperature to 350°F.
3. Remove strips from baking sheets. Grease the 2 large baking sheets; set aside. In a 4- to 5-quart Dutch oven dissolve the 2 tablespoons salt in the boiling water. Lower a few dough strips into boiling water. Boil for 2 minutes, turning once. Using a slotted spoon, remove from water and drain on paper towels. Let stand a few seconds. Place about 1/2 inch apart on the prepared baking sheets. Repeat with remaining strips.
4. In a small bowl stir together egg white and the 1 tablespoon water. Brush strips with egg white mixture. Sprinkle strips lightly with coarse salt. Sprinkle strips with sesame or poppy seeds, dill, and/or black pepper. Bake about 15 minutes or until golden. Immediately remove from baking sheets; cool on wire racks. Makes 24 pretzel sticks