Save Soft, golden-brown pretzel sticks with a hint of sweetness from sweet potato and a savory cheddar cheese kick are perfect as a snack or appetizer.
I first made these pretzel sticks for a game night with friends. They disappeared fast—the blend of sweet potato and cheddar makes them totally addictive.
Ingredients
- Dough: 1 cup (230 g) cooked, mashed sweet potato (about 1 medium sweet potato), 2 ½ cups (315 g) all-purpose flour (plus more for dusting), 1 packet (7 g) active dry yeast, 2 tbsp brown sugar, 1 tsp salt, 2 tbsp unsalted butter (melted), ½ cup (120 ml) warm milk (about 110°F/43°C)
- Filling: 1 cup (115 g) shredded sharp cheddar cheese
- Poaching Solution: 8 cups (2 L) water, ⅓ cup (80 g) baking soda
- Topping: 1 egg (beaten for egg wash), ¼ cup (30 g) shredded cheddar cheese, coarse sea salt (to taste)
Instructions
- Make the Dough:
- In a large mixing bowl, combine warm milk, brown sugar, and yeast. Let sit for 5 minutes until foamy. Stir in mashed sweet potato, melted butter, and salt. Gradually mix in flour until a soft dough forms. Knead on a floured surface for about 8 minutes, until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Prepare Filling and Shape Sticks:
- Punch down dough and divide into 12 equal pieces. Flatten each piece into a rectangle, sprinkle with cheddar cheese, and roll tightly into a stick. Pinch seams to seal.
- Poach and Bake:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Bring water and baking soda to a boil in a large pot. Carefully lower each pretzel stick into the boiling solution for 30 seconds, then transfer to the prepared baking sheet. Brush each stick with beaten egg, sprinkle with extra cheddar cheese and coarse salt. Bake for 15–20 minutes, until golden brown and cheese is bubbling. Cool slightly before serving.
Save My kids love helping to roll out the pretzel sticks—it has become a fun weekend baking tradition in our house.
Required Tools
Large mixing bowl, saucepan, baking sheet, parchment paper, slotted spoon, pastry brush
Allergen Information
Contains gluten, milk, and egg. Double-check cheese and other ingredients if managing allergies.
Nutritional Information
Calories: 210, Total Fat: 6 g, Carbohydrates: 32 g, Protein: 7 g (per serving)
Save Serve these warm for the best texture: the blend of melty cheese and fluffy pretzel is always a hit.
Recipe FAQ
- → What does sweet potato add to these pretzel sticks?
It brings a subtle sweetness and tender texture, complementing the savory cheddar for a balanced flavor.
- → Can I use other cheeses instead of cheddar?
Yes, gruyère or pepper jack offer delicious alternatives—try different varieties for unique flavor profiles.
- → Why poach the pretzel sticks in baking soda water?
This step creates the distinct chewy texture and deep browned crust typical of traditional pretzels.
- → What dipping sauces pair well?
Honey mustard or a spicy cheese dip make excellent accompaniments, adding extra zip to each bite.
- → Can these be made ahead?
Yes, prepare and bake in advance, then reheat briefly in the oven to restore their crispy exterior and warmth.
- → How should leftovers be stored?
Cool completely, then store in an airtight container at room temperature for up to two days.