I prepared those for today's bake sale at the library. I loved them! Too bad I didn't make that many and only had one. :-( This is a very versatile recipe. You can prepare 12 big pretzel stick or 24 small ones or 36 mini-sticks. You can make them plain (just with salt), or just with the cheese of your choice (Swiss, American, Monterey Jack, Cheddar, Gruyere, Gouda etc.) or with cheese and salami. They are great snacks for a picnic or a (kids) birthday party, for Sunday brunch or a buffet.
20 ounces (3 3/4 cups) bread flour, plus more for dusting
2 tbsp unsalted butter, soft
2 tsp salt
1 1/2 cups warm water
1 1/4 tsp active dry yeast
1 cup baking soda
1/2 pound Swiss cheese, sliced and cut into 1 inch wide strips
4-5 ounces salami, thinly sliced and halved
The dough and preparation are the same as for the Bavarian-Style Pretzels. If using a bread machine, place warm water, salt, butter, flour, and yeast into bowl. Use kneading program and let dough knead for about 20 minutes. Switch off machine and let dough rest for about 10 minutes. If you don't have a bread machine, you can use and electric mixer with a dough hook for kneading, or your hands. Divide dough into 12 equal parts. On a lightly floured surface, form each part into a 10" long rod. (For smaller pretzel stick, cut the rods into 2 or 3 pieces.) Put pretzel sticks on 2 or three baking sheets lined with parchment paper. Cover with a light dry towel and let rise for 30 to 45 minutes until volume is slightly increased. Bring 1 gallon of water to a boil. Preheat oven to 400°F. With a sharp knife, make an incision along the length of each pretzel stick, leaving about 1/2 to 1 inch at the ends. Carefully dissolve baking soda in the boiling water (add in several steps as it will boil violently). Boil each pretzel stick for 15 seconds per side, drain briefly and put back onto baking sheets. Stuff the cheese into the incision of each pretzel stick, then top with salami. Sprinkle coarse salt onto the ends of the sticks. Bake for about 15-18 minutes until they are shiny-brown and risen.