Spicy Pretzel Stix
Specialty salts, sugars and spices from The Spice & Tea ExchangeÃ‚Â® make these buttery breadsticks the talk of the table! Keep in mind, our spicy salts pack a punch... a little goes a long way!
For Backwoods Bacon Stix.
1 Tbsp. Backwoods Hickory Rub
½ tsp. Bacon Smoked Sea Salt
For Thai Chile Stix.
1 Tbsp. Coconut Thai Spice Blend
½ tsp. Chile Lime Sea Salt
For Fire & Ice Stix.
¼ tsp. Ghost Pepper Sea Salt
1 tsp. Habanero Sugar
1 Tbsp. Sweet Onion Sugar
DIVIDE dough into about 7 golf ball sized lumps.
FLOUR each and GENTLY PULL to the length of the cookie sheet. It will take a little while, letting them "˜rest' a minute in between pulls.
CHOOSE the type of preztel stixs you want to make and add the Seasonings of choice. (See below for directions).
LET stix rise for 10 mins. Cut each stix in half.
BAKE at 375°F for 12 mins. Stix should be soft but springy to the touch.
MIX Organic Extra Virgin Olive Oil with Backwoods Hickory Rub.
BRUSH on stix. (It is easiest to start in the middle and brush out towards the ends).
SPRINKLE evenly with Bacon Smoked Sea Salt.
For Thai Chile Stix:
MIX TS Organic Extra Virgin Olive Oil with Coconut Thai Spice Blend.
BRUSH on stix.
SPRINKLE evenly with Chile Lime Sea Salt.
For Fire & Ice Stix:
BRUSH Organic Extra Virgin Olive Oil on stix.
SPRINKLE evenly with Ghost Pepper Sea Salt, Habanero Sugar, and Sweet Onion Sugar. A little goes a long way!
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Recommended Steeping Instructions:
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