Homemade Pretzel Sticks with Nettle Cheese

Lye Pretzel Sticks with Nettle Cheese – Crispy, Savory, Homemade

Lye pastries require some care, but they reward you with a crust that's hard to beat even from a bakery. These sticks get a savory note from the baked-in nettle cheese, setting them apart from classic lye pretzel sticks. The dough is also suitable for lye rolls and lye pretzels.

Lye Pretzel Sticks with Nettle Cheese

For about 20 pieces

• 500 g wheat flour type 550
• 500 g spelt flour type 630
• 20 g sea salt
• 30 g wheat baking malt
• 40 g yeast
• 50 g butter
• 1 egg
• 400 g nettle cheese (e.g., Frico)
• 400–450 ml water
• Lye salt and lye for dipping

Place all ingredients except the cheese in a bowl. Gradually add the water – the dough should be firm but pliable, not too soft and not too sticky. Knead vigorously by hand for at least 10 minutes until the dough has a springy, smooth texture. Then cover and let rest in a warm place for 20 minutes.

Divide the dough into about 20 equal pieces and form into small balls. Once all balls are formed, roll the first ball into a strand about 15 cm long. Place the strands on a lightly floured surface and let rest for another 15–20 minutes.

Now comes the lye bath. Put on disposable gloves, carefully dip the sticks into the lye, and place them on a baking sheet. Sprinkle with lye salt, then make a lengthwise cut in the middle – do not cut all the way through. Gently pull the cut edges apart and insert the nettle cheese, which was previously cut into strips.

Bake in a preheated oven at 200 °C for about 15 minutes. Do not place water in the oven and do not spray the sticks – with lye pastries, the crust forms without additional steam.

Tip: Sesame seeds and fresh chervil under the cheese add another layer of flavor to the pastry.