Overnight Fried Dough Sticks (Youtiao)

Instructions

Step 1: Combine the Dry Ingredients

In a medium bowl, mix together the all-purpose flour, baking soda, and baking powder. Stir well to ensure the leavening agents are evenly distributed throughout the flour, which helps the dough rise properly and form the hollow center characteristic of Youtiao. Breaking up any clumps will also help create a smoother dough.

Step 2: Mix the Wet Ingredients

In a separate container, combine the cold water, egg, oil, sugar, and salt. Stir until the sugar and salt have fully dissolved. The cold water helps slow gluten development initially, making the dough easier to work with while the egg enriches the dough for improved texture and color. Mix thoroughly so that everything is well blended before adding to the dry ingredients.

Step 3: Form and Rest the Dough

Pour the wet mixture into the bowl of dry ingredients. Using your fists, begin pressing down firmly into the dough, folding it over itself repeatedly. This pressing-and-folding technique helps incorporate the flour more evenly while developing just enough gluten to give the dough strength without toughness. Continue until no dry flour remains. Cover the dough and let it rest for 15 minutes.

After the 15-minute rest, repeat the pressing and folding process. This brief kneading cycle is done three times total, every 15 minutes. If the dough feels sticky at any point, apply a small amount of oil to your hands rather than adding flour—extra flour can make the dough dense and affect the final texture.

Once the dough is smooth, shape it into a long, even strip. Wrap it tightly in plastic wrap and refrigerate overnight. The slow rest in the refrigerator develops flavor, relaxes the gluten, and creates the perfect structure for frying the next day.

Step 4: Prepare the Dough for Frying