homemade hard pretzel rods
Snacktime called, and it’s begging for you to make these Homemade Hard Pretzel Rods! Crunchy with a slight chew, perfectly salty and delightfully dippable, you’ll want to make these again and again.
I can’t believe I’m going to say this, but: I’m becoming a snack eater.
To the general population this is nothing revelatory, I know. But to me, it changes everything. You see, I used to be big (no, HUGE) on eating only meal foods for meals — no snack food for meal time, thankyouverymuch. Give me a real-deal meal for breakfast, lunch and dinner, but leave the cheese chunks and crackers and nuts and fruit and other snacky foods for snack time.
And then, within the past year or two, something changed. It was slow, sneaky. I would add crackers as a side to soup for lunch. Then, eventually, I would add cheese to those crackers, too. Soon after, I’d drop the soup altogether and eat a big plate of cheese, crackers, fruit and nuts. Or granola bars, or olives, or veggies and hummus, or pretzels. And it hit me: I’m eating snack food for meal time. Then I questioned everything and had a good, long existential conversation with myself.
Just kidding. But I did come to terms with my all-day snackage. And when I did, I decided to make the most of it. That’s where these homemade hard pretzel rods come in (you’re like FINALLY, sheesh).
How to Make Homemade Hard Pretzel Rods
I think I’ve been eating hard pretzels since the dawn of time (my favorite way? Dipping them in a peanut butter jar, yesssss) but until recently, I’d only made soft pretzels from scratch. So when I happened upon a recipe for homemade hard pretzels, which are my true true love, I was ecstatic. I NEED THESE NOW, I said to myself (there has been a lot of self-talk recently, apparently). I am a new woman and I want to eat all the snacks! I said. And so I got to work.
And by work, I mean I made a dough, let it rise, shaped it, poached it and baked it. All easy-peasy stuff, I promise you. And then it was pretzel magic bliss/put-a-big-pile-of-pretzels-on-a-plate-with-mustard-and-cheese-dip-and-eat-them time. A.K.A., snack time — NO, lunch time. And maybe also dinner time, but I’ll never tell.
Tips for the Best Homemade Pretzels
A short but important note about these pretzels: They are poached for 15 seconds in a baking soda bath, much like a soft pretzel. BUTBUTBUT the important thing to note is that the baking soda is actually baked soda. And by baked soda, I mean it’s baking soda that has been baked in the oven at 250 degrees F for about an hour (there’s a note about this in the recipe below, FYI). It’s an easy prep task, but it’s important to make the bath more alkaline without having to use lye. That, combined with the brown sugar in the bath, is what will give these pretzels their true hard pretzel-y flavor, so don’t skip it.
Have some flour, some yeast, some sugar, some salt and a serious hankering for a snack (oh um hai, that’s me always now, as evidenced above)? You’re on your way to homemade hard pretzel rod heaven. Don’t forget to bring a bucket I mean a bowl of cheese dip (or peanut butter!) with you.
Homemade Hard Pretzel Rods
- Prep Time: 2 hours
- Cook Time: 35 mins
- Total Time: 2 hours 35 mins
- Yield: 24 pretzel rods 1x
- Category: Snack
- Method: Bake
- Cuisine: American
Description
Hard pretzel rods made from scratch! Perfectly salty, crunchy, dippable. Snack time will never be the same.
Ingredients
For the dough:
- 1 cup warm water (110 to 115 degrees F), divided
- 2 teaspoons light brown sugar, divided
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups bread flour
- 1/2 teaspoon salt
For the baking soda bath:
- 8 cups water
- 1/2 cup baked soda*
- 1/4 cup packed light brown sugar
For topping:
- 1 egg whisked with 1 tablespoon water (egg wash)
- 2 tablespoons pretzel salt or coarse sea salt
Instructions
- *NOTE: Baked soda is not another term for baking soda. It’s actually baking soda that has been baked. To make baked soda, spread baking soda on a foil-lined baking sheet and bake at 250 degrees F for 1 hour. That’s it!
- In a small bowl, combine 1/4 cup warm water and 1/2 teaspoon brown sugar. Add yeast and stir to dissolve. Let sit 5 to 10 minutes until slightly foamy.
- In a large bowl or bowl of a stand mixer, stir remaining 1 1/2 teaspoons brown sugar, flours and salt until combined. Add yeast mixture and remaining 3/4 cup warm water; stir until a dough forms.
- Knead dough by hand on a lightly floured surface 5 to 10 minutes until smooth, satiny and elastic; OR, knead dough with dough hook attachment in stand mixer on medium speed 5 minutes until smooth, satiny and elastic. Shape dough into a ball and place in a large bowl lightly greased with oil or cooking spray. Cover bowl with lightly greased plastic wrap and let dough rise in a warm place 1 hour until doubled.
- Line 2 baking sheets with parchment paper. Punch down risen dough and divide into 24 equal pieces. Roll each piece into a roughly 9-inch-long rod (1/2-inch wide) and place 1 inch apart on prepared baking sheets. Cover loosely with lightly greased plastic wrap and let rise 30 minutes.
- Meanwhile, heat oven to 350 degrees F. Prepare the baking soda bath: In a large, deep and wide saucepan or Dutch oven, bring water to a simmer over medium-high heat. Add baked soda and brown sugar; stir to dissolve.
- Carefully drop a few dough rods into simmering bath. Poach 15 seconds, then remove with a slotted spoon or tongs and return to lined baking sheet. Repeat with remaining dough rods.
- Brush tops of rods with egg wash, then sprinkle with salt. Bake 30 to 35 minutes, rotating pans halfway through baking, until rods are a deep golden brown and hardened. Transfer to cooling racks to cool completely.
- Fully cooled pretzel rods can be stored in an airtight container at room temperature for up to 1 week.
Keywords: baking soda bath, pretzel salt
Snack food = some of the best food in the world. These are stunners!
I’m totally not a snacks-for-meals person (unless it’s cheese. I’m a cheese-for-anytime-all-the-time person) but I thinkkkkkk you may have just converted me. These look so good!
Snacks for meals are my faaaaavorite! p.s. can we have a party where we make these pretzels and then dip them in chocolate and sprinkles? kthanks 🙂
I have always wanted to make hard pretzels. These look so amazing and delicious and snacky! I love snacks!
I actually find it really difficult to eat main meal through out the day. So snack meals are the only way I get something into my day without a food coma. Also they remind me those lunchables containing cheese, ham, crackers.
I have got to try your pretzel rods next time with side of cheese dip and veg sticks too.
wow! these look amazing!! my husband would go nuts for these! I just might have to make these!
I definitely go through phases of snack attacks and meals only please. But with these pretzels in front of me, a snack attack would be inevitable.
Taylor — YES x a million.
I am basically the queen of snack food. My love for all things snacky runs deep, which is why these pretzels are calling my name!
You must be in my mind because I was literally wondering (out loud) the other day how you even make hard pretzels. Question answered. And now, I must make them.
This is a total game changer. Like, this is my perfect snack, I have such a weakness for pretzels. Love this!
Oh please pass some down here! They look amazing!
I’ve made soft pretzels but it never crossed my mine to make homemade hard pretzels! What fun!
Snack time for meals is seriously da best. Hummus, veggies, a bit of avocado and a dessert to round out the meal is serious perfection. And these pretzels need to be added to my next snack plate.
Super excited to try these. Pretzel rods are Elsa’s teething snack of choice; this year, I’m on a mission to see how many of their preferred snacks I can make from scratch (and potentially make large batches of to freeze). I’ve tried graham crackers and goldfish. Next up – these pretzels!
Yum!
P.S. Any thoughts on freezing these either baked or unbaked? I can google this 🙂 but thought I’d see if you’d tried it with this or any other pretzel. Thanks!
OMG pretzel rods are one of my favorite things ever!! I love these and love you for making them!
Just made these, are eating them as I write this. AWESOME!!!!
very easy to make and fun. they do have that pretzely flavor!!
HARD PRETZELS?! This recipe is a game changer!! Dying to try!
I am soooooo #TeamSnackFood. I LOVE IT ALL. I snack constantly. It’s probably why I haven’t seen my bikini body in forever. Oh well, it’s worth itttttt. I’m LOVING these pretzel rods, girlfriend!
Liz — Homemade graham crackers and goldfish?? Ummm, can we trade? 😉
Also, I haven’t experimented with freezing these pretzels yet, but I have had good luck with freezing soft pretzels (baked), so I don’t see why it wouldn’t work well for these, too!
These look so fun to make! I love pretzels!
Kari
http://www.sweetteasweetie.com
I’m pretty sure I could live on snacks so you are speaking my language with these pretzels. And dipping into the peanut butter jar is the absolute best! 😉
Girl this is seriously one hell of a snack. Amazing!!
I can’t see Pretzel Rods without thinking of the line from The Prince and Me (the one with Julia Stiles) where she makes fun of Eddie and says “I can get your beer and pretzel rods my fine fellow at the olde pub yonder!”. And there is never a time that a pretzel rod doesn’t sound like the perfect snack!!
That baked soda trick is neato burrito!
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Megan — Haha! Bringing me back to my pre-teen days with that one. 😉
These look awesome!! I love crunch pretzels, and I love that you made them at home. I have to try this!
I’ve always wanted to make my own hard pretzels! These look like the perfect recipe to start with!
I thought I was the only person alive that couldn’t eat an entire plate of cheese and crackers and call it lunch yet (11 a.m. still being fair game of course). These pretzels, however, I suspect are going to make a convert out of me too!
These are so pretty! I love pretzel sticks- perfect for dipping in hummus or coating in caramel and then chocolate 🙂
Nice work with the kitchen science! Heating up baking soda over about 125 degrees F breaks it down from sodium bicarbonate into sodium carbonate, which is a stronger base. Super cool! (Harold McGee wrote more about this: http://www.nytimes.com/2010/09/15/dining/15curious.html)
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Wow!!! these r by far the best looking hard pretzels I’ve seen! by any chance do u know if i can freeze ’em? 🙂 gonna make ’em tomorrow if i can!!! 😉 #vegan4life
What can i use instead of parchment paper? i don’t think u can find it down here where i live… 🙁 I’ve had problems when making pretzels that have to be poached cuz they stick to the pan. even when i put flour. 🙁 any solution? 🙂
Steph — I haven’t frozen them before but I don’t see why it wouldn’t work! As for the parchment paper substitute, the only other thing I use are Silpat baking sheet liners, which you can find at some stores or online. Otherwise, you can try to just grease the baking sheet really well with butter or oil. Happy baking!
Thanx! I’ve been looking into silpat, but i doubt i can find it down here in CR where i live, so i’ll have to order ’em or something… I’ve been makin’ pretzels, but my mom doesn’t let me put grease on ’em cuz it ruins the pans and we can’t wash them, but thank you very much for the suggestions!
Have a great day! 🙂
Made these twice exactly as directed. Something’s wrong with this recipe. Even at 325° they over browned without getting a crispy exterior. Lots of time and work for nothing. Will look for a better one.
Hi there! I made these yesterday. The flavor is awesome, but I’m concerned about the texture. After 35 minutes, they were still soft, so I kept baking them. Eventually most of them hardened, though I feel like I could almost break a tooth on them! And the soft ones are SUPER chewy (like uncomfortable so). Any ideas on what I did incorrectly? Thanks!
Kate — Hmm, I’m not sure what happened. 🙁 I know when I’ve made them, they are never completely crunchy like the ones at the store. They are much chewier than soft pretzels but not as crunchy as we are typically used to for hard pretzels. They do come out of the oven a little soft and then harden as they cool, so maybe next time take them out of your oven after 30-35 minutes and once they’re cooled, check on their texture. I hope that helps!
Can we use food-grade lye in place of the baking soda and not bake it?
Greg — I’ve only made the recipe as described above, so I’m not sure. Sorry!
I made these and they are tasty! I did have some sticks break at the center in the baking soda water bath, though. Also, They were still soft inside after 40 minutes of baking time, so I took them out of the oven. These pretzels were soft and yummy on the inside and a little chewy on the outside (perfectly!), like at the shopping mall only better. My family and I are planning on wrapping them around hot dogs before baking them next time, sealing both ends. Thanks, great recipe! 🙂
Thanks for the recipe. I was really exited to make them, but unfortunately I did not succeed in making them, so I was wondering have anyone by chance tried to make this recipe?
I tried to make them, but unfortunately they didn’t look as nice as the above pictures. 🙁
I’m not really sure of what went wrong and I would highly appreciate if could someone help me in finding the error.
The first issue that I got was, when I divided my dough into pieces, the surface got dry, so when I shaped them, they didn’t look smooth and moist like the above picture! I had to cut all the dry parts to get them nice!
The second issue was, when I dropped them in the baking soda bath, a lot of them got cracked and I’m not sure why. Finally, after I baked them, a lot of them were solid from the outside, but little mushy inside. They were like little chewy! Very few of them were good from the inside, but over all they weren’t crunchy! 🙁
I don’t know why they didn’t all have the same texture, so I would really appreciate it if you could help me to find out what went wrong.
I made these the first day I had my new bread machine to do the kneading for me. They are amazing. I’m adapting the recipe this time to use sourdough starter in place of the water and some of the flour, and I’m using honey instead of brown sugar. I’ll be freezing the pretzels as I must not eat very many at once, but I’m expecting them to turn out amazing indeed. I had been disappointed in the flavor of previous homemade pretzel recipes, and it turns out that the baked soda is exactly what they needed to come out the way I wanted them to.
Turned out great! Not sure how to post a pic!
These are wonderful! I’ve been looking for a good recipe AND the notes explaining the “how to” make them. Thank you!
Is it possible to make them with less sugar and obtain a similar result?
tried these they stay moist inside don’t become hard like you buy in stores.
Hi! These look great and I had success following your recipe for the most part. The baked soda makes such a difference in flavor!
My only concern is the baking time/temp. Do yours turn out hard like the hard pretzels you get at the store? I followed the cook time and temp you recommend and I got soft pretzels with a crunchy exterior. Good, but not what I was expecting of a “hard pretzel.”
Hi Lynn, I know what you mean. I haven’t been able to achieve that fully hard “hard pretzel” form that you get in the store in my own kitchen. This is the closest I’ve been able to get to it. Hoping to fix that soon, but for now, I enjoy these as the closest homemade version as possible!
I made them just now! They’re lovely and delicious!
The only issue is getting them nice good looking. I had issues filling the dough;( any tips?
I imagine it would be more time consuming, but theoretically you could roll out tiny rods and form them into pretzel twists too, right? Think of the amount of delicious snacky snacks!
Can I just use All purpose flour instead of bread flour?
Cathy, Bread flour has more gluten than all-purpose flour, which yields a chewier, sturdier result (which is ideal for pretzels). I’d recommend using bread flour for this recipe.
I made these and they were delicious!!!!
Great recipe easier then looks great original flavor
★★★★★
It’s impossible to get bread flour right now. Can I just use all purpose for the whole thing?
Janine, You can use AP flour but the results might be even softer/chewier than usual. Because bread flour has more protein, it makes the dough stronger/more able to hold its shape.
Hi. I’ve tried this recipe twice, I only make one alteration, I cut the rods into small pieces. However, both times, they have come out doughy (heavy) and chewy, and pretty bad. They taste great, but I am not getting to the hard crunchy state, and I’m not sure what I’m doing wrong.
Help please!
Thank you,
TC
It says on the recipe that you used starter instead of yeast. Where can I find that recipe?
Hi Andrea, I’m not sure what you’re referring to? This recipe uses active dry yeast, not starter!