Pretzel sticks recipe that actually tastes like classic hard pretzels, not dried soft ones. The method is straightforward, but the flavor is richer, snappier, and more authentic.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
2 hours
Cook Time
35 minutes
Total Time
2 hours 35 minutes
Servings
24 pretzel rods
Difficulty
Intermediate, but very approachable with clear timing cues
Calories *
76 kcal per serving
Technique
Mix and knead a yeast dough, shape into rods, briefly poach in an alkaline baked-soda bath, then bake until crisp.
Flavor Profile
Malty, deeply savory, classic hard-pretzel saltiness
* Based on nutrition panel
I’ve always been intimidated by hard pretzels, but the step-by-step photos and the baked baking soda tip made all the difference. Mine came out golden, crisp, and perfect for dipping in mustard. ⭐⭐⭐⭐⭐
Lauren
Why This Recipe Works
- Baked baking soda bath gives authentic pretzel flavor without using lye
- Two-flour blend creates the ideal balance of crunch and slight chew
- A brief poach and a long bake ensure the rods dry out properly
- Measured rise times develop flavor without over-proofing
Table of Contents
I used to be a strict “meals only” person. Snacks were snacks. Meals were meals. Then somewhere along the way, cheese boards replaced lunches, pretzels replaced bread baskets, and things like my soft pretzels recipe, 40-minute honey wheat pretzel twists, cheesy garlic pull-apart bread, and even pretzel hand pies started showing up where sandwiches used to live.
That shift is exactly why this pretzel sticks recipe exists. These aren’t soft pretzels baked longer and called crunchy; they’re purpose-built to dry, snap, and hold up to mustard, cheese dip, or straight-from-the-jar peanut butter.
Ingredients & Substitutions
- Warm Water (110–115°F): Proper temperature is essential to activate yeast; water that’s too hot will kill it, a principle that applies across yeast breads like classic Italian bread.
- Light Brown Sugar: Adds subtle maltiness and feeds the yeast.
- Active Dry Yeast: Provides structure and flavor development.
- Unbleached All-Purpose Flour + Bread Flour: This combination creates structure without toughness.
- Salt: Essential for flavor and dough strength.
- Baked Baking Soda: Key to hard pretzel flavor without lye.
- Egg Wash: Promotes even browning.
- Pretzel Salt or Coarse Sea Salt: Traditional finish and crunch.
See the recipe card below for full ingredient quantities.
Variations on Pretzel Sticks from Scratch
- Add sesame or everything seasoning: Swap the salt for sesame seeds or everything seasoning after the egg wash for a bakery-style finish that leans savory and snack-board ready.
- Make short pretzel sticks: Cut each dough portion in half before rolling to create compact, sturdy dippers that are easier to serve alongside cheese, spreads, or other sturdy dippers like whole wheat pita bread.
- Turn them into pretzel bites: Roll the dough slightly thinner and cut into 1½-inch pieces before poaching and baking for small, crunchy bites—perfect for snacking on their own or using as a base for sweet-and-salty recipes like this chocolate peanut butter pretzel tart.
Professional Tips
- Bake the baking soda ahead of time. This is non-negotiable for true pretzel flavor.
- Roll evenly. Inconsistent thickness leads to uneven baking.
- Bake until hardened. They should feel firm when tapped, not soft.
- Cool completely on the pan. They continue to dry as they cool.
How to Make Pretzel Sticks
Use these instructions to make perfect pretzel sticks every time.
Step 1: Activate the Yeast. Combine ¼ cup warm water with ½ teaspoon brown sugar. Add yeast, stir, and let sit 5–10 minutes until foamy.
Step 2: Mix the Dough. Combine remaining sugar, both flours, and salt. Add yeast mixture and remaining water. Mix until a dough forms.
Step 3: Knead and Rise. Knead 5–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise 1 hour until doubled.
Step 4: Shape the Pretzel Sticks. Divide dough into 24 pieces. Roll each into a 9-inch rod about ¼-inch thick. Rest 30 minutes.
Step 5: Prepare the Baking Soda Bath. Simmer water with baked baking soda and brown sugar.
Step 6: Poach. Poach rods for 15 seconds, then return to baking sheets.
Step 7: Bake. Brush with egg wash, sprinkle with salt, and bake at 350°F for 33–38 minutes, rotating halfway.
Recipe FAQs
Pretzels are traditionally dipped in an alkaline solution before baking, most often lye or baked baking soda dissolved in water. This pretzel sticks recipe uses baked baking soda and brown sugar in the poaching liquid to safely create classic pretzel flavor, shine, and color.
Yes, pretzel dough is different from regular bread dough. While both are yeast-based, pretzel dough is dipped in an alkaline solution before baking, which creates its signature dark color, chewy interior, and distinct pretzel flavor. This pretzel sticks recipe uses a baked baking soda bath to achieve that effect without lye.
Homemade pretzel sticks last up to 1 week when fully cooled and stored in an airtight container at room temperature.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Homemade Hard Pretzel Rods
Ingredients
For the dough:
- 1 cup warm water, 110 to 115°F, divided
- 2 teaspoons light brown sugar, divided
- 1 ¼ teaspoons active dry yeast
- 1 ½ cups unbleached all-purpose flour
- 1 ½ cups bread flour
- ½ teaspoon salt
For the baking soda bath:
- 8 cups water
- ½ cup baked soda, not another term for baking soda*
- ½ cup light brown sugar, packed
For topping:
- 1 egg, whisked with 1 tablespoon water, egg wash
- 2 tablespoons pretzel salt , or coarse sea salt
Instructions
- In a small bowl, combine ¼ cup warm water (110–115°F) and ½ teaspoon light brown sugar. Sprinkle in the yeast and stir to dissolve. Let stand 5–10 minutes, until slightly foamy.
- In a large bowl or the bowl of a stand mixer, combine the remaining 1½ teaspoons brown sugar, both flours, and salt. Add the yeast mixture and the remaining ¾ cup warm water. Stir until a shaggy dough forms.
- Knead by hand on a lightly floured surface for 5–10 minutes, or with a dough hook on medium speed for about 5 minutes, until the dough is smooth, satiny, and elastic.
- Shape dough into a ball and place in a lightly greased bowl. Cover with lightly greased plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Line 2 baking sheets with parchment paper. Punch down the dough and divide into 24 equal pieces. Roll each piece into a 9-inch-long rod, about ¼-inch thick, and place 1 inch apart on the prepared baking sheets.
- Cover loosely with lightly greased plastic wrap or a clean kitchen towel. Let rest 30 minutes, until slightly puffed.
- Preheat oven to 350°F. In a large saucepan, bring 8 cups water to a gentle simmer. Add ½ cup baked baking soda and ½ cup brown sugar, stirring until dissolved.
- Working in batches, carefully lower a few dough rods into the simmering bath. Poach for 15 seconds, then remove with a slotted spoon or tongs and return to the baking sheets. Repeat with remaining rods.
- Brush the tops of the poached rods with egg wash and sprinkle evenly with pretzel salt.
- Bake for 33–38 minutes, rotating pans halfway through, until the pretzel sticks are deep golden brown and hardened.
- Cool completely on the baking sheets. Pretzel sticks will continue to firm up as they cool.
Video
Notes
Freezing: Freeze baked pretzels up to 3 months.
Flavor Tip: Best eaten same day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this crunchy, classic pretzel sticks recipe. If you’re in a snack-forward phase of life too, be sure to explore more snack recipes next. If you love salty snacks with contrast, try pairing these with something sweet-spicy like sriracha peanut kettle corn!
I did something wrong? The pretzels stuck to the parchment paper!!!
Hi Claire, I’m so sorry to hear that. I am not sure what happened but my guess is the pretzels were a little too wet from the bath when placed back on the parchment. That basically glued them. Believe it or not there are many types of parchment paper. The best for recipes like this have a little bit of a coating. I know that is frustrating.~Lindsey
I’m thinking that transferring the baked rods to the dehydrator would keep them crunchy on the long term. Just like with bread cubes and croutons. They stay crunchy for a really long time! I’ll try next time with baked soda – your method and mine combined might just make the perfect storable rods I’ve been looking for.
A rock solid idea, Melanie! A dehydrator will 100% remove that extra moisture and keep them crunchy longer term. I wish I had one at home. In the restaurants I would dehydrate everything! Miss those paper thin pear chips! ~lindsey
Amazing! My daughter and I made them and the outcome was delicious and satisfying. We made our own roasted garlic hummus to snack with- and they were a hit! Brown, crispy, and delicious
So happy to hear it, Margo! Thanks for commenting!
Thanks for this recipe- I’m looking forward to trying it! Do you know why commercial pretzels are so crunchy (and stay fairly crunchy) in comparison to homemade?
Hi Artemis! I hope you tried this recipe! I do not know why commercial pretzels stay crunchy. I imagine it has something to do with starting with a very low moisture content, proper packaging to keep them that way, and perhaps an additive or two! Happy baking ~Lindsey
The note on baked soda here was a revelation. I’ve tried other pretzel recipes and never before has the flavor and texture hit the mark as it did right here. I missed the indicated rolling width so most of my rods were about 2x as fat as they should have been. In spite of this, they still yielded a crisp exterior with a delightfully chewy center. They were tasty for the 3 days they lasted (I made a double batch which actually maximized the poaching bath’s utility). I pulled the first tray out about half way through the cooking time and tried a few and they made a solid homemade soft pretzel, too.
*I subbed honey for the brown sugar in the dough but used the brown sugar in the bath;
*I also subbed a blend of fresh-milled whole red and white wheat for roughly half of the dough. No regrets!
The most disappointing gluten free snack on the market is Snyder of Hanover’s gluten free pretzels, totally devoid of taste or that signature chewy crunch in their regular wheat pretzels, this recipe really made my decade! I couldn’t find a decent gluten free version so converted your lovely wheat recipe and it turned out fabulous! I left everything the same, except I added 2 tsp xanthin gum, 4 tbsp psyllium husk, an egg white (just stole it from the egg wash, left the yolk for that!), and used 1 1/4 cup oat flour, 3/4 cup corn flour, 1/2 cup each tapioca starch and brown rice flour, and upped the water to 1 1/2 cups. Thanks to the psyllium husk you can actually handle this gluten free dough. Thanks for the great recipe!
I like to make things. I do love reading reviews as well to make sure I’m making the right things. The fact that this recipe is just a copied one from from serious eats with a bunch of reviews from people that haven’t even made it is quite upsetting. They are giving stars and have not made this recipe Amazing.
It’s really ridiculous
Me: saying the above
Author: well I can’t control them
Me. I think you can tell tell them they shouldn’t rate things if they don’t know about them
Author: I won’t
Me: you kinda should.
Author: in not going to admit I just copyrighted a recipe either
Me: see above
Hi P, Wow! Thank you for taking the time to leave your feedback. First, I have mentioned a few times in this post that this recipe is adapted from Serious Eats, so I never took full credit and have made a few personal adaptations as always. Second, I certainly could tell people not to rate things they haven’t tried, but unfortunately that’s all I can do. If they still want to leave a rating, that’s their choice. Again, thanks for your comment and I wish you well!
Can I make smaller rods? Will the poaching process be the same?
Hi Sierra, Yes, it should all be the same!
I’m addicted to eating pretzel twists….the small super crunchy pretzel sticks…the super mini versions of your pretzel rods.
Do you know how I would go about making the smaller version?
I work a graveyard shift alone & don’t have official breaks. Since I don’t have an official break to eat I snack when I can on pretzel sticks & colby jack sticks. I don’t care for the larger ones, I love a good crunch so it’s the small pretzel sticks for me.
Thanks!!!
Hi CJ, My best recommendation, without having tested it, is to just cut the rods into smaller pieces than the recipe indicates! You might also have to shorten the bake time, so keep an eye on them. But that should get you what you’re looking for!