Homemade Hard Pretzel Recipe

These homemade hard pretzels are perfectly crunchy and delightfully golden brown. You can make them into rods, mini pretzel sticks, or even mini pretzel twists! Use these homemade hard pretzels for a snack on their own, or mix them into a snack mix for the perfect homemade crunch!

When we made the switch to einkorn flour, we started making all of our own snacks. From homemade crackers, to from-scratch homemade animal crackers, if it was previously store-bought we were making it at home!

For years we simply did without hard pretzels, but my son always begs for them when we go to the store. Due to his wheat allergy, we can’t buy them and the gluten-free ones are just not the same!

Homemade Hard Pretzels

While this recipe shows this recipe as pretzel rods, you can use it to make mini pretzel sticks or even mini hard pretzel twists! The bake time would be lower, but the overall process is the same.

Ingredients

As always, I like to break down each ingredient, its purpose, and any possible substitutions. Everyone has different needs in their diet, so this way, you know exactly how to adapt the recipe to make it fit your family!

• Flour – We like to use all-purpose einkorn flour, but you can use any all-purpose wheat you’d like. For whole wheat (store-bought), you can use 325g instead. If you are using freshly ground flour, use the same amount of flour by weight, and then reduce the water to 3/4 cup.
• Yeast – Both dry active and instant yeast work in this recipe. If you are using dry active yeast, combine the warm water, yeast, and brown sugar (divided) and let rest for 5 minutes before combining with the flour and salt.
• Sugar – My favorite sugar to use in this recipe is panela, but you can use brown sugar, molasses, or coconut sugar. For the sugar that goes into the boiling water, a deep rich flavor (like that in panela, brown sugar, or molasses) helps with the overall flavor of the finished pretzel.
• Salt – Kosher salt or pretzel salt is traditional for the topping on pretzels, however we just use our sea salt in both the dough recipe and as the topping. Use what you have on hand!
• Baking Soda – This ingredient only goes in the boiling water to parboil the pretzels, but it is crucial to the finished taste! Don’t skip it or use a replacement!
• Egg – To achieve that nice dark color, an egg wash is brushed on the pretzels before baking. However, if you can’t use (or don’t have) eggs, you can use butter, oil, or even milk instead! Don’t mix those items with water, just use them straight as is.

Instructions

Until you’ve made your own homemade hard pretzels, you don’t know how easy they really are. But let me tell you, they are SO EASY! Once you make them, you’ll be hooked!

1. Mix – Heat water to 110°F. While that is heating, add the flour, yeast, brown sugar (divided), and salt to the bowl of an electric mixer. Use the dough hook attachment and set the mixer to lower. Add the water to the bowl and mix on low for 5-10 minutes or until the dough is smooth and shiny. If mixing by hand, knead for 5-10 minutes, or until smooth and shiny.
2. Rise – Cover and allow to rise for 25 minutes.
3. Shape – For pretzel rods, section into 24 equal pieces and roll evenly until very thin.
4. Second Rise – Place rolled rods on a parchment-lined baking sheet and allow to rise for about 15 minutes. Be careful not to override or the rolls with be fluffy instead of hard after baking.
5. Boil – As soon as you finish rolling the rods, start a pot of water boiling. Make sure it’s wide enough to accommodate the length of rods you made. Fill with at least 3″ of water.
6. Add – To the boiling water, add the baking soda and remaining brown sugar.
7. Parboil – Working only 2-3 at a time, boil the rods for 10-15 seconds and remove from the water. I like to use a spoon to roll the rods in the water so that all sides are evenly coated in the baking soda water. Do not over boil or the rods will fall apart in the water. Lift from the water and place on the parchment-lined baking sheet.
8. Prep – Pre-heat the oven to 350°F. Mix an egg with a splash of water until well combined. Brush egg wash onto the top of each rod. Sprinkle generously with salt.
9. Bake – Bake for 35-40 minutes, rotating the tray halfway through. Rods will be deep brown when finished. Note, if you are making smaller sticks or mini pretzels, the bake time will be reduced drastically. Look for the dark brown color to know when they are finished.
10. Cool – Allow the rolls to cool completely on the tray before storing, otherwise they will soften. These are best on the day of baking and may soften over time. Usually, they are still hard for 2-3 days after baking.

Even More Homemade Snack Ideas

• Homemade Vanilla Wafers
• Homemade Strawberry Zucchini Fruit Leather
• Homemade Graham Crackers

Homemade Hard Pretzels

These homemade hard pretzels are perfectly crunchy and delightfully golden brown. You can make them into rods, mini pretzel sticks, or even mini pretzel twists! Use these homemade hard pretzels for a snack on their own, or mix them into a snack mix for the perfect homemade crunch!

4.67 from 3 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: American

Keyword: Hard Pretzel Recipe, Homemade Hard Pretzels

Prep Time: 45 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 12 servings (2 rods per serving)

Calories: 135kcal

Cost: $5

Ingredients

For the Dough:

• 1 cup water, 110°F
• 3 cups all-purpose flour (360g) (we use einkorn)
• 1 1/4 tsp yeast
• 2 tsps brown sugar
• 1/2 tsp salt

For the Boiling Water Bath:

• 1/2 cup baking soda
• 1/4 cup brown sugar

For Topping:

• 1 egg whisked with a little water
• 2 tbsp coarse salt

Instructions

• Heat water to 110°F. While that is heating, add the flour, yeast, brown sugar (divided), and salt to the bowl of an electric mixer. Use the dough hook attachment and set the mixer to lower. Add the water to the bowl and mix on low for 5-10 minutes or until the dough is smooth and shiny. If mixing by hand, knead for 5-10 minutes, or until smooth and shiny.
• Cover and allow to rise for 25 minutes.
• For pretzel rods, section into 24 equal pieces and roll evenly until very thin.
• Place rolled rods on a parchment-lined baking sheet and allow to rise for about 15 minutes. Be careful not to override or the rolls with be fluffy instead of hard after baking.
• As soon as you finish rolling the rods, start a pot of water boiling. Make sure it’s wide enough to accommodate the length of rods you made. Fill with at least 3″ of water.
• To the boiling water, add the baking soda and remaining brown sugar.
• Working only 2-3 at a time, boil the rods for 10-15 seconds and remove from the water. I like to use a spoon to roll the rods in the water so that all sides are evenly coated in the baking soda water. Do not over boil or the rods will fall apart in the water. Lift from the water and place on the parchment-lined baking sheet.
• Pre-heat the oven to 350°F. Mix an egg with a splash of water until well combined. Brush egg wash onto the top of each rod. Sprinkle generously with salt.
• Bake for 35-40 minutes, rotating the tray halfway through. Rods will be deep brown when finished. Note, if you are making smaller sticks or mini pretzels, the bake time will be reduced drastically. Look for the dark brown color to know when they are finished.
• Allow the rolls to cool completely on the tray before storing, otherwise they will soften. These are best on the day of baking and may soften over time. Usually, they are still hard for 2-3 days after baking.

Notes

Ingredients

As always, I like to break down each ingredient, its purpose, and any possible substitutions. Everyone has different needs in their diet, so this way, you know exactly how to adapt the recipe to make it fit your family!

• Flour – We like to use all-purpose einkorn flour, but you can use any all-purpose wheat you’d like. For whole wheat (store-bought), you can use 325g instead. If you are using freshly ground flour, use the same amount of flour by weight, and then reduce the water to 3/4 cup.
• Yeast – Both dry active and instant yeast work in this recipe. If you are using dry active yeast, combine the warm water, yeast, and brown sugar (divided) and let rest for 5 minutes before combining with the flour and salt.
• Sugar – My favorite sugar to use in this recipe is panela, but you can use brown sugar, molasses, or coconut sugar. For the sugar that goes into the boiling water, a deep rich flavor (like that in panela, brown sugar, or molasses) helps with the overall flavor of the finished pretzel.
• Salt – Kosher salt or pretzel salt is traditional for the topping on pretzels, however we just use our sea salt in both the dough recipe and as the topping. Use what you have on hand!
• Baking Soda – This ingredient only goes in the boiling water to parboil the pretzels, but it is crucial to the finished taste! Don’t skip it or use a replacement!
• Egg – To achieve that nice dark color, an egg wash is brushed on the pretzels before baking. However, if you can’t use (or don’t have) eggs, you can use butter, oil, or even milk instead! Don’t mix those items with water, just use them straight as is.

Nutrition

Nutrition Facts

Homemade Hard Pretzels

Amount Per Serving (2 rods)

Calories 135 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Trans Fat 0.002g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Cholesterol 14mg5%

Sodium 2635mg115%

Potassium 47mg1%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 5g6%

Protein 4g8%

Vitamin A 20IU0%

Vitamin C 0.001mg0%

Calcium 12mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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