Homemade Hard Pretzel Rods

Classic homemade hard pretzel sticks with a crunchy snap, malty flavor, and perfect saltiness.

📝 Ingredients

• 1 cup warm water (110 to 115°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
• 8 cups water
• 1/2 cup baked soda (not another term for baking soda*)
• 1/2 cup light brown sugar (packed )
• 1 egg (whisked with 1 tablespoon water, egg wash)
• 2 tablespoons pretzel salt (or coarse sea salt)

👨‍🍳 Instructions

1. 1In 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.
2. 2In 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.
3. 3Knead 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.
4. 4Shape 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.
5. 5Line 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.
6. 6Cover loosely with lightly greased plastic wrap or a clean kitchen towel. Let rest 30 minutes, until slightly puffed.
7. 7Preheat 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.
8. 8Working 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.
9. 9Brush the tops of the poached rods with egg wash and sprinkle evenly with pretzel salt.
10. 10Bake for 33–38 minutes, rotating pans halfway through, until the pretzel sticks are deep golden brown and hardened.
11. 11Cool completely on the baking sheets. Pretzel sticks will continue to firm up as they cool.