The Pioneer Woman Tasty Kitchen
Profile Photo

Homemade Hard Pretzel Rods

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

Homemade hard pretzel rods: salty, crunchy and easy-peasy to make!

Ingredients

  • FOR THE DOUGH:
  • 1 cup Warm Water (110 To 115 Degrees F), Divided
  • 2 teaspoons Light Brown Sugar, Divided
  • 1-¼ teaspoon Active Dry Yeast
  • 1-½ cup Unbleached All-purpose Flour
  • 1-½ cup Bread Flour
  • ½ teaspoons Salt
  • FOR THE BAKED SODA WATER BATH:
  • 8 cups Water
  • ½ cups Baked Soda (see Important Note Below)
  • ¼ cups Packed Light Brown Sugar
  • FOR THE TOPPING:
  • 1  Egg Whisked With Below Amount Of Water, For Egg Wash
  • 1 Tablespoon Water
  • 2 Tablespoons Pretzel Salt Or Coarse Sea Salt

Preparation

In a small bowl, combine ¼ cup warm water and ½ teaspoon brown sugar. Add yeast and stir to dissolve. Let it sit for 5 to 10 minutes until slightly foamy.

In a large bowl or the bowl of a stand mixer, stir remaining 1½ teaspoons brown sugar, flours and salt until combined. Add yeast mixture and remaining ¾ cup warm water; stir until a dough forms.

Knead dough by hand on a lightly floured surface for 5 to 10 minutes until smooth, satiny and elastic. Or you can knead dough with dough hook attachment in a stand mixer on medium speed for 5 minutes until smooth, satiny and elastic.

Shape dough into a ball and place in a large bowl that is 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 a lightly greased sheet of plastic wrap and let dough rise for 30 minutes.

Meanwhile, heat oven to 350 F.

Prepare the baked soda water 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.

Adapted from Serious Eats.

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 F for 1 hour. That’s it!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Chick Fil A Sauce
Profile Photo by Beth Pierce in Appetizers
This easy Copycat Chick Fil A Sauce is made with five...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Million Dollar Bacon
Profile Photo by Matt Freund in Appetizers
Million dollar bacon is the perfect combination of sweet and spicy....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Eggplant Dip
Profile Photo by Kendall Smith in Appetizers
This Lebanese inspired Eggplant Dip, or baba ganoush, is a simple...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Rustic Green Olive Salsa Verde
Profile Photo by Brittny Lyle in Appetizers
A unique twist to salsa verde that combines salty green pimento-stuffed...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pimento Cheese
Profile Photo by Anna Phillips in Appetizers
A creamy, cheesy, traditional, southern delight! Serve with buttery crackers for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy