Homemade Hard Pretzel Rods

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!