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Add baked soda and brown sugar stir to dissolve. Prepare the baking soda bath: In a large, deep and wide saucepan or Dutch oven, bring water to a simmer over medium-high heat. Meanwhile, heat oven to 350 degrees F.Cover loosely with lightly greased plastic wrap and let rise 30 minutes. Roll each piece into a roughly 9-inch-long rod (1/2-inch wide) and place 1 inch apart on prepared baking sheets. Punch down risen dough and divide into 24 equal pieces. Line 2 baking sheets with parchment paper.Cover bowl with lightly greased plastic wrap and let dough rise in a warm place 1 hour until doubled. Shape dough into a ball and place in a large bowl lightly greased with oil or cooking spray. Knead dough by hand on a lightly floured surface 5 to 10 minutes until smooth, satiny and elastic OR, knead dough with dough hook attachment in stand mixer on medium speed 5 minutes until smooth, satiny and elastic.Add yeast mixture and remaining 3/4 cup warm water stir until a dough forms. In a large bowl or bowl of a stand mixer, stir remaining 1 1/2 teaspoons brown sugar, flours and salt until combined.Let sit 5 to 10 minutes until slightly foamy. In a small bowl, combine 1/4 cup warm water and 1/2 teaspoon brown sugar.To make baked soda, spread baking soda on a foil-lined baking sheet and bake at 250 degrees F for 1 hour. It’s actually baking soda that has been baked. *NOTE: Baked soda is not another term for baking soda.Don’t forget to bring a bucket I mean a bowl of cheese dip (or peanut butter!) with you. Have some flour, some yeast, some sugar, some salt and a serious hankering for a snack (oh um hai, that’s me always now, as evidenced above)? You’re on your way to homemade hard pretzel rod heaven. That, combined with the brown sugar in the bath, is what will give these pretzels their true hard pretzel-y flavor, so don’t skip it. It’s an easy prep task, but it’s important to make the bath more alkaline without having to use lye. And by baked soda, I mean it’s baking soda that has been baked in the oven at 250 degrees F for about an hour (there’s a note about this in the recipe below, FYI). BUTBUTBUT the important thing to note is that the baking soda is actually baked soda. Tips for the Best Homemade PretzelsĪ short but important note about these pretzels: They are poached for 15 seconds in a baking soda bath, much like a soft pretzel. And maybe also dinner time, but I’ll never tell. And then it was pretzel magic bliss/put-a-big-pile-of-pretzels-on-a-plate-with-mustard-and-cheese-dip-and-eat-them time. And so I got to work.Īnd by work, I mean I made a dough, let it rise, shaped it, poached it and baked it. I am a new woman and I want to eat all the snacks! I said. I NEED THESE NOW, I said to myself (there has been a lot of self-talk recently, apparently). So when I happened upon a recipe for homemade hard pretzels, which are my true true love, I was ecstatic. I think I’ve been eating hard pretzels since the dawn of time (my favorite way? Dipping them in a peanut butter jar, yesssss) but until recently, I’d only made soft pretzels from scratch. That’s where these homemade hard pretzel rods come in (you’re like FINALLY, sheesh). And when I did, I decided to make the most of it.
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But I did come to terms with my all-day snackage. Then I questioned everything and had a good, long existential conversation with myself. And it hit me: I’m eating snack food for meal time. Or granola bars, or olives, or veggies and hummus, or pretzels. Soon after, I’d drop the soup altogether and eat a big plate of cheese, crackers, fruit and nuts. Then, eventually, I would add cheese to those crackers, too. I would add crackers as a side to soup for lunch. Give me a real-deal meal for breakfast, lunch and dinner, but leave the cheese chunks and crackers and nuts and fruit and other snacky foods for snack time.Īnd then, within the past year or two, something changed. You see, I used to be big (no, HUGE) on eating only meal foods for meals - no snack food for meal time, thankyouverymuch. To the general population this is nothing revelatory, I know. I can’t believe I’m going to say this, but: I’m becoming a snack eater. Snacktime called, and it’s begging for you to make these Homemade Hard Pretzel Rods! Crunchy with a slight chew, perfectly salty and delightfully dippable, you’ll want to make these again and again.