Crunchy Rod Pretzels

One of America’s favorite snacks are the classic crunchy pretzel rods. It’s so hard to find clean ones at the store so we made our own Crunchy Rod Pretzel recipe with simple, healthy ingredients. Love making a big batch of these in advance and freezing, then when I want some fresh, crunchy pretzels I reheat and dip in my favorite sauce! We hope you enjoy these too.

Print Recipe

No ratings yet

Crunchy Rod Pretzels

Prep Time30 minutes mins

Cook Time45 minutes mins

Course: Snack

Cuisine: American

Servings: 36

Ingredients

• 4 cup Einkorn flour (can use all purpose, see note)
• 2 tbsp Butter (melted)
• 1 tbsp Honey
• 2 tsp Salt
• 2 1/2 tsp Active dry yeast
• 1 cup Water

For Boiling Water

• 1/4 cup Baking soda
• 1/4 cup Coconut sugar (can use brown sugar for nut allergies)

Topping

• 1 Egg
• 4 tbsp Flaky salt (to top pretzels with)

Instructions

Prepare Water

• Fill large soup pot with water and add in 1/4 cup Baking soda and 1/4 c of 1/4 cup Coconut sugar or brown sugar. Bring to a boil

Make Dough

• In a large bowl, add in 1 cup Water, 1 tbsp Honey, 2 tbsp Butter, and 2 1/2 tsp Active dry yeast. Mix well. 
• Then add in 4 cup Einkorn flour and 2 tsp Salt. Mix together until a dough forms. If still too sticky, add in 1/4 cup at a time and knead for 1-2 minutes until dough comes together. 
• Place back in bowl, cover with towel and rise for 10 minutes. 

Shape, Boil, and Bake

• Preheat oven to 350 degrees, line 2 sheet pans with parchment or silicone mats
• Flour working surface, grab a piece of dough, and roll out until dough is about half the size of a pretzel rod in width. The dough will rise in the boiling water so start thinner than you would think.
• Using a sharp knife, slice the dough to get 1 rod, about 4-5 inches long, your choice! Use that rod to measure and slice remaining piece of dough until you have multiple slices the same size. If you have extra dough that wasn't long enough, add back into dough bowl. 
• Drop rods into boiling water and boil for 1 minute, remove with a slotted spoon, and place on baking sheet. Make sure the baking sheet is near the boiling pot of water so the rods don't break in the transfer. Continue until all pretzels are boiled and removed. 
• Brush with 1 Egg, scrambled and sprinkle 4 tbsp Flaky salt. 
• Continue above process until first sheet tray is filled. 
• Once tray is filled, bake at 350 degrees for 40-45 minutes. You want them to completely dry out to keep that crunch! Check half way through and turn pan to evenly brown. 
• Repeat shaping, boiling, and baking until all dough is used. 
• Allow to cool completely or even overnight before adding to a plastic bag to dry out and cool all the way. 
• Store in airtight container, enjoy! 

Notes

Storage Notes

• Can freeze half the batch, just thaw on counter and reheat in oven at 350 for 10 minutes to crunch back up!

All purpose flour

• Use 3 1/2 c of all purpose flour