Recipes & Diet

Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

Hard Pretzels

Rate Hard Pretzels

5 star  Avg. rating 5 from 2 votes.

Recipe Information

Category: Breads
Recipe Created By: Linda


Your photo should meet the following requirements:

  • It must be in jpg/jpeg format
  • It must be no larger than 800px wide by 600px tall
  • It must be have a file size of less than 1Mb
  • Focus on the food: Use good lighting and take a close - up shot.


1 pkg yeast
1 1/4 cups warm water
4 cups flour
1/4 cup melted margarine
1 tsp salt
1 Tbsp sugar
kosher salt
additional melted margarine


Preheat oven to 425 °F.

Dissolve yeast in warm water, then add melted margarine, salt, and sugar. Mix in the flour, a little at a time, until a dough is formed. Turn onto lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. Place dough under kitchen towel or plastic wrap to keep moist. Cut off small pieces of dough and roll into 1/4" logs. (They will puff up more in the oven.)

Place as many as will fit onto a cookie sheet without touching. Brush with melted butter/margarine and sprinkle with kosher salt. Bake for about 10 minutes or until browned slightly dark. Cool on a kitchen towel.

Note: you may have to shake the pan about 1/2 way through, depending on your oven. Also, test your first batch when cooled to make sure they are not soft inside. If they are, just roll future batches a little smaller.

These keep for months in a tightly sealed container.



If you do not have a milk allergy, you can use butter.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

 This recipe is free of:

Return to top





Return to top