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Mar 22, 2010 09:41 AM

hard pretzels are hard to make

I love hard pretzels (with mustard) and find it surprising how few options there are at the store. My gold standard is Martin's pretzels from the NYC Green Market. So, I decided to make this recipe from Alton Brown..... but it came out a mess. The dough was way too gooey, impossible to form into shapes because it was so sticky. And the end result was more like a salty bagel. Any advice as to where I went wrong? Why are there very few hard pretzel recipes online?


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  1. You probably need to add more flour. Baking recipes are very precise but there are many variables when it comes to flour because the age of your flour, the brand and if you live in a humid environment all have a effect on how much you need to add.

    1. I had the same problem with a nearly identical recipe from another site. I think the problem is that each recipe calls for 22 ounces of flour. However if you note, Alton's has the entry as 22 ounces of all purpose flour (4 1/2 cups). Well, hey, 4 1/2 cups equals 36 ounces, not 22. I suspect that if we try the 4 1/2 cups we won't get the mush we got.

      1 Reply
      1. re: KieranSaighir

        A cup of flour does not weigh 8 ounces. Flour weighs about 5 ounces a cup, so alton's 22 ounces for 4-1/2 cups is correct.

        Pretzel dough should be pretty stiff, not sticky at all. Definitely add more flour if you need to.

      2. I remember a tutorial given to Martha Stewart on her syndicated TV show a few years ago. The woman had a pretzel bakery in the Metro NY area and has an Eastern Euro/Slavic name. I know the recipe is on the MS website.