This commercial pretzel stick contains soy lecithin (an inflammatory emulsifier) and conventional starches with potential pesticide residues. The DIY version uses organic starches, replaces soy lecithin with clean sunflower lecithin, and substitutes refined dextrose with organic coconut sugar for a cleaner, more nutritious snack.
Based on: Pretzel Sticks
· Makes approximately 30 servings (840g total)
· Serving: 32 sticks (28g)
Why This Recipe is Seed Oil Free
Commercial Pretzel Sticks from Snyder's of Hanover often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pretzel Sticks may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Hydrates the starch blend and creates workable dough
Instructions
Step 1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. In a large mixing bowl, whisk together all dry ingredients: 280g corn starch, 140g potato starch, 140g tapioca starch, 12g baking powder, 3g baking soda, 12g sea salt, 6g nutritional yeast, and 1g citric acid. Whisk vigorously for 2-3 minutes to ensure completely even distribution — starch powders tend to clump and uneven mixing will create tough spots in your pretzels.
Step 2. In a separate bowl, melt 75g coconut oil until liquid but not hot (about 30 seconds in microwave). Whisk in 25g coconut sugar until mostly dissolved, then add 8g sunflower lecithin powder. Whisk this mixture for 1-2 minutes — the lecithin will help everything emulsify smoothly. Add 120ml filtered water and whisk until completely smooth with no oil separation visible.
Step 3. Pour the wet mixture into the dry ingredients. Using a wooden spoon or sturdy spatula, mix until a cohesive dough forms — it should feel slightly sticky but hold together when squeezed. If too dry and crumbly, add water 1 tablespoon at a time. If too wet and sticky, add corn starch 1 tablespoon at a time. The dough should be firm enough to roll but not so dry it cracks.
Step 4. Divide the dough into 4 equal portions. On a lightly starched surface, roll each portion into a log about 12 inches long and 0.5 inches thick. Using a sharp knife or bench scraper, cut each log into 1-inch pieces — you should get about 12 pieces per log for 48 total pieces. Roll each piece between your palms to create uniform stick shapes about 3 inches long and 0.25 inches thick. Work quickly as the dough can dry out.
Step 5. Arrange the pretzel sticks on prepared baking sheets with 0.5-inch spacing between each stick. Lightly brush tops with melted coconut oil for extra golden color (optional but recommended). Bake for 18-22 minutes, rotating pans halfway through, until golden brown and crispy. The sticks should sound hollow when tapped and feel firm to the touch — underbaked sticks will be chewy rather than crispy.
Step 6. Cool completely on the baking sheets for 10 minutes before transferring to a wire rack. The sticks will continue crisping as they cool. Once completely cool (about 30 minutes), store in an airtight container at room temperature for up to 2 weeks. For maximum freshness, include a small silica gel packet or store with a slice of bread to maintain optimal texture.
Storage
Store in airtight container at room temperature for up to 2 weeks. For longer storage, freeze in freezer bags for up to 3 months. Recrisp in 300°F oven for 5-7 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.45
Savings42%
Higher upfront ingredient costs but significant per-serving savings long-term. Bulk organic ingredients provide 15-60 batches worth, making the investment worthwhile for regular snackers.