Snyder's Snap Pretzels contain inflammatory canola oil and processed enriched flour with synthetic vitamins. This DIY version eliminates the seed oil by using organic butter instead, and replaces all ingredients with clean organic alternatives for better nutrition and no inflammatory oils.
Based on: SNAPS PRETZELS
· Makes approximately 40 servings (880 mini pretzels)
· Serving: 22 mini pretzels (28g)
Why This Recipe is Seed Oil Free
Commercial SNAPS PRETZELS 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 SNAPS PRETZELS may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides authentic pretzel flavor and helps with browning
Organic butter
12g (about 1 tablespoon melted) · Organic Valley Organic Butter
Replaces inflammatory canola oil, adds richness and helps with dough texture
Sea salt for dough
8g (about 1.5 teaspoons) · Redmond Real Salt Fine
Enhances flavor and strengthens gluten structure
Organic active dry yeast
7g (1 packet) · Red Star Organic Active Dry Yeast
Leavens dough and creates characteristic pretzel texture
Baking soda for bath
60g (about 4 tablespoons) · Bob's Red Mill Baking Soda
Creates alkaline bath that gives pretzels their distinctive flavor and dark color
Coarse sea salt for topping
15g (about 1 tablespoon) · Redmond Real Salt Coarse
Traditional pretzel topping for flavor and texture contrast
Instructions
Step 1. In a large mixing bowl, dissolve 7g organic active dry yeast in 120ml (½ cup) warm filtered water heated to exactly 105-110°F - use a thermometer as water too hot will kill the yeast. Stir gently and let sit for 5-8 minutes until foamy and doubled in size, confirming the yeast is active.
Step 2. In a separate bowl, whisk together 1120g organic flour and 8g fine sea salt until evenly distributed. Create a well in the center. Melt 12g organic butter and let cool slightly. Warm the remaining 360ml water to room temperature.
Step 3. Pour the foamy yeast mixture into the flour well, add the melted butter and 45g organic malt extract, then gradually add the remaining warm water while mixing with a wooden spoon. Stir until a shaggy dough forms - it should be slightly sticky but not wet.
Step 4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky (not sticky). The dough should spring back when poked. Form into a ball, place in an oiled bowl, cover with damp cloth, and rise in warm place for 1-1.5 hours until doubled.
Step 5. Preheat oven to 425°F (220°C). Line 2 large baking sheets with parchment. Punch down dough and divide into 880 small pieces (about 1.3g each) - work in batches of 100-150 pieces. Roll each piece into a thin rope about 4 inches long, then twist into a mini pretzel shape or leave as sticks.
Step 6. Bring 6 cups water and 60g baking soda to a rolling boil in a large pot. Working in batches of 15-20 pretzels, boil for 30 seconds exactly - this creates the authentic pretzel skin. Remove with slotted spoon and place on prepared baking sheets. Immediately sprinkle with coarse sea salt while still wet.
Step 7. Bake for 12-15 minutes until deep golden brown, rotating pans halfway through. Cool on racks for 10 minutes before serving. Store in airtight container for up to 1 week at room temperature, or freeze for up to 3 months. Reheat in 300°F oven for 3-4 minutes to restore crispness.
Storage
Store completely cooled pretzels in airtight container at room temperature for up to 1 week. For longer storage, freeze in freezer bags for up to 3 months. Reheat frozen pretzels in 300°F oven for 5-6 minutes.
Cost Comparison
Cost per serving (homemade)$0.071
Cost per serving (store-bought)$0.12
Savings41%
Significant upfront ingredient cost but massive long-term savings. Organic malt extract is the priciest ingredient but lasts for many batches. Bulk buying flour and salt provides excellent value.