14 Pretzel Recipes Inspired By Pennsylvania Bakeries
Pennsylvania and pretzels go together like, well, salt and dough!
As a born-and-raised Pennsylvanian, I’ve spent years sampling the twisted treats from our state’s legendary bakeries.
These iconic establishments have perfected the art of pretzel-making through generations of dedication to this beloved snack.
Now I’m sharing my homemade versions of their most mouthwatering creations so you can bring a taste of Pennsylvania pretzel heritage right into your kitchen.
1. Classic Lititz Hard Pretzels
Nothing beats the satisfying crunch of a traditional hard pretzel! My first attempt at recreating Julius Sturgis Pretzel Bakery’s famous recipe left my kitchen dusted with flour and my heart full of pride. Their historic bakery in Lititz has been twisting dough since 1861!
The secret lies in the double-baking process that gives these pretzels their distinctive snap. Mix bread flour, water, yeast, and a touch of brown sugar, then shape into that iconic pretzel twist. After boiling in a baking soda bath, bake until golden, then reduce the heat and continue baking until completely dry and crisp.
Store these in an airtight container, and they’ll keep for weeks—though in my house, they rarely last more than a day. The subtle malty flavor improves with time, making these perfect for weekend baking projects.
2. Amish Country Soft Pretzels
Last summer, I stumbled upon Martin’s Pretzel Bakery while driving through Lancaster County, and their pillowy soft pretzels changed my pretzel perspective forever! The Amish bakers there have perfected a recipe that balances chewiness with a tender interior that practically melts in your mouth.
For authentic Lancaster County style, use bread flour for structure and add a tablespoon of honey to the dough. The magic happens in the poaching liquid—add brown sugar to your baking soda bath for that characteristic Amish pretzel flavor and mahogany color.
Don’t rush the rising time! Let the dough rest twice for that airy texture. Brush with melted butter immediately after baking, and sprinkle with either salt or cinnamon sugar while still hot. My kids always fight over the cinnamon-sugar version!
3. Sourdough Pretzel Bites
My obsession with Uncle Henry’s Pretzel Bakery in Mohnton led me down a sourdough rabbit hole! Their tangy pretzel bites have a complexity that regular pretzels just can’t match. After three failed attempts (and one very sticky countertop), I finally cracked their sourdough secret.
You’ll need an active sourdough starter for this recipe—the older and funkier, the better! The long fermentation creates pockets of air and develops that signature tang. Instead of traditional pretzel shapes, roll the dough into ropes and cut into one-inch nuggets before the baking soda bath.
These bite-sized morsels cook faster than full pretzels, so watch them carefully. They’re perfect for dipping in honey mustard or beer cheese. Pro tip: make double batches because they disappear alarmingly fast during movie nights!
4. Philly-Style Pretzel Braids
The first time I tried making Philly Pretzel Factory’s signature braided pretzels, my attempts looked more like sad, twisted ropes than their beautiful braids! Six YouTube tutorials later, I mastered the technique, and now these braided beauties are my go-to party snack.
Philadelphia pretzel dough needs to be slightly wetter than traditional recipes. The signature Philly touch is a quick dip in food-grade lye solution (or baking soda if you’re lye-shy) before baking, creating that distinctive dark, chewy crust. For authentic Philly style, shape the dough into a long oval, then twist it once in the middle.
Serve these with spicy brown mustard—nothing else will do! My Philly friends swear these taste just like the ones from the carts downtown. The dough freezes beautifully, so I always keep some ready for impromptu pretzel cravings.
5. Reading-Style Butter Pretzels
My grandmother’s favorite treat came from Tom Sturgis Pretzels in Reading, where they’ve perfected the butter pretzel. When I told her I was attempting to recreate them at home, she laughed and said, “Good luck matching 200 years of experience!” Challenge accepted, Grandma!
The difference is all in the fat—these pretzels incorporate melted butter directly into the dough, creating a rich, tender crumb with a slightly flaky texture. Unlike other pretzel recipes, these don’t get a baking soda bath. Instead, they’re brushed with an egg wash for shine and baked at a lower temperature.
The result is a lighter-colored pretzel with a buttery, almost shortbread-like quality. They’re less chewy and more crumbly than traditional pretzels, making them perfect companions for afternoon tea or coffee. Grandma now requests these at every family gathering!
6. Cinnamon Sugar Mall Pretzels
The smell of Auntie Anne’s pretzels wafting through the mall was my childhood weakness! Though the company grew beyond its Downingtown origins, I still remember my first taste of their cinnamon sugar pretzel—warm, buttery, and coated in sweet spice. It took seven test batches to perfect my copycat recipe!
The secret ingredient? Powdered milk in the dough creates that melt-in-your-mouth tenderness. And contrary to what you might think, these pretzels need a very brief baking soda bath—just enough for flavor, not enough to create a tough exterior.
After baking, brush generously with melted butter while hot, then immediately toss in cinnamon sugar mixture. The steam from the hot pretzel creates a crystallized sugar coating that crackles when you bite into it. My teenage son has declared these “better than the mall,” which might be the highest compliment possible!
7. Hanover Honey Mustard Pretzel Nuggets
After touring Snyder’s of Hanover factory years ago, I became obsessed with their honey mustard pretzel pieces. The tangy-sweet coating and satisfying crunch haunted my snack dreams! My homemade version starts with small pretzel nuggets that get tossed in a honey-mustard glaze before their second bake.
Make a basic hard pretzel dough, but instead of shaping into twists, roll into thin ropes and cut into half-inch pieces. After the initial bake, toss the still-warm nuggets in a mixture of honey, mustard powder, brown sugar, and a touch of cayenne for heat. Then return them to a low oven to dry the coating into a crunchy shell.
Fair warning: these are dangerously addictive! I once made them for a road trip and we demolished the entire batch before reaching our destination. They make perfect gifts in decorative jars—if you can resist eating them all first!
8. Lancaster County Whole Wheat Pretzels
Hammond’s Pretzel Bakery in Lancaster introduced me to the hearty goodness of whole wheat pretzels. Their rustic approach inspired me to experiment with heritage grains from my local farmer’s market. The nutty flavor profile completely transforms this classic snack!
I use a 50/50 blend of whole wheat and bread flour for the perfect balance of texture and rise. A longer rise time allows the whole wheat to fully hydrate, preventing the dryness that sometimes plagues whole grain baking. Add a tablespoon of molasses to enhance the earthy flavors and contribute to the beautiful brown color.
These pretzels have become my favorite hiking companion—substantial enough to satisfy hunger and sturdy enough to survive being squished in a backpack. My Pennsylvania Dutch grandmother says they remind her of the pretzels from her childhood, which is the highest praise I could hope for!
9. Pittsburgh Pub-Style Pretzel Sandwiches
During college in Pittsburgh, The Pretzel Shop on East Carson Street saved me from many a hungry night out! Their giant soft pretzels sliced and stuffed with fillings were legendary among the late-night crowd. My homemade version starts with extra-large soft pretzels specifically designed for slicing.
The dough needs to be slightly enriched with butter and milk for a tender crumb that won’t fall apart when sliced. Shape them into elongated ovals rather than traditional pretzel twists to create more surface area for fillings. After baking, cool slightly, then slice horizontally like a bagel.
My favorite Pittsburgh-inspired filling combines sliced kielbasa, sauerkraut, and spicy brown mustard—a nod to the city’s Eastern European heritage. For a breakfast version, try egg, cheese, and a thin slice of scrapple. These substantial sandwiches have fueled many weekend projects around my house!
10. Clarion Maple Glazed Pretzel Sticks
While passing through Clarion during maple syrup season, I discovered Penns Woods Pretzel Co.’s seasonal maple-glazed pretzel sticks. The combination of salty pretzel and sweet maple syrup was a revelation! Back home, I raided my pantry and created my own version using real Pennsylvania maple syrup.
Form your basic pretzel dough into straight sticks about six inches long—they’re easier to dip and the shape maximizes the glaze-to-pretzel ratio. After baking, dip each stick halfway into a thick maple glaze made with grade B maple syrup (it has a stronger flavor) and a splash of bourbon if you’re feeling adventurous.
Let the glaze set completely before storing. These make stunning edible gifts during the holidays, especially when packaged in tall clear containers with festive ribbons. My neighbors now expect these as part of their holiday gift baskets—a tradition I’m happy to continue!
11. Center City Garlic Parmesan Twists
My first apartment in Philadelphia was dangerously close to Center City Pretzel Co., where I discovered their savory garlic parmesan pretzel twists. My wallet suffered, but my taste buds rejoiced! After moving to the suburbs, I had to learn to make these flavor bombs myself.
The dough remains traditional, but the magic happens after the baking soda bath. Before baking, brush with olive oil infused with fresh garlic and sprinkle generously with grated Parmesan, fresh parsley, and a touch of red pepper flakes. The cheese creates crispy edges while the garlic becomes mellow and aromatic during baking.
These are best served warm from the oven when the cheese is still slightly gooey. They’ve become my signature contribution to neighborhood potlucks and game day gatherings. Fair warning—make extra because they vanish within minutes, and you’ll want some for yourself!
12. Meadville Beer-Infused Pretzel Loaf
A weekend trip to Voodoo Brewery’s Arch Street Pub in Meadville changed my bread-making trajectory forever. Their pretzel bread, made with their own craft beer, had me swooning at first bite! After chatting up the friendly baker, I came home determined to create my own version.
Replace half the water in your pretzel dough with a dark, malty beer—I prefer porters or stouts for their rich flavor profile. The yeast feeds on the sugars in the beer, creating an exceptionally light texture with complex fermented notes. Instead of traditional shapes, form this dough into a round boule or oblong loaf.
After the baking soda bath, slash the top with a sharp knife to create steam vents and that artisanal look. This bread makes epic sandwiches and even better French toast the next morning (if it lasts that long). My husband claims this bread alone is worth the cost of my stand mixer!
13. Philly Sourdough Pretzel Rolls
Lost Bread Co. in Philadelphia makes these incredible sourdough pretzel rolls that haunted my dreams for weeks after trying them! As a sourdough enthusiast, I was determined to recreate their chewy, tangy magic in my suburban kitchen.
Start with a mature sourdough starter for maximum flavor development. The long fermentation creates those beautiful air pockets and complex sour notes that pair perfectly with the pretzel treatment. Shape the dough into tennis ball-sized rounds, then flatten slightly before the baking soda bath.
Score the tops with an X pattern just before baking to allow for expansion and create that artisanal appearance. These rolls make incredible sandwich buns—especially for cheesesteaks or roast pork with broccoli rabe! I keep a batch in the freezer at all times for dinner emergencies, as they reheat beautifully in just a few minutes.
14. Nottingham Chocolate-Dipped Pretzel Rods
My kids’ favorite field trip was to Herr’s Snack Factory in Nottingham, where they make chocolate-dipped pretzel rods that put all others to shame! The combination of crunchy pretzel, smooth chocolate, and colorful toppings was irresistible. Our homemade version has become our go-to holiday gift for teachers and neighbors.
For the best dipping experience, make straight pretzel rods rather than traditional twists. After baking and cooling completely, melt high-quality chocolate (dark, milk, or white—or all three for variety!) and dip each rod halfway. Before the chocolate sets, roll in your choice of toppings.
We love crushed peppermint for Christmas, sprinkles for birthdays, and chopped nuts for everyday snacking. Pro tip: stand the dipped rods upright in a tall glass filled with sugar or rice while the chocolate sets for a perfectly smooth finish without flat spots!