Easy Homemade Tender Pretzels with Butter and Lard
Homemade tender pretzels with butter and lard – perfect for the holidays or daily snacking. A simple, tasty, and easy recipe.
Homemade Tender Pretzels with Butter and Lard
Course: GustareCuisine: RomaneascaDifficulty: usor40
servings50
minutes20
minutes100
kcal50
minutesThe holiday season always brings the aroma of freshly baked treats, but the truth is, tender pretzels don’t follow the calendar. They’re just as perfect on a Christmas table next to the appetizer platter as they are on an ordinary afternoon when a craving for something simple and tasty strikes.
These homemade pretzels, made with cold butter and lard, have that melt-in-your-mouth tender texture and a perfectly balanced savory flavor. They’re easy to make with ingredients you likely already have at hand and can be customized however you like – with caraway seeds, cheese, or just plain.
Maybe I made them because I happened to find an old cookie cutter, or maybe simply because I was craving a tasty snack. No matter how I ended up making them, my only regret is not making a double batch. They’re so good they disappeared immediately.
Do you want to make them too? With love, I invite you to follow the step-by-step recipe below.
Ingredients
500 g all-purpose flour
170 g cold butter
80 g lard
150 ml cold water (added gradually)
1 teaspoon salt
1 teaspoon sugar (optional)
1 egg, for brushing
Caraway seeds, for sprinkling
70–100 g grated cheddar (optional)
Preparation method:
- Tip: You can adapt the dough based on what you have on hand. Using only butter will give the pretzels a finer, more delicate flavor, while using only lard will make them extremely tender, with that classic pastry-like texture. The key is to keep the fat very cold and to avoid overworking the dough.
- In a bowl, combine the flour with the salt and sugar. Grate the very cold butter (you can even keep it in the freezer for 30 minutes beforehand) on a large grater, then quickly mix everything with your fingers. Gradually add the lard and cold water, just enough for the dough to come together, being careful not to overwork it so it stays tender.
- The dough is gathered into a ball, wrapped in plastic wrap, and chilled in the refrigerator for 20–30 minutes to relax and make it easier to roll out.
- After this time, roll the dough out on a lightly floured surface to about 4–5 mm thickness, then cut it into your desired shapes. I made half pretzels and half savory sticks.
Place the shaped pretzels on a baking sheet lined with parchment paper, brush them with beaten egg, and sprinkle with caraway seeds. For extra flavor, you can also add grated cheddar. - Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, until they are golden brown and crispy.
- For serving, the pretzels can be enjoyed warm, straight from the oven, or after they’ve completely cooled. They’re perfect with a glass of milk, tea, or coffee, and they keep very well in an airtight container for several days, maintaining their crispy texture.
I love making them whenever I crave something savory and tender, and they always disappear far too quickly! I invite you to try this recipe and enjoy their delicious aroma any time of the day. Enjoy and happy snacking!
