Individually rolled and twisted, then slow-baked to seal in the flavor of real sourdough… like the genuine taste and hearty crunch of our Sourdough Hard Pretzels.

They're carefully kneaded, individually twisted, and oven-baked to provide optimal texture, freshness, and flavor. Snyder's delivers delicious pretzels in many different styles, making them a leader of the pretzel industry.

Ingredients. Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Malt (Tapioca Syrup, Malt Extract), Cane Sugar, Canola Oil*, Yeast, Soda. *Adds a Trivial Amount of Fat. CONTAINS: WHEAT.

Hanover, Pennsylvania Snyder's of Hanover is an American bakery and pretzel brand distribution company based in Hanover, Pennsylvania, specializing in German traditional pretzels.

Pros

• Good source of carbs. For those who need an energy boost, a blood sugar boost, or a pre-run snack, pretzels are a good source of carbs that your body can convert into quick energy.
• Convenient snack.
• Easy to pair with fats and protein.

The most common ingredients in hard pretzel manufacturing include wheat flour, water, yeast, leavening agents, shortening, salt and sugar. Wheat flour is the most important ingredient in pretzel manufacturing.

INGREDIENTS: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Yeast, Soda. CONTAINS: WHEAT.

To make a sourdough starter, you mix just 2 ingredients: flour and water. After a few days, a symbiotic microbial community blooms, ready to help create a loaf of sourdough bread.

In the 1920s, Grandma Eda and Edward Snyder started selling their homemade fried potato chips door to door, at fairs, and at local markets while their son and his wife made and sold angel food cake. The two merged to form Snyder's Bakery in 1924. In 1909, Harry Warehime began making Olde Tyme Pretzels.

Snyder's-Lance, Inc. is the second largest salty snack maker in the United States. It was formed by the 2010 merger of Lance Inc. and Snyder's of Hanover. The company is a subsidiary of the Campbell Soup Company.

Are sourdough pretzels a healthy snack? Yes, most definitely. They are the perfect salty snack. Since the dough is fermented, the vitamins and minerals are more bio-available for your body to absorb, and there is less gluten making them easier to digest.

There are two types of pretzel, soft and hard. Soft pretzels are traditionally shaped and consumed as fresh. Hard pretzels are smaller, crispy and could be consumed several months after manufacturing if they are packed in good packaging.

Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.

Hard pretzel production process includes dough mixing, forming as shaping using an extruder at low pressures or rotary cutter, cooking in a hot alkali solution and biscuit baking. Dough mixing is a critical step in pretzel production.

Sourdough pretzels have the soft-yet-dense texture of a traditional pretzel, with the added benefit of tangy sourdough flavor. Learn how to make these pretzels at home using a freshly fed starter and basic pantry ingredients.

Sourdough starter pretzels are better than regular pretzels – at least in my opinion, but I know I'm not the only one! The sourdough starter gives them a nice tang and chewiness that makes them so much more satisfying to eat (and better for your digestion).