The present invention relates to a method for producing pretzel cookies. More specifically, disclosed are a method for producing pretzel cookies, and pretzel cookies produced through the same. Seasonings for improving tastes and textures are effectively attached and seasoned to pretzel pieces, and the textures and tastes of cookies are improved. The seasonings on the surfaces of the pretzel pieces are not easily peeled when being packed. The method comprises: a pretzel piece producing step of molding, in a predetermined shape, dough mixed with a premix composition flour and an expanding agent and water, calcining the dough, and pulverizing the dough into pieces a temperature adjusting step of expanding pores formed in the produced pretzel pieces by expansion during calcining by maintaining the pretzel pieces at a temperature of 40-60°C for 8-24 hours or by preheating the pretzel pieces at a temperature of 70-80°C for 10-20 minutes a softening step of spraying a liquid binder to the temperature-adjusted pretzel pieces, coating the liquid binder on the surfaces of the pretzel pieces, making the coated liquid binder dipped in the pores, and softening the tissue of the pretzel pieces and a seasoning step of feeding the softened pretzel pieces and one or more taste-improving seasoning components selected from honey butter powder made of honey and butter, cheese powder, flavoring agents, coloring agents, seasonings, oil, and garlic powder into a tumbler or a mixing container, and attaching the seasoning components to the surfaces of the softened pretzel pieces.COPYRIGHT KIPO 2017프레첼 과자를 제조하는 방법에 관한 것으로, 보다 구체적으로는 프레첼 조각에 맛과 식감을 증진시키는 시즈닝을 효율적으로 부착하고 조미하여 과자의 식감과 맛을 증진시키고 포장 시 프레첼 조각 표면의 시즈닝을 쉽게 박리되지 않도록 한 프레첼 과자의 제조방법과 그에 의해 만들어진 프레첼 과자가 개시된다. 상기 제조방법은 밀가루와 팽창제를 포함하는 프리믹스 조성물과 물을 혼합한 반죽물을 미리 설정된 형상으로 성형하여 소성 후 조각으로 분쇄하는 프레첼 조각 제조 단계와 상기 제조된 프레첼 조각을 40~60℃의 온도로 8~24시간 품온하거나 70~80℃의 온도로 10분~20분 예열시켜 소성 시 팽화에 의하여 그 내부에 형성된 기공을 확장하는 온도조절단계와 상기 온도조절된 프레첼 조각에 액상 결합제를 분사하여
