Grammy's Kitchen · Soft Pretzels · Homemade Soft Pretzels
One of 37 soft pretzels recipes we measured
from sugarspunrun.com
36 cooks on sugarspunrun.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 596% | 207% |
| fat | 8% | 6% |
| salt | 2% | 2% |
| yeast | 17% | 18% |
| total sugar | 11% | 3% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups bread flour (plus additional as needed ) |
| 40 g | 3 Tablespoons brown sugar (tightly packed) |
| 8 g | 2 1/2 teaspoons instant/rapid rise yeast |
| 6 g | 1 teaspoon salt |
| 28 g | 2 Tablespoons unsalted butter (melted) |
| 237 g | 1 cup hot water (between 110-115F (43-46C)) |
| Olive or canola oil (for bowl) | |
| 1893 g | 8 cups water |
| 55 g | 1/4 cup baking soda ((yes that is correct, 1/4 cup)) |
| 50 g | 1 large egg (lightly beaten) |
| 15 g | 1 Tablespoon water |
| Pretzel salt or coarse sea salt (for sprinkling) |
Method: 10 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“EXCELLENT recipe, Sam! I've been making Brian Lagerstrom's soft pretzel recipe (w/a water reduction) with my sourdough starter, and while it is also delicious, it is much more involved/takes longer and requires malt diastatic powder (slightly different flavor” — a cook, 5.0★
“Delicious recipe, better than the “famous” original you buy at the mall. Easy to follow recipe that FINALLY combines the instructions with each ingredient and measurement needed in that step. This avoids flipping from the ingredient list to each step in the in” — a cook, 5.0★