Grammy's Kitchen · Soft Pretzels · Oven Baked Soft Pretzel
One of 37 soft pretzels recipes we measured
56 cooks on www.spendwithpennies.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 567% | 207% |
| fat | 12% | 6% |
| salt | 2% | 2% |
| yeast | 32% | 18% |
| total sugar | 3% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 355 g | 1 1/2 cups warm water |
| 12 g | 1 tablespoon granulated sugar |
| 12 g | 2 teaspoons salt |
| 8 g | 2 1/2 teaspoons active dry yeast (1 package) |
| 480 g | 4 cups all-purpose flour |
| 57 g | 2 ounces butter (melted) |
| 2366 g | 10 cups water |
| 147 g | 2/3 cup baking soda |
| 50 g | 1 large egg yolk ( beaten with 1 tablespoon water) |
| kosher salt |
Method: 9 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Omg, this recipe is amazing! Thank you! Followed your instructions to the letter. My new oven is a bit intense so I reduced baking time for a couple of minutes, and coated the parchment paper with butter in spray. Pretzels were fantastic! Will be making them f” — a cook, 5.0★
“just made this recipe, hmmm had problems rolling out the individual pieces, until I found a video on how to roll out the dough. They are not pretty looking but good, will make another batch for sure” — a cook, 4.0★