Grammy's Kitchen · Soft Pretzels · Soft Pretzel
One of 37 soft pretzels recipes we measured
from preppykitchen.com
196 cooks on preppykitchen.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 | 567% | 207% |
| fat | 6% | 6% |
| salt | 1% | 2% |
| yeast | 31% | 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 ((360mL) at 110F) |
| 1 packet active dry or instant yeast ((2 and 1/4 teaspoons) ) | |
| 12 g | 1 Tablespoon granulated sugar |
| 6 g | 1 teaspoon salt |
| 28 g | 2 Tablespoons unsalted butter (melted and slightly cool) |
| 480 g | 4 cups all-purpose flour, plus more for sprinkling on counter ((480g)) |
| coarse sea salt for sprinkling (flaked or coarse) | |
| 147 g | 2/3 cup baking soda |
| 2366 g | 10 cups water |
Method: 10 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My family LOVES these pretzels. I have made these several times now 2 batches at a time and they are gone super-fast. My oldest even took a batch back with him to college. He would have taken more but his 2 brothers ate the rest before I could package them ” — a cook, 5.0★
“This is a fabulous base recipe. I adapted it to work for sourdough discard. Also added a tbsp of molasses to boiling water. Came out beautifully. Couldn't have done it without base ratios and techniques explained here :) thanks for your help John, really love ” — a cook, 5.0★