Grammy's Kitchen · Soft Pretzels · Soft Pretzels
One of 37 soft pretzels recipes we measured
from www.foodnetwork.com
It ranks #1 of 37 for rise among the soft pretzels recipes we compared. 24 cooks on www.foodnetwork.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 5% | 207% |
| fat | 0% | 6% |
| salt | 0% | 2% |
| yeast | 56% | 18% |
| total sugar | 12% | 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.
| 30 g | 2 tablespoons warm water, plus 1 1/3 cups warm water |
| 227 g | 1 package dry yeast |
| 71 g | 1/3 cup brown sugar |
| 600 g | 5 cups flour |
| 110 g | 1/2 cup baking soda |
| Kosher salt | |
| Mustard, as an accompaniment |
Method: 3 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Within the last 2 hours, I went to the store, picked up some packs of yeast and just made my first batch of Gale's soft pretzels. My Husband has just devoured all but a few of these small treats...and he's going back for more. They are soft, chewy and taste ” — a cook, 5.0★
“Need to rise first! We made these tonight. We let the dough rise for about 1.5 hours before punching down and following the rest of the directions. They took an extra two minutes to bake (10 minutes total) even though I made them smaller and shaped like bagels” — a cook, 4.0★