Grammy's Kitchen · Soft Pretzels · Soft Pretzels
One of 37 soft pretzels recipes we measured
from www.foodnetwork.com
It ranks #4 of 37 for crumb openness among the soft pretzels recipes we compared. 11 cooks on www.foodnetwork.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 72% | 207% |
| fat | 1% | 6% |
| salt | 3% | 2% |
| yeast | 6% | 18% |
| total sugar | 2% | 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.
| 473 g | 2 cups hot water |
| 12 g | 1 tablespoon sugar |
| 9 g | 1 tablespoon active dry yeast (1( 1/4 ) -ounce envelope |
| 660 g | 5 to 6 cups all--purpose flour |
| 18 g | 1 tablespoon salt |
| 9 g | 2 teaspoons canola oil |
| Vegetable oil cooking spray | |
| 28 g | 2 tablespoons baking soda |
| 50 g | 1 large egg |
| Coarse or pretzel salt |
Method: 6 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was really easy to make, would be great fun to make them with your kids. The taste was pretty good, but not the best ever so we rated it with 4 stars. They do not keep well overnight so we cooked half of the recipe and kept the remaining dough in” — a cook, 4.0★
“I don't know if my confusion came from making the pretzel, or making them with my kids. But it was a bit hard to keep track of everything, especially the poaching part. But the pretzels themselves came out very good, and not one lasted the next day.” — a cook, 3.0★