Grammy's Kitchen · Soft Pretzels · Cinnamon-Raisin Soft Pretzels
One of 83 soft pretzels recipes we measured
from www.tasteofhome.com
5 cooks on www.tasteofhome.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 171% | 173% |
| fat | 9% | 6% |
| salt | 1% | 1% |
| yeast | 7% | 14% |
| total sugar | 37% | 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.
| 7 g | 1 package (1/4 ounce) active dry yeast |
| 355 g | 1-1/2 cups warm water (110° to 115°) |
| 27 g | 2 tablespoons brown sugar |
| 6 g | 1 teaspoon salt |
| 228 g | 2 cups cake flour |
| 255 g | 2 to 2-1/4 cups all-purpose flour |
| 109 g | 3/4 cup raisins |
| 28 g | 2 tablespoons baking soda |
| 473 g | 2 cups hot water (120° to 130°) |
| 43 g | 3 tablespoons butter, melted |
| 150 g | 3/4 cup sugar |
| 3 g | 1 teaspoon ground cinnamon |
Method: 4 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.