Grammy's Kitchen · Soft Pretzels · Easy No Yeast Soft Cheddar Pretzels
One of 83 soft pretzels recipes we measured
It ranks #3 of 83 for crumb openness among the soft pretzels recipes we compared. 129 cooks on www.thespruceeats.com rate it 3.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 90% | 173% |
| fat | 0% | 6% |
| salt | 5% | 1% |
| yeast | 4% | 14% |
| total sugar | 2% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 180 g | 1 1/2 cups all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 3 g | 1/2 teaspoon salt |
| 4 g | 1 teaspoon sugar |
| 2 tablespoons margarine | |
| 56 g | 1/2 cup mild cheddar cheese (shredded) |
| 163 g | 2/3 cup milk |
| 50 g | 1 medium egg (beaten) |
| 6 g | 1 1/2 teaspoons coarse salt |
Method: 8 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I highly recommend taking this dough recipe, boiling a medium pot of water and adding about 1/2 a cup of baking soda. Boil then pretzels (I cut the dough into pretzel bites) in the baking soda water for only about 10 second or until they float to the surface. ” — a cook
“This turned out pretty good! Except for the fact that mine turned out hard because I left them in the oven too long. This is a great recipe! <3” — a cook