Grammy's Kitchen · Soft Pretzels · Homemade Soft Pretzels
One of 83 soft pretzels recipes we measured
from sugarspunrun.com
36 cooks on sugarspunrun.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 596% | 173% |
| fat | 8% | 6% |
| salt | 2% | 1% |
| yeast | 17% | 14% |
| total sugar | 11% | 3% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups bread flour (plus additional as needed ) |
| 40 g | 3 Tablespoons brown sugar (tightly packed) |
| 8 g | 2 1/2 teaspoons instant/rapid rise yeast |
| 6 g | 1 teaspoon salt |
| 28 g | 2 Tablespoons unsalted butter (melted) |
| 237 g | 1 cup hot water (between 110-115F (43-46C)) |
| Olive or canola oil (for bowl) | |
| 1893 g | 8 cups water |
| 55 g | 1/4 cup baking soda ((yes that is correct, 1/4 cup)) |
| 50 g | 1 large egg (lightly beaten) |
| 15 g | 1 Tablespoon water |
| Pretzel salt or coarse sea salt (for sprinkling) |
Method: 10 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Food grade LYE is far better than baking soda. You cannot even compare the two. The lye does method does require special precautions such as protective gloves as well as safety glasses. All you need to do is dip the pretzels in a lye water solution for 30 seco” — a cook, 4★
“EXCELLENT recipe, Sam! I've been making Brian Lagerstrom's soft pretzel recipe (w/a water reduction) with my sourdough starter, and while it is also delicious, it is much more involved/takes longer and requires malt diastatic powder (slightly different flavor” — a cook, 5★