Grammy's Kitchen · Soft Pretzels · Homemade Soft Pretzels
One of 37 soft pretzels recipes we measured
from www.foodnetwork.com
894 cooks on www.foodnetwork.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 436% | 207% |
| fat | 9% | 6% |
| salt | 2% | 2% |
| yeast | 60% | 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.
| 355 g | 1 1/2 cups warm (110 to 115 degrees F) water |
| 12 g | 1 tablespoon sugar |
| 12 g | 2 teaspoons kosher salt |
| 227 g | 1 package active dry yeast |
| 624 g | 22 ounces all-purpose flour, approximately 4 1/2 cups |
| 57 g | 2 ounces unsalted butter, melted |
| Vegetable oil, for pan | |
| 2366 g | 10 cups water |
| 147 g | 2/3 cup baking soda |
| 50 g | 1 large egg yolk beaten with 1 tablespoon water |
| Pretzel salt |
Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“i've made this recipe three times. the first i followed exactly ...until i accidentally had to re-roll my dough into long pieces before twisting because i separated into four pieces instead of eight. learned handling the dough, as with almost every baking reci” — a cook, 5.0★
“Ummm omg amazing. I think I made some previously from another person and didn’t think they were that good. These were amazingly soft and so good. I ate like 4 pretzels in like 3 days. I’m about to make another round this week. I tried to freeze and found you n” — a cook, 5.0★