Grammy's Kitchen · Soft Pretzels · Homemade Soft Pretzels
One of 83 soft pretzels recipes we measured
46 cooks on www.thespruceeats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 56% | 173% |
| fat | 10% | 6% |
| salt | 2% | 1% |
| yeast | 15% | 14% |
| 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.
| 237 g | 1 cup warm water |
| 7 g | 2 1/4 teaspoons active dry yeast |
| 8 g | 2 teaspoons sugar |
| 40 g | 3 tablespoons extra virgin olive oil |
| 420 g | 3 1/2 cups all-purpose flour |
| 4 g | 1 teaspoon kosher salt |
| 55 g | 1/4 cup baking soda |
| 4 g | 1 teaspoon coarse salt |
Method: 16 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We tried out 3 different soft pretzel recipes and this was the best! Best texture and flavor. They did come out pretty small, but will just double the recipe and make bigger.Thank you!” — a cook
“Why wouldn't you just write 1.5 cups flour. We have so much flour now. My kid is drowning in flour.” — a cook