Grammy's Kitchen · Soft Pretzels · How to Make Soft Pretzels
One of 83 soft pretzels recipes we measured
1 cooks on www.thepioneerwoman.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 461% | 173% |
| fat | 4% | 6% |
| salt | 1% | 1% |
| yeast | 22% | 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.
| 360 g | 3 c. Unbleached All-purpose Flour |
| 7 g | 2 1/4 tsp. Instant Yeast |
| 6 g | 1 1/2 tsp. Sugar |
| 4 g | 1 tsp. Kosher Salt |
| 14 g | 1 tbsp. Melted Butter |
| 237 g | 1 c. Water |
| FOR THE BOILING LIQUID: | |
| 1420 g | 6 c. Water |
| 73 g | 1/3 c. Baking Soda |
| FOR THE TOPPING: | |
| 50 g | 1 Egg Yolk |
| 5 g | 1 tsp. Water |
| Coarse Sea Salt, For Sprinkling |
Method: 0 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>Any recipe that says use the dough hook has me excited! Super easy to make and they were a hit! Two cinnamon/sugar, two pretzel salt and two ranch seasoning. Ill making more! </p>” — a cook, 5★