Grammy's Kitchen · Soft Pretzels · Jalapeño Cheddar Soft Pretzels
One of 37 soft pretzels recipes we measured
from sallysbakingaddiction.com
18 cooks on sallysbakingaddiction.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 497% | 207% |
| fat | 14% | 6% |
| salt | 1% | 2% |
| yeast | 25% | 18% |
| 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.
| 7 g | 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet) |
| 355 g | 1 and 1/2 cups (360ml) warm water (lukewarm around 100°F (38°C)) |
| 6 g | 1 teaspoon salt |
| 3 g | 1 teaspoon garlic powder |
| 12 g | 1 Tablespoon granulated sugar |
| 14 g | 1 Tablespoon (14g) unsalted butter, melted and slightly cooled |
| 500 g | 3 and 3/4—4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for hands and work surface |
| 120 g | 1/2 cup (120g) baking soda |
| 2129 g | 9 cups (2.13L) water |
| 56 g | 1/4 cup (4 Tbsp; 56g) unsalted butter, melted |
| 68 g | 4-5 jalapeños, sliced |
| coarse sea salt, for sprinkling | |
| 198 g | 1.5-2 cups (188-250g) shredded sharp cheddar cheese |
Method: 11 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Fantastic recipe. I’m 60 years old, an experienced cook and decent baker but I’ve always shied away from a yeast dough. These looked so good that I conquered my fear and made these. 2+ hours later, a counter covered in flour and dough in my hair (don’t ask) I” — a cook, 5.0★
“This is an amazing recipe! My kids love them (even though they may be a bit too spicy for my youngest one), and they have nearly been devoured completely by all adults and kids, even though I just made them a few hours ago. I have to say... There has not been ” — a cook, 5.0★