Grammy's Kitchen · Soft Pretzels · Krakelingen (Sweet Dutch Pretzels)
One of 83 soft pretzels recipes we measured
It ranks #5 of 83 for flavour depth among the soft pretzels recipes we compared. 14 cooks on www.thespruceeats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 20% | 173% |
| fat | 40% | 6% |
| salt | 1% | 1% |
| yeast | 2% | 14% |
| total sugar | 90% | 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.
| 250 g | 1 cup (250 grams) all-purpose flour ( tarwebloem ) |
| 5 g | 1 1/2 teaspoons instant yeast |
| 25 g | 2 tablespoons granulated sugar ( kristalsuiker ) |
| 2 g | 1/4 teaspoon salt |
| 51 g | 3 1/3 tablespoons tepid milk |
| 100 g | 1/2 cup (100 grams) best-quality unsalted butter, melted |
| 50 g | 1 egg, lightly beaten |
| 200 g | 1 cup (200 grams) pure cane sugar |
Method: 18 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Or, perhaps the butter should not be melted? Other recipes I found had the same ration of flour to butter, but the butter was cut in like a pie instead of melted” — a cook
“I believe the recipe needs more flour than what is called for.” — a cook