Grammy's Kitchen · Soft Pretzels · Large Soft Pretzels (Quick)
One of 37 soft pretzels recipes we measured
from www.allrecipes.com
57 cooks on www.allrecipes.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 173% | 207% |
| fat | 12% | 6% |
| salt | 1% | 2% |
| yeast | 9% | 18% |
| total sugar | 3% | 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 | 1.5 cups warm water |
| 12 g | 1 tablespoon white sugar |
| 16 g | 5 teaspoons active dry yeast |
| 480 g | 4 cups all-purpose flour |
| 57 g | 0.25 cup melted butter |
| 6 g | 1 teaspoon coarse salt |
| 473 g | 2 cups water |
| 28 g | 2 tablespoons baking soda |
| 50 g | 1 egg, beaten |
| coarse salt to taste |
Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I really like this recipe, but it's not fair to call it a pretzel recipe. these are really just bread or rolls shaped like pretzels. That being said, these are great dinner rolls! the first time I made this recipe I followed it exactly, except I ran out of whi” — a cook, 5.0★
“This recipe was revised last year and they added 1/2 cup baking soda. The old version had none and it was fine with just yeast. I make this with my junior high kids - we make about 12 to 16 half batches each year to see how yeasts works for science class. We'v” — a cook, 4.0★