Grammy's Kitchen · Soft Pretzels · Laugenbrezel (Bavarian-Style Soft Pretzels)
One of 83 soft pretzels recipes we measured
from www.seriouseats.com
It ranks #1 of 83 for crust crispness among the soft pretzels recipes we compared. 3 cooks on www.seriouseats.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 | 274% | 173% |
| fat | 4% | 6% |
| salt | 4% | 1% |
| yeast | 0% | 14% |
| total sugar | 0% | 3% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 80 g | For the Poolish: 80g high-protein all-purpose flour (1/2 cup plus 1 tablespoon), such as King Arthur, or bread flour (see notes)1/4 teaspoon instant yeast80g (1/3 cup) room-temperature water |
| 1 g | 1/4 teaspoon instant yeast |
| 80 g | 80g (1/3 cup) room-temperature water |
| 245 g | 245g high-protein all-purpose flour (1 3/4 cups), such as King Arthur, or bread flour (see note) |
| 3 g | 1 heaping teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume |
| 90 g | 90g (1/3 cup plus 2 teaspoons) warm water, at 90oF (32oC) |
| 14 g | 14g unsalted butter (1 tablespoon), melted and slightly cooled |
| Nonstick cooking spray | |
| 30 g | 30g (5 teaspoons) food-grade lye crystals |
| 720 g | 720g (3 cups) water |
| 9 g | 1 to 2 teaspoons pretzel salt |
Method: 12 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Your recipe and method is very different than mine. That it works well for you just shows how many ways the job can be done. Gluten is king with these things. My dough uses a 3:1 mix of commercial bread flour (King Arthur High Protein, famously known as Sir La” — a cook
“I was previously making sourdough pretzels, but am not keeping a sourdough anymore since it's quite a while in between bakes. Decided to try this recipe, but seems like there should be additional yeast added to the dough here. I am about to put it together now” — a cook