Grammy's Kitchen · Soft Pretzels · Oven Baked Soft Pretzel
One of 83 soft pretzels recipes we measured
56 cooks on www.spendwithpennies.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 567% | 173% |
| fat | 12% | 6% |
| salt | 2% | 1% |
| yeast | 32% | 14% |
| 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 1/2 cups warm water |
| 12 g | 1 tablespoon granulated sugar |
| 12 g | 2 teaspoons salt |
| 8 g | 2 1/2 teaspoons active dry yeast (1 package) |
| 480 g | 4 cups all-purpose flour |
| 57 g | 2 ounces butter (melted) |
| 2366 g | 10 cups water |
| 147 g | 2/3 cup baking soda |
| 50 g | 1 large egg yolk ( beaten with 1 tablespoon water) |
| kosher salt |
Method: 9 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Did you let it rest for the full 60 minutes and make sure the dough doubled in size? Before rolling out the dough did you work it again? Freshly kneaded or worked dough becomes stuff and the gluten relaxes as it sits. Did you make sure to use a scoop and level” — a cook
“Hi Patty, we have only made this recipe as written but I don’t think freezing them before baking would work. I would follow the recipe as it is written, allow to cool completely, then move them to airtight containers in the freezer. (Layer with parchment to av” — a cook