Grammy's Kitchen · Soft Pretzels · Soft Pretzel Bites
One of 83 soft pretzels recipes we measured
from sallysbakingaddiction.com
170 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 83.
| this recipe | typical | |
|---|---|---|
| liquid | 498% | 173% |
| fat | 3% | 6% |
| salt | 1% | 1% |
| yeast | 25% | 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.
| 360 g | 1 and 1/2 cups (360g/ml) warm water (lukewarm; around 100°F (38°C) is great) |
| 7 g | 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet) |
| 13 g | 1 Tablespoon brown sugar or granulated sugar |
| 6 g | 1 teaspoon salt |
| 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 |
| topping: coarse salt/coarse sea salt | |
| 120 g | 1/2 cup (120g) baking soda |
| 2129 g | 9 cups (2.1L) water |
| spicy cheese sauce or your favorite mustard |
Method: 8 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Your base pretzel recipe is absolutely delicious… my daughter has asked me every day for the past 2 1/2 weeks when am I going to make more of those soft pretzels or the pretzel rolls I made… well, she got her wish last night… I made pretzel dough but I did t m” — a cook
“This recipe is a total winner. It is written really well with good instruction – I followed it almost exactly, the only difference being I did use the egg wash before putting on the salt/popping in the oven. The bites turned out incredible. Perfect pretzel bro” — a cook