Grammy's Kitchen · Soft Pretzels · Soft Pretzel Bites
One of 83 soft pretzels recipes we measured
19 cooks on www.thespruceeats.com rate it 3.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 128% | 173% |
| fat | 15% | 6% |
| salt | 4% | 1% |
| yeast | 32% | 14% |
| total sugar | 3% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 226 g | 1 cup (226 grams) warm water, 100 F to 110 F |
| 12 g | 1 tablespoon granulated sugar |
| 7 g | 1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons) |
| 362 g | 3 cups (362 grams) all-purpose flour, divided, more for the work surface |
| 6 g | 1 teaspoon fine salt |
| 42 g | 3 tablespoons (1 1/2 ounces) melted and cooled unsalted butter, more for greasing |
| 110 g | 1/2 cup baking soda |
| 9 g | 1 to 1 1/2 tablespoons pretzel salt or flaky sea salt |
| 14 g | 1 tablespoon unsalted butter |
| 5 g | 2 teaspoons all-purpose flour |
| 1 g | 1/4 teaspoon dry mustard |
| 0 g | 1/8 teaspoon freshly ground black pepper |
| 244 g | 1 cup milk |
| 227 g | 8 ounces (2 cups) shredded cheddar cheese |
| 2 g | 1/2 teaspoon hot sauce, more to taste |
| Pinch fine salt, more to taste |
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.
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