Grammy's Kitchen · Soft Pretzels · Soft Pretzel Knots
One of 83 soft pretzels recipes we measured
from sallysbakingaddiction.com
193 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 | 534% | 173% |
| fat | 3% | 6% |
| salt | 1% | 1% |
| yeast | 27% | 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 and 1/2 cups (360ml) warm water (lukewarm around 100°F (38°C)) |
| 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 |
| 465 g | 3 and 3/4 – 4 cups (469-500g) all-purpose flour (spooned & leveled), plus more for hands and work surface |
| toppings: coarse salt/coarse sea salt or toppings described in notes | |
| 120 g | 1/2 cup (120g) baking soda |
| 2129 g | 9 cups (2.13L) water |
Method: 9 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I was so excited to make these! I had a little trouble figuring out the knot, even after I watched the video. I think I figured out near the end of my batch that one end needed to tuck to the front and one needed to tuck to the back. Is that right? I ended up ” — a cook
“I am a totally blind baker, and these knots came out fluffy and chewy. I had to do each knot one at a time, but the water lasted long enough to get everything done. I was craving knots and soft pretzels, so this was perfect. I really love this site and the cho” — a cook