Grammy's Kitchen · Soft Pretzels · Soft Pretzels From the Bread Machine
One of 83 soft pretzels recipes we measured
44 cooks on www.thespruceeats.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 535% | 173% |
| fat | 0% | 6% |
| salt | 1% | 1% |
| yeast | 19% | 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 water |
| 4 g | 1 teaspoon kosher salt |
| 13 g | 1 tablespoon light brown sugar (firmly packed) |
| 420 g | 3 1/2 cups flour |
| 6 g | 2 teaspoon active dry yeast |
| 1893 g | 2 quarts water |
| 73 g | 1/3 cup baking soda |
| Kosher salt |
Method: 9 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Not sure what happened when others followed this recipe, as I was pretty happy with the result. I did use baking parchment on the baking sheets. Was expecting to be instructed to use an egg wash before baking, so no surprise when they came out of the oven with” — a cook
“We doubled the time to cook as noted below (MM). They taste like pretzels, but agreeing with AT, they had dull finish. Ours definitely did not look like the stock image ( agree APC). Fairly heavy and a bit gluey in texture. Edible, but I would not be happy to ” — a cook