Grammy's Kitchen · Soft Pretzels · Soft Pretzels
One of 83 soft pretzels recipes we measured
147 cooks on www.onceuponachef.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 | 68% | 173% |
| fat | 20% | 6% |
| salt | 2% | 1% |
| yeast | 17% | 14% |
| total sugar | 11% | 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.
| 244 g | 1 cup milk |
| 71 g | 5 tablespoons unsalted butter, (divided) |
| 40 g | 3 tablespoons (packed) light brown sugar |
| 7 g | 2 1/4 teaspoons instant/rapid-rise yeast (1 package) |
| 360 g | 3 cups all-purpose flour, (spooned into measuring cup and leveled-off) |
| 6 g | 1 teaspoon fine salt |
| 55 g | 1/4 cup baking soda |
| 3 g | 3/4 teaspoon coarse salt |
Method: 7 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I decided to try and make pretzels like I buy at the mall, so I took to the internet and discovered many copycat recipes. I came across yours and there was no longer a question of which one to use because none of your recipes have ever failed me. These pretzel” — a cook, 5★
“My oldest granddaughter asked to make pretzels this weekend. I’d tried other pretzel recipes in the past and was still searching for the perfect recipe. This is it! I prepared the dough the previous evening and refrigerated it overnight (after the first rise).” — a cook, 5★