Grammy's Kitchen · Soft Pretzels · Soft Pretzels
One of 83 soft pretzels recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 339% | 173% |
| fat | 5% | 6% |
| salt | 1% | 1% |
| yeast | 12% | 14% |
| total sugar | 4% | 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.
| 7 g | 1 (1/4-oz.) envelope active dry yeast |
| 1597 g | 6 3/4 cups warm water (110°F to 115°F), divided |
| 19 g | 1 1/2 Tbsp. granulated sugar, divided |
| 28 g | 2 Tbsp. unsalted butter, melted, plus more for bowl |
| 524 g | 4 to 4 1/3 cups (about 17 to 18 1/2 oz.) all-purpose flour, divided |
| 183 g | 3/4 cup, plus 1 Tbsp. warm whole milk (110°F to 115°F), divided |
| 6 g | 1 tsp. table salt |
| 55 g | 1/4 cup baking soda |
| 50 g | 1 large egg, lightly beaten |
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Method: 12 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.