Grammy's Kitchen · Soft Pretzels · Sourdough Soft Pretzels
One of 83 soft pretzels recipes we measured
from www.allrecipes.com
27 cooks on www.allrecipes.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 | 74% | 173% |
| fat | 24% | 6% |
| salt | 5% | 1% |
| yeast | 14% | 14% |
| total sugar | 7% | 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.
| 360 g | 3 cups all-purpose flour |
| 1 cup unfed sourdough starter | |
| 177 g | 0.75 cup lukewarm water, or more as needed |
| 61 g | 0.25 cup powdered milk |
| 28 g | 2 tablespoons butter, melted |
| 27 g | 2 tablespoons brown sugar |
| 9 g | 1 tablespoon instant yeast |
| 6 g | 1 teaspoon salt |
| 15 g | 1 tablespoon water, or more as needed |
| 41 g | 3 tablespoons baking soda |
| 50 g | 1 large egg |
| 15 g | 1 tablespoon water |
| 12 g | 1 tablespoon coarse sea salt |
| 57 g | 4 tablespoons butter, melted |
Method: 8 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were absolutely fabulous!!! I used Diastatic Malt Powder in place of half of the brown sugar. Added gluten in place of some of the flour and Bakers Special Powdered Milk in ADDITION to the powdered milk. They were even better than the soft pretzels in th” — a cook, 5★
“This was my first time making pretzels. We didn’t have powdered milk, so I substituted half of the total liquid for milk. My shaping technique will improve with practice. The egg wash produced a darker brown color than anticipated. I dipped them into melted bu” — a cook, 4★