Almost-Famous Soft Pretzels

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	90%	207%
fat	73%	6%
salt	16%	2%
yeast	111%	18%
total sugar	30%	3%
flour strength	1.0	1.0
acid	1%	0%

Where it stands out

• #2 of 37 for flavour depth
• #4 of 37 for rise
• #36 of 37 for crust crispness
• #37 of 37 for char depth

Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

244 g	1 cup milk
227 g	1 package active dry yeast
40 g	3 tablespoons packed light brown sugar
270 g	2 1/4 cups all-purpose flour, plus more for kneading
142 g	10 tablespoons unsalted butter, plus more for greasing
6 g	1 teaspoon fine salt
73 g	1/3 cup baking soda
36 g	2 tablespoons coarse salt
55 g	1/4 cup mayonnaise
52 g	1/4 cup Dijon mustard
40 g	3 tablespoons packed light brown sugar
2 g	1/2 teaspoon cider vinegar

Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Amazing! I did have to add more flour, like many others have suggested. I doubled the batch and started with 5 cups of flour, and still had to add more.(Flour absorbs moisture in the air. You will have to add more in humid climates.) <br /><br />I also used m” — a cook, 5.0★

“I've been wanting to make this for ages now, but was terrified that I would epically fail. However, I bit the bullet yesterday, and went for it. The flour amount was perfect for me, and I used instant yeast. I kneaded for 5 minutes, until the ball of dough was” — a cook, 5.0★