Grammy's Kitchen · Soft Pretzels · Pretzels with Cheese Dip
One of 83 soft pretzels recipes we measured
from www.tasteofhome.com
3 cooks on www.tasteofhome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 83.
| this recipe | typical | |
|---|---|---|
| liquid | 365% | 173% |
| fat | 9% | 6% |
| salt | 1% | 1% |
| yeast | 10% | 14% |
| total sugar | 4% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7 g | 1 package (1/4 ounce) active dry yeast |
| 237 g | 1 cup warm water (110° to 115°) |
| 28 g | 2 tablespoons butter, softened |
| 12 g | 1 tablespoon sugar |
| 3 g | 1/2 teaspoon salt |
| 330 g | 2-3/4 cups all-purpose flour |
| 946 g | 4 cups water |
| 28 g | 2 tablespoons baking soda |
| Coarse salt | |
| 227 g | 8 ounces process cheese (Velveeta), cubed |
| 85 g | 3 ounces cream cheese, softened |
| 23 g | 1 to 2 tablespoons whole milk |
| Prepared mustard |
Method: 5 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.