Grammy's Kitchen · Soft Pretzels · Soft Pretzel Sticks with Honey Mustard Dippi
One of 83 soft pretzels recipes we measured
from www.allrecipes.com
It ranks #82 of 83 for char depth among the soft pretzels recipes we compared. 5 cooks on www.allrecipes.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 | 1380% | 173% |
| fat | 31% | 6% |
| salt | 2% | 1% |
| yeast | 17% | 14% |
| total sugar | 26% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 55 g | 0.25 cup mayonnaise |
| 52 g | 0.25 cup Dijon mustard |
| 85 g | 0.25 cup honey |
| 13 g | 1 tablespoon yellow mustard |
| 7 g | 1 (.25 ounce) package active dry yeast |
| 9 g | 2 teaspoons brown sugar |
| 237 g | 1 cup warm water (100 to 110 degrees F) |
| 360 g | 3 cups all-purpose flour |
| 6 g | 1 teaspoon salt |
| 27 g | 2 tablespoons canola oil |
| 4732 g | 5 quarts water |
| 55 g | 0.25 cup baking soda |
| 28 g | 2 tablespoons unsalted butter, melted |
| coarse sea salt to taste |
Method: 9 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used the dip recipe for my soft pretzels and it was a hit. Even had one friend that wanted the recipe as she thought it would be wonderful to marinate chicken. This was perfect! I’m going to use this for St Paddy’s Day dinner at our American Legion. I did us” — a cook, 5★
“I rested the dough overnight in the fridge. I think I made a mistake making the sticks since the dough was cold, so there was no bench rise. I also made them too big, so the cracked coming out of the boiling water. (Vodka involved) Since I'm a genius baker any” — a cook, 5★