Grammy's Kitchen · Soft Pretzels · Two-Ingredient Dough Soft Pretzels
One of 37 soft pretzels recipes we measured
from www.allrecipes.com
It ranks #1 of 37 for crumb openness among the soft pretzels recipes we compared. 7 cooks on www.allrecipes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 204% | 207% |
| fat | 35% | 6% |
| salt | 5% | 2% |
| yeast | 23% | 18% |
| total sugar | 0% | 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.
| 28 g | 2 tablespoons baking soda |
| 120 g | 1 cup self-rising flour, plus more for kneading |
| 245 g | 1 cup plain Greek yogurt |
| 43 g | 3 tablespoons butter, melted |
| 6 g | 1 teaspoon coarse salt, or as needed |
Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“For a 2 ingredient dough recipe, this pretzel recipe results in soft and buttery "pretzels". It's a bit more work than the title implies. I ended up needing almost a cup more flour to get the dough workable. It's very sticky, even after you add and knead in mo” — a cook, 3.0★
“There is an error in the recipe: the ratio of flour to yoghurt should be 3:2, so 1 1/2 C flour to 1 C yoghurt. I started with the recipe as posted, but had to add :Alf a cup more flour to be able to handle the dough, plus half a cup more for kneading. They ros” — a cook, 3.0★