Soft pretzels from Sally's Baking 101: Foolproof Recipes from Easy to Advanced (page 275) by Sally McKenney

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White cheddar cheese dip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute granulated sugar for brown sugar.

  • Juleslovesgoldies on May 24, 2026

    Delicious and easier than I thought. Big hit with the family, it’s a keeper.

  • allyson_yyzq0r on March 31, 2026

    This recipe typically yields 15 rolls, and I cook it for 18 minutes. May just be my oven but they rarely need more time.

  • heyksquared on February 08, 2026

    A good little weekend project! I thought making the dough was super easy, but struggled with rolling my ropes nicely. Finally got a hang of it by the end, and my last couple turned out pretty well. This made 11 pretzels for me (and I weighed the dough as I measured.) The cheese sauce paired well, and was luscious and rich. I so appreciate Sally’s diligence in making sure recipes work!

  • krista_nne1g9 on February 02, 2026

    Comes together really well- also have shapes and boiled, then froze them to bake later. *They need to be tented for part of the time if you are baking from frozen so they don’t overbrown

  • carlos_jobw02 on January 02, 2026

    I used lye instead of baking soda bath

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