Soft Pretzels 101 | How to make soft pretzels from scratch

[@tomodasho]

I love your videos, please don’t ever stop. And thank unos much for the cakeculator.

[@Sugarologie]

That’s so niceee 😌 And I’m glad you use the Cakeculator!!

[@pixelblaze8284]

This video is everything I ever wanted in cooking content. Thank you 🙏

[@isabellacullen1349]

I love pretzels! 🥨 Thanks for showing this video. Thanks for the idea of the dough and recipe. The pretzels looks so delicious.

[@Sugarologie]

Yay 💜 Thanks Isabella

[@joannabanana2435]

Tried the boiling water baking soda method, delicious!!! 10/10

[@daod43]

Fantastic application of the scientific method into Baking.

[@missgirl3410]

I love food science 🤤

[@jeffreyschmidt3997]

This video was exactly what i was looking for and more. Thanks for comparing all of the different options and their outcomes in a scientific-esque manner 😊❤. Couldn't ask for more!

[@Sugarologie]

You’re welcome!

[@molove3408]

I love pretzels. Thank you for this video.

[@kulaninizo1475]

Very informative thank you! I loved the explanations behind every step & chemical reaction it was very helpful with understanding everything. Looking forward to watching more videos!

[@DayByeDayChristine]

I hope this recipe is on your website!!! It looks so good!!!! Love your recipes and learning about the science of baking!!!!!

[@Sugarologie]

It is! :) www.sugarologie.com/recipes/homemade-soft-pretzels

[@jairusofall]

Fantastic video, very helpful and didn’t waste any time. Thank you!

[@SistersMeal]

Absolutely remarkable upload very unique and nice thanks for showing this 👌😍

[@erikadogmomanddoc]

brilliant pretzel video, great experimental method, and I absolutely loved the pretzel graph! I just finished watching/reading about 8 pretzel recipes, and yours was the most useful.

[@1nfinitezer0]

agreed. was looking for the visual comparisons before my own experiments. gonna try a strong concentration washing soda in boiling water, but also some buckwheat honey in the water bath, and beer & butter in the batter. got some local dijon that'll make your eyes water, so we're going for bold flavours to match! happy pretzelling everyone :)

[@S-K.]

Yummy 🤤 great videos as always!!

[@Hooch737]

Gotta be an Engineer 😆 Great “research “ so appreciate your work thank you

[@UniteWeThePeople]

You’re the only one I trust anymore girl!! ❤

[@Batsnang]

I recently made a delicious pumpkin ale cheese sauce that I initially used for mac and cheese, but thought it would be super good with some soft pretzels. Great video! Exactly what I needed 😊

[@nuuyuisjourney2459]

Love your video ❤ It's pretty clear! thanks a lot

[@ANDRE070]

Excellent presentation.

[@Sayu277]

That glossy leathery texture of the crust is definetly where it's at with pretzels and other Laugengebäck.

[@adrian00v]

great vid

[@aorr8204]

Would this recipe work for bagels?

[@savannahrossy2405]

Older dough left out at room temp UNCOVERED for a day cooks faster and darker than fresh dough

[@dgarnett4220]

No link to recipe .

[@Atomicfunk688]

My goodness lady, are you making pretzels or an atomic bomb? Enough with all the safety precautions !

[@user-wq7jj9zr9r]

Lye rules, everything else is a miss.