Soft Pretzels with Buttery Ranch Dip

Living without carbs is tough, you guys.

I’m really good, most of the time. I can bypass a lot of things now, even though I don’t want to. But soft pretzels…yeah, I lose it.


So soft, so yeasty and warm and salty and ohmygoodness. I struggle like you can’t imagine. Cheat days though? Look OUT. I will bite your hand off for one.

So, when I was challenged by Hidden Valley to create a recipe to go along with their brand new Greek Yogurt Ranch Dip, the angel in me immediately though CELERY. I do love celery. But the devil in me? He’s big. We went soft pretzels.

That devil. Geesh. So full of good ideas.

And so is Seven, my son. He’s gotten my soft pretzel gene for sure. He’s even such a lover, he will help make them. I have to admit, I do like hanging out with my kiddo in the kitchen. If it requires me to EAT PRETZELS, well, so it is.

But let me get back to that dip for a second, because you may have stuttered there like I did the first time I read it. Greek Yogurt Ranch Dip. When it comes to ranch dressings and dips, I am an elitist – Hidden Valley is my ONLY ranch. It’s a breeze to whip up, offers a punch of flavor, and it’s cool and crisp and creamy at the same time.

But Greek Yogurt? Can they REALLY make a mix that will combine with yogurt that tastes ANYTHING like ranch?

Yes, they can. And it is pretty darned awesome. The creaminess is perfection. It’s thick and punchy, just like you’d hope. I’ve made it just as the instructions on the packet call for, but for this recipe, I added butter, because, well…butter. It was amazing with the still hot, squeezy, airy goodness of the pretzels.

But it was also great with the celery, angel.

Give it a try! (and get your kids to help. They’re pretty good at baking if you let them try!)


Soft Pretzels with Buttery Ranch Dip


  • 7 cups all purpose flour
  • 1 teaspoon salt
  • 1 package instant yeast
  • 1 1/2 cups warm milk
  • 1 cup warm water
  • 3 tablespoons melted butter
  • For the Water bath: 2 quarts water, 1 tablespoon salt, 4 tablespoons baking soda


  1. Combine the flour and salt. Set aside.
  2. Combine the warm milk and yeast. Allow to rest for 5 to 10 minutes.
  3. Add the butter and water to the yeast mixture.
  4. In the bowl of a stand mixer fitted with a dough hook, combine the wet and dry ingredients and knead until thoroughly combined and pulling away from the sides of the bowl. Knead by hand for 1-2 minutes. Spray the bowl and return the dough to the bowl. Cover and allow to rise until doubled in size.
  5. Once risen, punch down and knead for 1 minute. Cut dough into 15 even pieces. Form into small logs or loaves.. Allow to rest 15 minutes.
  6. Preheat oven to 400.
  7. Bring the water, salt and baking soda to a rolling boil. Place 2 buns into the pot, and boil on each side for 1 minute. Remove from water with a slotted spoon and then score the tops in a cross with a sharp knife. Sprinkle with coarse salt, if desired. Place on a well greased baking sheet.
  8. When all buns have been boiled, bake for 22-28 minutes until brown. Serve and enjoy!

Buttery Greek Yogurt Ranch Dip

Follow recipe instructions on packet, but replace milk with melted butter.


For more info on Hidden Valley Ranch

This is a sponsored conversation written by me on behalf of Hidden Valley – Greek. The opinions and text are all mine.


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