I can't stress enough how important it is to use that one cup of bread flour. I typically start making these on spur of the moment and just use four cups of all purpose flour. Four cups of AP flour makes them come out like pretzels you get at the ball park; tasty but a little tough. Three cups of AP flour and one of bread flour makes them come out just fluffy enough to make you think you're eating a Hot Sam, which I suppose is why they're called Mall Pretzels. Something else we do for kicks is to put 1.5-2 cups of shredded cheddar cheese in the dough... MMMMM, nummy.

Reviewed On: Apr. 11, 2009

Tonight was the fourth time I've made this and my wife STILL thinks this is my grandmothers recipe. I've done this twice now with the Better than Bullion paste mentioned in the other review and agree, this is the way to go. It's just... well... better than bullion (cubes). :) I've done this with a whole chicken and four pounds of boneless breasts. If you want soup that goes above and beyond your expectations - use a whole chicken. It's messy and time consuming pulling the meat off the bones later on but it is most definitely worth it. With the pepper corns, tonight I changed it up a bit and used whole corns from a potpourri mixture. I increased the measurement by 50% and pulverized them with one smack from a mallet. This helped them dissolve a little better for better flavor but they also sank to the bottom just as before. So if feed the last ladle full to someone who loves pepper. Lastly I don't know why this effects anything, but a fresh carrot seems to blow away chopped baby carrots and diced frozen carrots.

Reviewed On: Jan. 19, 2008

I tried this the other night and adapted the recipe a bit according to the reviews. For starters I split mixed two mustards; half Dusseldorf style and half Jack Daniels Mustard. I decided to then add 50% more of the Dusseldorf to help with the viscosity. After rolling the potatoes in the mix I used a brush to remove any clumps and to help smooth it out to avoid the burning as mentioned. I placed the potatoes in a pyrex dish on the middle rack for 50 minutes. At the 35 and 45 minutes marks I sprayed the tops of the potatoes with a light layer of olive oil to keep the mustard moist. Everything turned out perfectly and we will most definitely be making these again.

Reviewed On: Jan. 11, 2007