Wonderful recipe!!! Made them today and there is not one left!! My daughter said they were the best she has ever had. We plan on making a bunch to freeze over Thanksgiving break. To do that, just leave off the butter and topppings and freeze the baked pretzels in a single layer on a cookie sheet. When you want one or two just take them out of the freezer, brush frozen pretzels with water, sprinkle with salt and bake at 450 for about 5 minutes or until hot. Or heat, then brush with butter and sprinkle salt. It's a great,quick snack.

This is a wonderful recipe!!! We've already made them three times and they are a hit with the kids!! I was looking for a cookie made with oil, to save on the cost of butter, and I bake a lot with whole wheat, so that was a plus, though they taste great with white flour too. I've made a couple of variations of these cookies. One was to add 1/2 tablespoon of cinnamon--this made them almost taste like snickerdoodles. Another time we substituted lemon extract for the vanilla--yummy!! Not sure what we'll try next. I did find that while the dough was easy to work with, it was a little too sticky to roll into balls by hand. I ended up using a cookie scoop that I dipped into water occassionally to keep the dough from sticking. These were a real winner and will made in our home regularly. Thanks for the great recipe!! UPDATE--Our latest variation was to substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the flour and adding 3 drops of peppermint oil. They were delicious!! Now what will we think of next...

I have been doing this for years and it is wonderful caramel. I think the taste is far better than anything that can be bought. It is a thicker caramel, not a pourable syrup. Just make sure you keep topping off the water and you should have no problem at all. I have a 6 quart pot that is used specifically for this purpose, as the long boiling time causes a buildup on the sides of the pot. I can boil 6 cans at once, making it worth the time and energy. I don't bother with turning the cans, and have never had any problems with burning. I also let them cool completely before opening. I like it better chilled than at room temperature. This is wonderful for dipping apples in, spreading on the top of shortbread cookies, or just eating right off a spoon!!!

Wonderful recipe!!! I made this tonight for supper and served it with warmed up homemade pizza sauce. Yummy. Everyone in the family loved it. I used my KitchenAid stand mixer and doubled the recipe. I was able to fill three 9" cake pans, and one 9" square cake pan. I kind of pushed the dough around so that it filled the pan. I only used half the oil called for to pour over the loaves, and it was plenty. My kids thought that it reminded them of the crust on a Pizza Hut Pan Pizza. We'll be having this again and again!! Thanks.

These are YUMMY!!! I omitted the chervil, as I didn't have any, and they were just gobbled up. Everyone loved them--it looks impressive too. Thanks

This was really good. I did make a few changes to use what I had on hand. I used canned tomatoes with the juice, taco seasoning(same amount as other spices), and used chicken broth(as per other reviewers advice). Also, I doubled everything, but the chicken, which I halved. It was just enough chicken to make it interesting. This was really good, and I plan on adding it to our menu. Thanks!!!

These are GREAT!!! My whole family loved them. We could sit around and eat them plain--they are that good. One word of caution--watch the water. The second time I made them, I didn't add quite enough. They still tasted great, but the edges got crispy, and they didn't wrap very well. Also, I just rolled them out on a counter sprinkled with flour. I thought it was easier that way.

Great recipe. I made it exactly as written the first time. The kids loved them, but I thought they were a bit too sweet. I cut the sugar in half, and they were perfect. I've used Sucanat in place of sugar with great results. I do bake them a bit longer, maybe 20 minutes, to get them crisper. Overall, a keeper.