Heaven. I took the sausage out before I made the gravy. I don't really like the texture of sausage. I did use a little more milk and two more tlbs of flour to make it stretch. Very good. This will be my new gravy recipe!

Reviewed On: Oct. 26, 2009

Very easy and good. I used to be a manager at a pretzel shop years ago and this is how we made them. A few tips... After dipping pretzel in the baking soda/water mixture, place on a dish towel or layer of paper towels to dry the bottom off, this will help prevent the bottoms burning. Also, use parchment paper. Oven should be at 400-415 (parchment paper cannot be used above 420). Turn baking sheet halfway through for even browning. I used tongs to dip the face of the pretzel in a pie plate of melted butter as soon as they came out of the oven. Next time I will try adding raisins to the dough for a breakfast pretzel.

Reviewed On: Jun. 11, 2009

Sooo good. I followed recipe exactly, just added some vanilla to my egg. My toddler ate two and he usually only eats one.

Reviewed On: May 4, 2009