These pretzels turned out very well! I made a half-batch last night and my husband raved about them and hinted that I should make them again (I'm waiting for the dough to rise right now as I write this). I did make a couple of adjustments, though: I reduced the dough to 4 cups, and I used all brown sugar in both the yeast mixture and the flour mixture. This allowed the pretzel to come out soft and chewy, yet not doughy. And DO reduce your baking temperature to 400 to allow the pretzels to bake thoroughly while not scorching the bottoms. Also, be sure to use greased waxed paper or parchment, so that you can easily remove them from the pan. Immediately out of the oven, I brushed them with sweet butter (there's enough salt in there already) and served them warm. They flew off the plate!

Reviewed On: May 13, 2009

In addition to salt and pepper, I also added some fresh minced garlic and a dash of sugar to the marinade mixture. I then marinated it for a full day before frying it in a pan over medium-high heat. It was good.

Reviewed On: Nov. 9, 2008

First of all, let me just say it is VERY dangerous to heat ANYTHING in an unopened can! Curious to see what some were talking about, however, I decided to try this recipe. While waiting the 3 HOURS for this "caramel sauce" to develop, I was thinking back to when we were kids and we had the bright idea of heating an unopened can of spaghetti in this fashion. To this day, we're still thanking our lucky stars that none of us were near the stove when the lid burst off of that can, shooting hot spaghetti all over the kitchen. It took a week to clean it all up, and 25 years later, we can still see the dent on Mama's ceiling from the flying lid as we stand there shaking our heads in amazement. Based on the poor results, I think 3 hours was a terrible waste of time and fuel for a few ounces of murky, gloppy "caramel sauce" that really couldn't be used for anything. I think I'll just continue buying my caramel sauce retail.

Reviewed On: Dec. 18, 2007