Good base, I cut the mayo back, omitted the corn syrup and used a few Tbls honey, doubled soy sauce and ginger. I added a little garlic powder, sesame oil and rice vinegar for an added "Asian" taste. No sugar was necessary.

Reviewed On: Oct. 28, 2009

The best ever!! Had a craving for pretzels like at the mall and decided to give this a try. I substituted 1 cup sourdough starter for 1 cup cup water, 1 cup flour and the yeast. Let rise for at least 2 hours, longer if needed. These came out so delicious I'm about to make them again today!! Thanks! (Tastes great sprinkled in garlic powder and dipped in warm cream cheese!)

Reviewed On: Oct. 21, 2009

Great Sourdough bread! The key to making your bread taste sour and to have that great soft inside, is to let it rise for as long as possible. Try proofing your (tried and true) starter for a day or two and then put together your bread dough and let it sit over night. I like to knead it one more time in the morning and let rise for another few hours and bake the next afternoon. It takes a few steps, but well worth it! Wonderful recipe - Thank you so much!

Reviewed On: Oct. 17, 2009