A tried and true, never fail recipe.

Reviewed On: Sep. 26, 2009

Pretzels were dinner roll sized the first time. Recipe is sweet, but does not require all the sugar to rise or brown. Did a longer/higher rise the second time and made a few more from the recipe, the rose in the oven slightly after the rolled rise.

Reviewed On: Sep. 26, 2009

I don't own or use a bread machine. Made this whole wheat bread with a stand mixer and oven. I proof the yeast first, then combine all the ingredients and let stand for 20 minutes. I then do a quick mixer knead, oil the top and cover, and let it rise for four hours. Baked at 450 until golden brown. Flavor improves to store-bought with addition of 1-4tb of vital wheat gluten. No problems making it without a bread machine.

Reviewed On: Sep. 26, 2009