I changed the recipe up some so that is why it's a 4. I didn't use the nutmeg or parsley and instead of bacon I used some sausage because I was out of bacon. I think it would be better with the bacon so that's up for next time. As someone else said, either use big potatoes or less water. It was runny but good so I tossed in some instant flakes and another can of milk to thicken it up and that fixed it just fine. It's a great recipe to adjust to your own tastes and I'm sure it's great as is too. I will have to try it without alterations one time.

Reviewed On: Sep. 10, 2009

I read the other reviews first so I knew to add a little less flour.I also followed the advice to lower the oven temp a bit because my oven runs hot. I baked them at 400. The dough came out just fine, not dry and tasted very good. It did puff up a little more than I would expect for pretzels but I kinda eye balled the yeast so perhaps I put in a touch too much. The flavor was nice and the dough was the perfect soft type pretzel consistency and texture. I also made great bread sticks with it!

Reviewed On: Dec. 19, 2007

I rated four for taste. But the dough is impossible to work with! I chilled it 2 hours and it was still very sticky. Then I stuck it in the freezer for a bit, still too sticky. I did put in only 3 cups flour per the other review instructions. Maybe this recipe needs all that flour? I don't know. I ended up making it one big bar cookie on a cookie sheet, even working with it to get it to cover the pan was a chore. I probably won't bother with this recipe again simply because I wanted cut outs and it was impossible to do that.

Reviewed On: Oct. 19, 2007