Reviewed: Oct. 26, 2009

These were ok to me, my freind loved them. It is a good idea, but I didn't really care for the tast of these. I didn't cook them but about 45 min cause I didn't want them to burn. I doubt if I will make these again.

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norm

Cooking Level: Intermediate

Living In: Thomaston, Georgia, USA

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Reviewed: Jul. 13, 2009

I made these for the 4th of July and I didn't have any left. I used sourdough pretzels, put them in a bowl and poured the mixture over them and mixed them up to distribute it evenly. I baked them according to the recipe and mixed them every 15 minutes. When they were done, I laid them on some wax paper to cool. Definitely will make again!

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spanky

Cooking Level: Intermediate

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Reviewed: May 12, 2009

I'm sure these would have turned out a little better if maybe I cooked them longer. Reading everyones reviews before I made them had me so nervous about burning them that I think I undercooked them so they were kind of stale more than they were crunchy. Either way they still had a really good flavor to them. I'll definitely make these again but just cook them to the time in the recipe as opposed to going by what others have said.

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Brittany

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Feb. 24, 2009

I made these for a savory snack at my wedding. I ended up giving this recipe to a lot of my guests. It was easy. A great thing for my 10 year old step son (who always wanted to help) to be able to do most of. I did turn down my oven so as not to chance the burn that some commented on. It turned out great!!! Thanks so much for this recipe. It will make it in front of our tv for nascar and football.

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kris

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Reviewed: Feb. 2, 2009

Had pretzels similar to these at a party we attended over the summer. I made mine with the thick sourdough pretzels broken into pieces and 1/2 cup of butter. I might try with a thinner pretzel next time. I did use the plastic bag method mentioned in other reviews to mix, but I think that next time I will put in a mixing bowl to see if the butter mixture distributes a little more evenly. Good recipe - thank you.

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jan. 16, 2009

It's important that you transfer these into a big zip loc bag and let set for two days. - I used a bag of thin stick pretzels. Also I used 1 stick of butter along with all the other ingredients. They were great! I baked them at 175, it's the lowest temperature on my convection oven and stirred every 15 minutes until I could tell some were going to start turning too dark/black. Transfer into a zip bag and let set for 2 days. They are addictive!

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Susan

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

Everyone loved these pretzels! They were a big hit. Initially when I took them out of the oven, They didn't taste any different then normal pretzels. However, the next day they were full of great flavor. Great recipe!!

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Renee

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Reviewed: Dec. 21, 2008

try with regular pretzels could use more garlic

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DACHSMITH

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Reviewed: Nov. 6, 2008

These are great! This is my #1 snack (although my husband doesn't care for them OR my breath while I eat them :-) ). I add a tbsp of seasoning salt to the butter mixture, and I also use about 3/4 of the amt of butter called for. Wonderful!

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DooDah2

Living In: Huntsville, Alabama, USA

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Reviewed: Sep. 27, 2008

I used bite-sized sourdough pretzels. I also only used about 3/4 cup of butter and a chipotle flavored hot sauce. I spread the prezels out on 2 stoneware pans so they had plenty of wiggle room. Baked up deliscious and were perfect with BBQ ham sandwiches and cold beer!!

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connorsmom

Cooking Level: Intermediate

Home Town: Hartville, Ohio, USA

Living In: North Canton, Ohio, USA

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Reviewed: May 24, 2008

These are great and super-easy! I used small (not sourdough) pretzel rods just like in Late2Class' photo, decreased butter to 3/4 cup, shook the whole mixture in a large baggie, started oven temp off at 200 and gradually increased to 250 avoid burning. Salty? ...well, yeah - it's a bar snack. Excellent w/the frosty adult beverage of your choice. Thanks for sharing!

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mrstko3

Cooking Level: Intermediate

Home Town: Colfax, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: May 23, 2008

Great way to jazz up plain old pretzels. I used only 3/4 cup of butter and they turned out perfect. To blend, I put my pretzels in a ziploc bag and poured the butter mixture inside; sealed it up and tossed to coat. Got great coverage that way.

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Late2Class

Cooking Level: Expert

Living In: Troy, Illinois, USA

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Reviewed: Apr. 8, 2008

This was great--I made these last night for my Final Four party and everyone loooved them! I made an extra batch after the game and brought them to work..its not even noon yet and they're gone! A nice cold beer, a Jayhawk victory, and handful of Bar Stool Pretzels-- I dont think it could have been a better night.

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Gaytha

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Mar. 25, 2008

Konwal, I feel your pain. I had a similiar experience. The butter mixture did not stick to the pretzels. 250 is a very low cooking temperature but the pretzels burned regardless. As written, I cannot recommend this recipe.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Mar. 17, 2008

These were prety good. Used sourdough nibblets and less butter - it could have used even less butter though. I also used more hot sauce than called for and less garlic powder and Worcestershire. Next time I might use ranch dressing powder dip in place of the onion soup mix also. But verrrry addicting, especially with a beer! =)

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MSP

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

I don't know how my experience could have been so different than so many other reviewers. I thought that I would love these. Followed directions exactly except that I mixed the ingredients together in a bag first as many reviewers suggested. After only about 40 minutes of cooking these looked like they were burning. After taking them out and cooling, they tasted dreadful. Burned and bitter. Sorry. We will not make these again.

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KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sturgeon Bay, Wisconsin, USA

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Reviewed: Dec. 16, 2007

I cooked the sauce, dumped it into a ziplock and poured the pretzels into the bag. Then I dumped it all onto a large cookie sheet and thought I've messed up, seemed like there was way too much of the wet mixture in the pan. But they actually turned out great, full of flavor, even my husband who is not a fan of spicy, seasoned foods, thought they were very good. I plan on having bowls of these over the holidays - something different from the "same old thing"!

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nocandew

Cooking Level: Expert

Home Town: Delran, New Jersey, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Nov. 5, 2007

Loved these pretzels!

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 18, 2007

My second batch! And so far I've just used regular pretzel twists and sticks.(not sour dough) Followed the recipe except not using sour dough pretzels and worked out just right. After the butter mixture was ready I had pretzels in a large zip-lock bag and poured it in and rolled them around a bit til all the sauce was soaked in then threw them in the oven. Very easy recipe & I have had lots of compliments on how really good these are. I've got to try the sour dough kind because I'm sure they'll be even better! Thanks for submitting!

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Reenie

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Reviewed: Sep. 19, 2007

I am baking some as I write this and the smell is heavenly. I don't even have to eat one to know that I will love them. I can't wait for my husband to try them, he's gonna go crazy for these. Thanks for the great recipe.

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