Reviewed: May 11, 2013

No Butter in recipe but it sure tastes like it. First time making pretzels! Turned out great!!

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Reviewer:

Fuzzy

Cooking Level: Intermediate

Home Town: Nokesville, Virginia, USA

Reviewed: May 9, 2013

First time making pretzels and they turned out delicious! :) Once they were done cooking I put some melted butter on them and sprinkled with some italian seasoning and others with cinnamon sugar.

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Reviewer:

bjsc2011

Reviewed: Apr. 26, 2013

I used my bread machine for this recipe to make it even easier! I changed a few quantities though; 4 cups of bread flour, I omitted the 1 tsp of sugar (as you don't need to wait for the yeast to get frothy when using the bread machine), 1 1/2 cups of warm water and used only 1 tsp of salt as the salt on the outside of the pretzel made them salty enough. They were amazing! I will definitely be using this recipe again.

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scratchy907

Reviewed: Apr. 21, 2013

These just did not turn out for me.

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Jenbeth

Reviewed: Apr. 17, 2013

These were soooo good! I followed the recipe as is but then simmered the pretzels for about 10 seconds each in the baking soda/water mixture. I turned the oven on 400 degrees and I am glad I did because they were dark at that temperature. I can't even imagine them any higher. I brushed butter on them after they came out of the oven and left some like that, some with mustard, and some with cinnamon sugar. They were all so good! They didn't need any salt because of all the salt in the recipe, baking soda is salty and I used salted butter. I will definitely make these again and again!

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Reviewer:

bctabby

Reviewed: Apr. 17, 2013

I made this and it was simple. I only ended up using about 3.5c. of KA bread flour. Instead of oil, I used melted butter, and I used 1/2 of brown sugar! These are quick, easy, tasty, and I will make these again for sure!

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Reviewer:

GOLDENPHOENIX82

Cooking Level: Professional

Living In: Naples, Maine, USA

Reviewed: Apr. 13, 2013

I make this quite often. And it normally comes awesome. I can make it sweeter or not. FLuffy big or littles one. After reading the reviews i think some dont know how to read the dough and correct it as needed. Its a family hit that doesnt last long. And you do not need a breadmaker to knead the dough. Its tough until you get the hang of it.

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Vitamin K

Reviewed: Apr. 12, 2013

These were amazing pretzels! Great taste, fabulous consistency, and very soft!It was hard for me to get the shape down but once I got used it, I had a fun time.

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Reviewer:

Alexis

Cooking Level: Intermediate

Living In: Murrieta, California, USA

Reviewed: Apr. 10, 2013

This is the best pretzel recipe I have tried! I have been using it for about a year now and am never disappointed. I have tried them plain, with herbs, with garlic and cheese, and with various other things in them and they are always soft and delicious. I have never been able to make them for other people unfortunately because I know I would eat them all before I made it there... Make sure you don't add all the flour though, just add it in gradually and stop when the dough stops being sticky. I like to sprinkle kosher salt on them right after I dip them in the baking soda bath and then brush them with melted butter after they come out of the oven

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Reviewer:

Kfherring

Reviewed: Apr. 3, 2013

These pretzels are AWESOME. Nice and soft. I only used 1/4 c sugar, but next time I think I'll just use the full amount. They weren't too sweet at all. The dough can freeze, too. After the first rise, snip off some and wrap well in plastic. Take it out of the freezer and let defrost in the fridge, then proceed with the rolling and baking. Excellent, thanks again!

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