The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 14, 2009
These are fantastic - the flavor is sooo great. We did salt on some, but once we tasted them brushed with butter and sprinkled with cinnamon sugar, we never went back!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 14, 2009
Does anyone know the recipe for the almond coating that Annie has on some of her pretzels?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 14, 2009
I LOVED these!!Not quite as good as Auntie Anne's but close,and much better than some of those other soft pretzel chains. I didn't dip them in butter at the end but they still tasted great. I had trouble getting them to stay pretzel shapes.next time i think i'll leave them as pretzel rods.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 14, 2009
My kids and I are eating these delicious pretzels and we are giving a thumbs up!!! Again DELICIOUS!
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Cooking Level: Beginning

Home Town: Georgetown, Illinois, USA
Living In: Borken, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 13, 2009
These are amazing. Follow the recipe and add brush with egg yolk before baking. They are just like the ones from the mall. I will definately be making these for many years.
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Living In: Kailua Kona, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 13, 2009
Used cinnamon sugar and grandsons loved them. I baked 1/2 of dough at the recommended temp but pretzels did not brown. I stored remaining dough in refrigerator. The next day I baked them at 375 for 10 minutes and they browned nicely. I let them rise before baking. I might use just 8 minutes the next time because the pretzels were a little dry. I will definitely try these again.
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Cooking Level: Expert

Home Town: Sugar Grove, Pennsylvania, USA
Living In: Surry, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 10, 2009
PERFECT!!! (with a few subs - see notes)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 10, 2009
My family had fun rolling these into pretzel shapes with me. Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 7, 2009
Two years ago, I needed a fun recipe for an Octoberfest party we were having. I found this recipe and tried it out. Delicious! They were a huge success! I've been making them for special occasions ever since!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 6, 2009
We can not get the mall soft pretzels around here and I miss them..but after trying this recipe I dont miss them anymore. These are amazing I made the dough in the bread machine with only 4 c flour worked out great this one is a keeper
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Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 4, 2009
I'm only giving these 3 stars because they tasted too yeasty. That said they were beautiful and golden brown. My husband loved them so I will definitely make them again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 3, 2009
good, easy i made mine smaller used kosher salt and cinn and sugar , next time want to try garlic Thanks for sharing =)
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Cooking Level: Expert

Home Town: Cutchogue, New York, USA
Living In: Wading River, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 2, 2009
5 cups flour is too much, but otherwise, I did everything else as noted and it was great. Well, actually, I used 2 cups water with 2 Tbsp soda in an 8x8 pan for dipping. I don't like throwing away so much solution. The first batch was gone faster than I could butter and top. I used cinnamon/ sugar and onion/garlic. I'm going to try jalapino next. I do bake at 450 for 8 on the top rack. Bottoms and tops are nicely brown.
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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 1, 2009
These were awesome! My kids gobbled them up! So addictive and easy to make. Will be making this again, and again!
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Cooking Level: Expert

Home Town: Danbury, Connecticut, USA
Living In: Suffield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 1, 2009
These are excellent. I mixed all the ingredients in my bread maker, and then followed the recipe from there. When rolling the dough out, I hold it between my hands and let gravity help. Thank you Christa for an awesome recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 31, 2009
These are the best pretzels I have ever had. Me and my friends decided to make them, and it was a super easy recipe. We suggest only using 4 cups of all-purpose flour instead of 5 and it worsd out perfectly. They were so delicious! We put a cinnamon sugar combo on some of them and salt on others, and garlic salt on one. This recipe is a keeper!!!! These taste just like a mall pretzel!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 30, 2009
These are fantastic. I made pretzel sticks instead of the traditional pretzel shape. My kids think these are a great treat.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 24, 2009
I just took these out of the oven and they are pretty good. I've always wanted to bake with yeast and this is the first recipe I've used that asks for it. I did brush the pretzels with melted butter after they were taken from the oven to give them an "Aunt Annies" taste and look. I will make these again. Thanks for the recipe.
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Cooking Level: Expert

Living In: Austell, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 23, 2009
OMG! I can't stop eating these! I am home with a sick kid, and decided to experiment. These were so easy and FUN to make. Don't skip the baking soda bath. I forgot to do it on the sticks I made, and then couldn't figure out why they didn't brown up. Also, roll your dough thin. These puff up. I did cook them on 425 for 10 min, and they were perfect. Make sure to put a lot of oil in the pan. They still tried to stick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: Oct. 22, 2009
I have one word to describe these pretzels: HEAVEN. These were a huge hit at my Oktoberfest party and I am definitely keeping this recipe forever. They were not difficult to make at all and I had no problems getting them rolled into long ropes and shaped into pretzels. My tips are: (1) I found that dipping them in the water/soda solution when they were a long rope was much easier than forming them first and then dipping them. (2) Definitely blot on a paper towel briefly after dipping them in the water so the water solution doesn't puddle on the baking sheet. (3) You can easily make them the night before you need them. Just skip putting salt on them, bake them off, cool and store them in an airtight container. When you are ready to serve, take a basting brush and brush a small amount of water on them, sprinkle with salt and bake at 300 degrees for 10 minutes. They were perfectly crispy and tasted like I had just made them. Divine!!
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Cooking Level: Expert

Home Town: Southington, Ohio, USA
Living In: Atlanta, Georgia, USA

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