Reviewed: Apr. 17, 2009

My husband made this recipe and they were GREAT. I think they were better than the ones you can buy!! Warm, soft...sooooo good.

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christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Apr. 16, 2009

These were good, but I didn't really think they tasted like pretzels. I followed the recipe exactly.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Apr. 13, 2009

I followed this recipe exactly (other then cutting it in half), these were perfect and were gone before they even cooled. I used Hawaiian black salt which was very pretty. Next time I'll try cinnamon and sugar on a few.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 10, 2009

These are soo good, Worth all the hard work!

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Dawn

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Apr. 9, 2009

I love it...it's all the same of the malls...wonderful

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Dri

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Reviewed: Apr. 8, 2009

My family loves this recipe! I read a lot of the reviews and I agree with most of them. I used only 4 cups of flour and I thought they were a bit sugary but my family didn't mind. 450 was too hot, the first batch was brown on the outside and doughy in the middle. I turned it down to 400 and they were fine. We like dipping ours in cheese sauce, yum!

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gigibird@sbcglobal.net

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Reviewed: Apr. 6, 2009

Awesome recipe!! I've made these with my kitchenaid and I've also kneaded them by hand. Came out much better when kneaded in kitchenaid. Don't leave out the baking soda bath that's what makes the outside good. Will make these over and over again!!

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Stacy

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Reviewed: Mar. 28, 2009

I was looking forward to the standard soft pretzel you find at german festivals... these were a little too sweet. :(

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CTSunshine

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Reviewed: Mar. 26, 2009

I didn't follow it exactly but it was still delicious. I used only whole wheat flour and next time I will use a sugar substitute.

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Kendra

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Reviewed: Mar. 25, 2009

yummy!!

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Briget

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

I wasn't so sure these would be good BUT they are! My son is allergic to eggs so this is one thing that he can eat just like everyone else can! YUMMY!

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motherofthree

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Mar. 22, 2009

I followed this EXACTLY. The pretzels had a HUGE baking soda taste.

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Matt

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

These were wonderful. I made a double batch and worked them into little twists for my daughter to bring in for her class snack. The only changes we made were adding the butter that I used to grease my hands during the kneading process. (It was a touch dry, so I adjusted) Also, we boiled our baking soda mix, and let the pretzels boil until they floated (10 seconds) and then baked them for 6-7 minutes @450. We did a butter dip and then coated with cinnamon sugar. Spectacular!

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amhrinda

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Reviewed: Mar. 16, 2009

Awesome. I, too, decreased the flour to about four cups. Soaked in baking soda solution until they floated to the top, about 15 seconds. Oven temp: 400. These were just like those at the mall, except for the price.

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 15, 2009

amazing. best soft pretzels ever--so easy to make at home!

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issalyn

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Reviewed: Mar. 11, 2009

Amazingly wonderful and easy!

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KRISTIG5

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Reviewed: Mar. 11, 2009

These are delicious! Be careful... they won't last long! After reading other reviews I only used 3 teaspoons of yeast and dropped the prezels into a pot of simmering baking soda solution before baking. They come out perfect every time. We make them often and brush them with garlic butter or parmesian cheese for a different taste.

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Sylv

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Reviewed: Mar. 7, 2009

The other comments were right and 450 is too hot. I turned mine to 400 and baked for the 8 min it called for and they were perfect. Really good recipe. LOVED IT!

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Natali

Cooking Level: Beginning

Home Town: Des Moines, Iowa, USA

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Reviewed: Mar. 6, 2009

Very good. I made these in a braid form instead of the twist. My son loves them drizzled with butter. YUM! I'm from Philly and know a good pretzel. This is good. Oh, and if you want them for dipping prepare as stated, only cut them into two inch rods and bake. meanwhile prep a variety of sauces for diping...cheese, chocolate spicy mustard, sweet cream cheese...

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joy

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 5, 2009

These turned out great,my family ate them up like THAT! I did discover (on the second batch)that if you let them proof a bit after the last step,they come out softer and bigger. Thanks for a great recipe.

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