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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Marnie

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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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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 21, 2009

So tasty! I want to eat the entire batch right now! I didn't roll out my dough long enough, but with a little extra time in the oven they turned out perfectly. This recipe is a keeper!

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justsparkle

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Reviewed: Oct. 21, 2009

Delicious! My little family absolutely loved them...

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Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Oct. 21, 2009

Yummy! Just like the ones at the mall, but best eaten fresh out of the oven. I added different toppings to them. Parmesan cheese, cinnamon and sugar were my two favorites. Thanks for sharing this recipe!

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n00dles

Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Oct. 20, 2009

These taste just like Auntie Anne's pretzels! I didn't have the patience to roll the pretzel shapes, so I just did sticks instead. They were amazing!

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ELFLADYJO

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Reviewed: Oct. 19, 2009

I've never been one to have good luck or even make attempts to try things with yeast. However, I love Auntie Anne's pretzels, so I thought I'd give it a try. Being a novice, these turned out fantastic! They were a little fat, but that could be due to the fact that I've never rolled out a pretzel in my life! I did brush some melted butter on them after trying one without. The kids loved them and I'd love to try them again and perfect my rolling out technique a little more!

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Oct. 19, 2009

These pretzels were easy to make and taste great. I had a hard time getting the pretzel shape to stay and not shrink back into a circular blob, so I made sticks instead...still delicious dipped in cheese or cinnamon sugar.

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melissa

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Reviewed: Oct. 18, 2009

Oh my gosh! Who knew you could make pretzels better than the street vendors at home! Delicious served with hot cheese dip.

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BirgitJ

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Reviewed: Oct. 16, 2009

One of those recipes off the net that is good! Gotten a few stinkers off the net before. I make these all the time now, and they are always gobbled by the family within 24 hours. Good recipe. No fears with this one. You follow the recipe right, you are going to end up with tasty soft pretzels.

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Stephanie B

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Reviewed: Oct. 15, 2009

i'm updating my review (which i posted yesterday). i was able to finally get the consistency and texture of the dough correct (2nd try). but i used 2 cups wheat flour and 2 cups white flour as well as replacing white sugar with brown sugar (this combo was suggest by other users). bad mistake. don't mess with the recipe! don't know how the brown sugar affects taste, but adding the wheat flour was a problem. my pretzels made with all white flour and white sugar tasted like they came from the mall. the ones with wheat flour taste like a wheat dinner bun. i love wheat bread and all, but this is supposed to be a pretzel. so stick with the recipe (using only 4 cups of flour, not 5). good luck!

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raraavis

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Reviewed: Oct. 14, 2009

Seriously amazing pretzels... soft & chewy on the inside with a browned crust on the outside that softens slightly with the butter. Changes I made: only used 4 cups flour (half unbleached white, half wheat), used brown sugar instead of white, and made this in the bread machine on dough cycle. Absolute best topping HANDS DOWN was parmesan-garlic that I made by whizzing some fresh parmesan and garlic powder (the kind with parsley & herbs in) in a mini-food processor. Sprinkle over the pretzels after you butter the tops. The only change I would make is to reduce the sugar to 1/3 cup. They were just a bit too sweet (even with sweet toppings on, the sweetness was too much and tasted like sweet bread instead of a pretzel). And I am a HUGE sweet lover! Husband and party-goers were hovering near the stove to claim pretzels as they were coming out of the oven and gobbled them up as fast as I could get them made. MAKE A DOUBLE BATCH...!!

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AlaskaWild71

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Oct. 12, 2009

These turned out great, but I found an alternate use for them. I used a little less sugar and a little more yeast. They proofed up big, round and fluffy. Looking at them, I knew what I had to do...tonight I split them in half, toasted the halves and made some of the best cheeseburgers ever! They made fabulous buns!

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HopeLivzOn

Cooking Level: Expert

Home Town: Martinez, California, USA

Living In: Oakley, California, USA

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Reviewed: Oct. 12, 2009

I had difficulty making them according to the directions so during the second attempt I made them the way I usually make breads. They did turn out delicious (both times) and everyone that tasted them said they were great.

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Deborah D

Cooking Level: Expert

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Reviewed: Oct. 11, 2009

Thanks Christa for the excellent recipe! I just finished a batch of these less than 10 minutes ago and more than half of them have already been devoured by my family (although, I admit, I ate most of them)! One thing I recommend is to baste AFTER they come out of the oven, as the ones I basted before going into the oven still turned out to be a bit dry. I'll be making these again soon!

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melissa

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Reviewed: Oct. 11, 2009

These pretzels are wonderful! They taste like the ones you get at the mall. I also basted them with butter before baking. I made some with kosher salt and some with cinammon and sugar. It's definitely a keeper!

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Pat

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

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Reviewed: Oct. 11, 2009

I cannot over emphasize how great these pretzels are! The absolute best I've ever eaten. My only alternation is that I basted each pretzel with melted butter right out of the oven. I served mine with homemade mustard, cream cheese and pumpkin butter.

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Sarah Waltrip

Cooking Level: Expert

Living In: Ventura, California, USA

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Reviewed: Oct. 11, 2009

After reading the reviews, I baked these at 415, and they came out perfectly. I also trimmed a little of the flour in the mixing step, but rolled each pretzel "rope" in flour and it made them much more malleable and easy to shape. Great recipe!

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SEYRAH

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Reviewed: Oct. 11, 2009

I made half with the baking soda rinse & half without. The rinse makes them brown and shine much nicer. For me it is worth the extra step. I lowered the temp a bit and baked them longer. Still came out well. After baking I brushed melted butter on. Very good.

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lenihan5

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Reviewed: Oct. 8, 2009

Awesome! Easy (and I am not a baker). I make the dough in my food processor and let it rise in a slightly warm oven for an hour. If you let it rise too long then it's difficult to roll/shape them because they're too puffy. They are addicting! We've also made pretzel "bites" like at the mall.

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