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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WebsByMegan

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Reviewed: Oct. 7, 2009

Wow, this dough tasted JUST like the ones my parents used to buy from the mall - absolutely DELICIOUS!!!! The only change I made, and it was entirely necessary, was adding more water. Almost a cup more than is stated in the recipe. The pretzels ended up a little bit too hard, so next time I will use even more water and let them rise longer. Yum!

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mms09

Cooking Level: Beginning

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Reviewed: Oct. 7, 2009

Bread Machine Bakers: It can be done! I didn't make this recipe by hand, I actually stuck it all in the bread machine, following what I could recall of the manufaturer's instructions: liquid on the bottom, dry ingredients in the middle, yeast in a divet on top. I let it mix and rise in the machine and it worked great!!! (I did have to stop the machine before a second mixing, but it remained warm enough to rise the dough.) SOOOO EASY!

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BunjisMom

Cooking Level: Intermediate

Living In: Kingwood, Texas, USA

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Reviewed: Oct. 7, 2009

The baking soda bath makes all the difference!

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Wendy

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Reviewed: Oct. 7, 2009

These are the BEST! I didn't change a thing and they were perfect! Everyone in my family LOVED them! The 7year old even helped me make them. The CHEESE SAUCE RECIPE that I used to dip these in was great too! 2.CUPS BUTTER 2.TBL FLOUR 1.TSP SALT 1. CUP MILK 1.CUP SHREDDED CHEDDAR CHEESE 1. tsp PREPARED MUSTARD. DIRECTIONS: MELT BUTTER IN SAUCEPAN. MIX IN FLOUR AND SALT. SLOWLY POUR IN MILK AND COOK OVER MED. HEAT UNTIL MIXTURE IS THICKENED. STIR IN CHEDDAR CHEESE AND MUSTARD. MIX UNTIL SMOOTH. REMOVE FROM HEAT AND SERVE HOT/WARM. ADD SALT AND PEPPER TO TASTE ENJOY! GOD BE WITH YOU!

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Sams girl

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Reviewed: Oct. 6, 2009

I've made these pretzels 3 times now. The first two times, the only adjustment I made was to lower the temperature a bit. These pretzels are phenomenal. They are my first foray into the whole baking bread/yeast, mixing dough thing and I found the intstructions easy to follow and turned out well! This last time I tried two things: pretzel bites instead of big pretzels and substituted 2 cups whole wheat flour. They came out burned a bit. I think I should have adjusted my time a bit because there was more surface area to be cooked? The Whole wheat thing, while healthier, makes them taste a lot more like dinner rolls with lots of butter and salt than pretzels.

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seraphicdoctor

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Reviewed: Oct. 5, 2009

YUUUUUMMMMMMMMMMMYYYYYY! These pretzels are fantastic. I AM NOT a baker, but these turned out excellent. I listened to other reviewers and only used 4 cups of flour. I also used quick rise yeast and let it sit for about 45 minutes. I found that if you want a more bready (Auntie Anne's) pretzel then you want to just dip the pretzels in the baking soda mix for about 5-10 seconds. If you want a more chewy (Pretzel Time) pretzel then you want to soak for 30 seconds to 1 minute. I put the salt on directly after the baking soda bath and it was fine. Only put salt on the ones you plan to eat that same day as they seem to soak in by the next day. You can freeze them, dip them in water and then sprinkle salt, this is what we did at the theme park, butter is not needed and water makes the salt stick better. This do taste buttery although there is no butter. FYI- Jalapeno Cheddar dip( .85) from Little Ceasars goes AMAZINGLY with this.

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Cook It Up!

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

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Reviewed: Oct. 4, 2009

Good, but I could not get the dough to roll out like a rope. so I made them into nugets and used warmed cream cheese when served. I will try these again maybe spray them with butter before salting in place of Soda water, it seemed a little bitter.

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Sanro

Cooking Level: Intermediate

Home Town: West Liberty, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Oct. 4, 2009

Ok, so these were good, but I have two complaints. One, why are they called buttery where there is no butter in the entire recipe? I brushed it on after baking. Two, the soda bath got all puddled under the pretzels and they were black underneath. Ugh. I read some review of another pretzel that said to toss the pretzel on a paper towel before putting on the baking sheet. Just toss it on, on one side, for like 1 second. Then that part is the bottom (the part that touched the towel). Otherwise, these were pretty good. And really easy to make. Like other reviewers said though--too much flour! Altogether yummy tho!

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Doubtingthomas84

Cooking Level: Expert

Home Town: Snowflake, Arizona, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Oct. 3, 2009

These were my first successful baking experiment in Colorado, fun and easy to make. They were so good i didn't get any!

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mawgs1

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Reviewed: Oct. 3, 2009

Mmmm, soooo good! I mixed up the sugar, water, and yeast in a small bowl, and let it sit while I placed the dry ingredients in my bread machine. (I started with 4 cups of flour.) When the yeast mixture was ready, I added it to the bread machine and let it do it's thing for 4-5 minutes. I didn't need to add any more flour! They turned out so yummy, much better than the recipe I used to use!

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Jodi

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

I can't stop eating these whenever I make them!

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Michaela

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Reviewed: Oct. 3, 2009

Definitely a winner. My wife was suspect when I chose to make these as she doesn't like pretzels, but now she is the one asking me to make them.

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Tasty Eater

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Buttery Soft Pretzels

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