Reviewed: Dec. 31, 2012

I put this in the bread machine on dough and was surprised at how delicious they turned out. Baked them on a cookie sheet coated with butter. OMG! Can't wait to make these again. I cut the recipe in half to fit in the bread machine and had no problem with dough being too dry.

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Reviewer:

browneyedwoman

Reviewed: Dec. 31, 2012

Too much flour!!!! Add the flour to the water/yeast mixture until it is the right consistency. I only used 3-4 cups!

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Mary Beth

Reviewed: Dec. 31, 2012

I liked these pretzels right out of the oven, but they got hard afterward.

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Shadya

Cooking Level: Intermediate

Living In: Doha, Ad Dawhah, Qatar

Reviewed: Dec. 30, 2012

My family and I didn't really care for these (we LOVE pretzelmaker). I'm not sure if I did something wrong, as everything seemed to be going well, and I followed the recipe as stated except I used 4 cups of flour instead of five. My dough was nice and pliable, and rose very well. The pretzels were easy to roll out. The problem was that the bottoms burned before they seemed cooked. The pretzels ended up quite gooey in the middle, but burnt on the outside. I tried lowering the oven temp to 400 and raising the rack, but it didn't help. They still tasted good once slathered in butter and salt, but I won't be making these again.

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Samiam

Reviewed: Dec. 30, 2012

This is an AWESOME recipe! It is a bit tedious, but all steps are essential to get that perfect traditional pretzel taste. I've made this recipe twice now, and the first time I didn't pull the dough enough and had trouble forming pretzels, but the second time it was perfect. Soo good and received many compliments: "these are home made?!" Another great alternative is to mix sugar, salt and brown sugar together and sprinkle that on top to make a 'sweet' version. Thank you for the great recipe!

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Reviewer:

juliem

Cooking Level: Beginning

Reviewed: Dec. 29, 2012

These were awesome. Perfect as the recipe described. After they were done, I rubbed some butter on them and sprinkled cinnamon and sugar over them. :) Thanks for posting, this recipe turned out great and is a lot simpler than many other soft pretzel recipes I have found on the internet.

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lfoster

Reviewed: Dec. 28, 2012

use 1 cup white flour and balance braed flour - worked okay.

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briarhopper

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Dec. 19, 2012

Amazing. Def going to make this again!

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Brookssm

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Dec. 19, 2012

Good pretzels, need at least another half cup of water for that amount of flour

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bpatsos

Reviewed: Dec. 16, 2012

We had fun making these, and they turned out great. We would have rated a 5, but they do have a bit much flour making them hard to roll out. Other than needing to adjust the recipe for that, we had fun, they taste great and we added some great toppings like parmesean, cin. sugar, and salt. Next time we plan to wrap hot dogs for some variety. Good family project as well.

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