Reviewed: Aug. 28, 2009

We make these pretzels a couple times a month. We have experimented and found 1/4 cup of sugar is plenty for us. We like to use less refined salt (sub an exotic like Pink Hawaiian etc)and we also sup butteer for oil. My boys can't wait till dip em in melted velveeta or a good dipping oil and spices. Well gotta go the timer just went off, proofing is done and time to roll the pretzels.

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monkholio

Cooking Level: Expert

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Reviewed: Aug. 26, 2009

Absolutely love the recipe :0). When my cousins visited me from Boston and Phoenix, I decided to pull out this recipe for some special bonding and baking time. After putting cooking it, we were able to offer the whole family something delicious to munch on, and a memory to keep.

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Yumm's_the_word

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Reviewed: Aug. 25, 2009

the recipe comes out better on some tries than others, though this may be my deficiency in kneading or waiting for it to rise enough. A big hit with everyone I share with, though.

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Bethany K

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Athens, Georgia, USA

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Reviewed: Aug. 23, 2009

AWESOME!!!! My whole family loved them. I followed other reviewers advice and cut the flour down to 4 cups. Other than that, I changed nothing and they turned out great! I'm positive I'll be asked to make these on a regular basis now. Thanks!

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J_L_J

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Aug. 20, 2009

This recipe is awesome. Having only baked bread one time before I was a bit weary, but it was very simple and they are so yummy! I followed the recipe only changing the temperature to 400 degrees for 8 minutes. I am definitley going to make these again.

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Mo

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

I had a pretzel at the mall the other day for the first time in ages, and remembered how much I loved them. I thought there was no way I could make anything as good at home, but WOW, these are amazing! Other than reducing the amount of flour to 4 cups, I followed the directions exactly. I've already had 3 today, now I have to put some away for husband!

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heathersays

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Reviewed: Aug. 19, 2009

I had my doubts because I am such an Auntie Ann Pretzel lover, but these are every bit as good. I added melted butter to them right when they came out of the oven and they taste wonderful. The thinner you roll them the better they'll turn out, if you don't roll them thin you run the risk of them being a bit doughy in places. Also, I used five cups of flour but had to add way more water, I think you can get away with four cups. These mess up the kitchen a bit, but are worth the clean up time.

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JoeRik

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

I made this recipe for the first time today. Exactly like it is written and it was delicious. Only thing I did different was brushing with butter immediately after taking them out of the oven. Then I made half sweet with cinnamon and sugar. Then the other half savory with garlic butter. They were a hit with my family I will be making them again and again.

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Lisa

Cooking Level: Professional

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Reviewed: Aug. 18, 2009

Had to take them out half a minute early so they didn't burn. Next time might try them more around 425 so they get fully cooked but don't burn on the bottom. They stay soft even after they cool! Yum.

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ExM

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Reviewed: Aug. 18, 2009

I used to work at a pretzel place in the mall and these are BETTER!!! I let my bread machine do all the work. I did have to add 2 Tbs of water but other than that these were a cinch and SO delicious. Amazeing!

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Bek

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Reviewed: Aug. 18, 2009

Absolutely delicious!! Made exactly as written except followed other reviews and only used 4 cups of flour. Didn't have any problems with the dough. The family was waiting by the oven for these to come out. So, so good! Thanks for the post!

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lilmspunky

Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

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Reviewed: Aug. 18, 2009

I had a little trouble getting the dough to form and ended up needing to add water. Because the dough was so hard to work with I ended up making Pretzel sticks instead. They still turned out pretty good. They were puffy and had a really nice flavor. I will probably try to makes these again

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liz192

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

I am a sucker for the pretzels at the mall and always have to get one when I am there. I have moved out to the country and don't get out as often as I used to. When I saw this recipe on the home page I had to try it. I cut the recipe in half and made the dough in my breadmaker. I would have had plenty of room for a full recipe but I am the only one in the house who eats soft pretzels. When the dough cycle finished I rolled out the dough to approximately 3/4 - 1 inch thickness and cut it into strips to make pretzel sticks. I dipped them in solution and let them drip dry on a rack before salting them lightly and baking them for 7 minutes. When they got out of the oven I brushed a tablespoon of melted butter over the tops of the sticks. These were just as good if not better than mall pretzels! This recipe is a keeper! I can't wait until my little girl gets older and I can make her all these great goodies I am finding on allrecipes.com!

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Aug. 18, 2009

Very simple but refreshingly good! Thanks for sharing! I also brushed them with melted butter after they came out of the oven, very good.

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Peggy

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

I usually don't rate recipes unless I have made them a few times, but I made this for the first time today and they are fantastic! I halved the recipe and I am sad that I did, I could probably eat the rest of these tonight by myself lol. I used sea salt on half and sugar and cinnamon on the other half. They are both great. I also brushed them with melted butter when they came out of the oven and that added even more flavor. I will be making this again and again! Thank you for this recipe

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lizzieslittleliah

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Vicenza, Veneto , Italy

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Reviewed: Aug. 17, 2009

These are awesome! I've tried homemade pretzels before and been disappointed. The baking soda/water process makes ALL the difference in how they turn out. I made a double batch and used less flour than the recipe called for- 4 cups per batch instead of 5. I put Kosher salt on some of the pretzels and sugar-in-the-raw and cinnamon on the others. Both kinds were AWESOME! Thanks for the great recipe. My kids can't stop eating them.

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BINDERSBEE

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Reviewed: Aug. 14, 2009

My son and husband ate almost the whole batch in one day! The kosher salt, baking soda bath, and dough are right on and really make these something special. I didn't make my ropes long enough, so they were just fat little pretzels without holes, but they were so good. I ate mine with cream cheese. Mmmmm. Next time I'm going to try to make my favorite from the mall - pretzel bites!

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I ♥ allrecipes

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

Highly recommended!

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TESSAAZ

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Reviewed: Aug. 12, 2009

So good taste just like the ones at the mall.

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laurie

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

It was my first time ever making pretzels and this recipe is great!! The pretzels came out perfect and tasted great. We topped some with salt and some with cinnamon and sugar. We also wrapped the dough around hotdogs and made pretzel dogs!!

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RachelH

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Buttery Soft Pretzels

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