Reviewed: Jul. 27, 2009

This a great soft pretzel recipe! My daughter and husband love them. I added an egg and a little extra water and they turned out perfect. I also buttered them before and after baking them and they tasted just like the ones in the mall! Don't forget to roll them thin (the width of a finger) and they will be perfect! Enjoy!

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nan

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Reviewed: Jul. 26, 2009

just tried this recipe. My husbands laid off and we both sitting around on a Sunday afternoon craved a soft pretzel from the mall. I decided to try this. It is excellent. Will definatley be making these again. Thanks Christa Rose!

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k_dog

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Reviewed: Jul. 25, 2009

3 years later and I'm still using this recipe. It's the best!

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twinspired

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Reviewed: Jul. 24, 2009

These are amazing. My kids love them!! And we have fun making them together.

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Meri

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Reviewed: Jul. 24, 2009

These were awesome!!! So worth the time, i froze half of my batch and popped em in the oven a couple days later. MMMM dip em in cheese and you have the perfect snack!

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Jaylex85

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Jul. 23, 2009

Oh my gosh, these were so much fun to make and really good! My 11yr old and I had a blast. Rolling the dough out to make the pretzel shape was a little hard for us but it had my daughter and me cracking up at the shapes we created. Just the memories alone were great! I used the parchment paper as instructed but, I wont next time b/c it didn't just peel off. I've never seen parchment paper cook on like that before and we use it w/almost all of our baking. Next time we will spray a baking sheet with Pam. Aside from that, these were great and we will make them again!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Jul. 18, 2009

I made these for a tailgating party and they were gone before the grills were warmed up. Thanks!

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mk7168

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 18, 2009

I substituted the oil for butter and instead of the plain old cinnamon sugar or salt, I made an almond topping. All you need is to grind the almonds into the size of your liking (I used a food processor), add sugar to taste, and I added a bit of tiny butter pieces into there though I don't know if that had any effect on the outcome. Maybe because I'm impatient when kneading the dough to combine the ingredients that I found adding the extra 2 tablespoon of water necessary. And just to make my pretzels taste all good (but fattening), I brushed them with clarified butter right after taking them out of the oven. Just know that 8 minutes is all you need to bake these beauties.(I made two pretzels with a 3-serving size recipe and they came out done and gold). Thanks, Christa!

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merrsquirrel

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Reviewed: Jul. 15, 2009

Ohhhh myyy Goooodddd... that's the first thing that popped into my head when I took my first bite of my freshly baked pretzel. These are AMAZING. It was my first time making 'from-scratch' homemade pretzels and I will definitely be making them again. The dough was deliciously soft and... there are no words to describe it. The only step that I switched around was that I waited until after they were baked to spread butter and sprinkle some salt onto them. Maybe next time I"ll try it the other way around. Either way, I'm sure they'll be absolute BLISS. Thank you so much for this. :)

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ElliexthexCook

Cooking Level: Intermediate

Home Town: Monroeville, Pennsylvania, USA

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Reviewed: Jul. 14, 2009

Great recipe. Always turn out perfect.

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aver6

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Reviewed: Jul. 2, 2009

My husband made these himself. I thought they were great! It was easy and everything tasted great!

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LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: North Bend, Washington, USA

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Reviewed: Jul. 2, 2009

Amazing taste! My kids have begged me to make these daily - thank goodness for the dough setting on mt bread machine.

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mysticwill

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Reviewed: Jun. 28, 2009

Good recipe! I used to work at Pretzel Time as a kid, and this recipe is very close to how they make it. It's just a little heavy on the sugar and flour. Next time I make I'll probably cut back the flour by 1/2-1 cup and the sugar by just a couple tablespoons or so. For the baking soda bath cool or lukewarm water works better for the dough, and there's way too much baking soda in that bath. Maybe half is needed otherwise you can really taste the baking soda. Also no need to flour the surface if done right; the dough will slide on the surface instead of rolling properly. Rolling tips: after you let the dough rise, punch it down, roll it into a ball, throw it in an air tight plastic baggy, and throw it in the fridge for an hour or so (just like in the mall. Letting the dough cool makes it more elastic. Next take your cool dough ball out of the fridge and it's baggy. Again do not flour the surface. Cut a 4 oz strip of dough off. Now before rolling dip your finger tips in the baking soda bath and rub what you get on your fingers all over your hands. Start in the middle with both hands and roll using medium pressure. As you roll work your hands out to the ends. You're done when the dough is about the thickness of a finger. Grab each end and slap on your surface like a jump rope about two or three times. Be careful here not to use too much force or the dough will tear. Next form your pretzel either mid air (advanced) or on your rolling surface.

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DILEYSIA

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Reviewed: Jun. 24, 2009

This is the best recipe ever. The final product is nice and soft on the inside and the perfect golden color on the outside. So easy to make too. If you want to make soft pretzels, this is the recipe to use. I just brushed butter on top of them after they came out of the oven. My family and I can't get over how delicious these are.

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MUFFINLOVER14

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

I only made these because a friend of mine was constantly buying the microwavable pretzels and I saw this recipe. I have never been a big pretzel eater so it was only something to take to a super bowl party to me. I have made them numerous times since. I have not figured out how to make them as pretty as the malls, but they are eaten up immediately no matter how many I make. Obsolutely delicious.

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Anjie

Cooking Level: Intermediate

Living In: Troy, Missouri, USA

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Reviewed: Jun. 21, 2009

These are very good pretzels!I listened to some of the other reviews where they were suggesting you place the pretzels on wax or parchment paper so they won't stick. I'm sorry to say this didn't work out at all! I ended up peeling wax paper from the back of the pretzels. Just spraying the baking sheet with canola oil works just fine!

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Curly4991

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Reviewed: Jun. 19, 2009

My daughter loves these pretzels!!!! We put either salt or cinnamon and sugar on them before baking. I also left dough in simmering water for up to 30 sec. Verrry good recipe!!

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CAM9196

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Reviewed: Jun. 19, 2009

I love, love, LOVE this recipe! I've made it twice. The first time was a practice run, it took a while to perfect the pretzel shape. Second time they were BEAUTIFUL! I made four different flavors...plain, cinnamon, ranch, and Parmesan & garlic. Instead of rolling the dough into ropes, I left it flat after rolling it out. I then brushed butter on the surface and topped with cinnamon, powdered ranch dip mix, or powdered garlic and dry Parmesan cheese. I twisted the dough with the flavor on the inside and then shaped into pretzels. It's a good idea to use separate bowls to dip the dough in because some of the flavor will end up in the water...cinnamon and garlic might not taste that great. ;) I will definitely make these again, and already have requests piling up.

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