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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kip

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Reviewed: Jun. 17, 2009

go easy on the salt or they will be too salty

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charlene

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Reviewed: Jun. 12, 2009

Very easy and best recipe I know for pretzels

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fit04

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Reviewed: Jun. 12, 2009

They taste just like the ones at the mall!

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Kit

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Reviewed: Jun. 10, 2009

Too much flour, but very good!

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becca

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Reviewed: Jun. 10, 2009

These pretzels were good, but not the best. With additional toppings, I'm sure they would be very tasty. I don't think they taste like Auntie Ann's, but then again I only get the salted ones as they're my family's favorite. I used my Kitchen Aid mixer with the dough hook and reduced flour to about 4 cups. These are quite easy to make this way and I will make again.

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Wendy

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Reviewed: Jun. 5, 2009

first I have to say i never made pretzels before, they were a complete success. I followed the recipe to a T. These are the best pretzels I ever had , in my opinion much better than the "Mall", My kids LOVED them, definitely a keeper......Thanks Christa Rose

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swanee

Cooking Level: Expert

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Reviewed: Jun. 2, 2009

These pretzels are really delicious! I have to make these again soon to try and figure out what I did, because it was almost impossible for me to roll the dough into a rope. This was my first time making pretzels, so I'm not too sure what to expect. Also I had a problem with the bottoms turning really dark, almost burned. I should have gathered some tips from other reviewers, which I will for next time. I brushed some with melted butter right out of the oven while hot, and coated in a cinnamon sugar, they were fabulous! Thanks for the recipe, I will definitely try these again, hopefully have better luck (:

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: May 20, 2009

Taste just like the ones at our local mall. Brushed with butter last few minutes of cooking.

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Courtney R

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Reviewed: May 19, 2009

This recipe is great, tastes just like the ones from the mall, and since there is no boiling involved, they're so easy! My husband loves pretzels, but since we live in Mexico, they're hard to come by. I make him these pretzels for a snack, or wrap them around hot dogs for him to take to work for his lunch.

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RachelMonroy

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Reviewed: May 17, 2009

My kids simply love these soft pretzels - theyre almost like Aunt Anne's pretzels!! Followed tips from past reviews and reduced flour amt to 4 cups. I only used 3 1/2 tsp instant yeast as i didnt want the yeasty taste tht some reviewers complained abt. Also halved the amt of baking soda cos didnt want strong metallic taste. I sprinkled some parmesan cheese on some pretzels just b4 baking n baked at 400F for 8 mins on a lined baking sheet. After removing them from the oven, i immediately brushed melted butter on every pretzel. I sprinkled the ones without cheese with cinnamon sugar. So everyone in the family was happy - the kids with the savoury cheesy ones n me - the sweet cinnamon ones! :)

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aquariusgal

Cooking Level: Intermediate

Living In: Perth, Western Australia, Australia

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Reviewed: May 13, 2009

These pretzels turned out very well! I made a half-batch last night and my husband raved about them and hinted that I should make them again (I'm waiting for the dough to rise right now as I write this). I did make a couple of adjustments, though: I reduced the dough to 4 cups, and I used all brown sugar in both the yeast mixture and the flour mixture. This allowed the pretzel to come out soft and chewy, yet not doughy. And DO reduce your baking temperature to 400 to allow the pretzels to bake thoroughly while not scorching the bottoms. Also, be sure to use greased waxed paper or parchment, so that you can easily remove them from the pan. Immediately out of the oven, I brushed them with sweet butter (there's enough salt in there already) and served them warm. They flew off the plate!

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BERMYROSE

Cooking Level: Expert

Living In: Manhattan, New York, USA

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Reviewed: May 9, 2009

These were very yummy, and I followed the advice of several others and only used 4 c. of flour. I don't think I rolled them thin enough, though, because they baked up very thick and somewhat doughy in the middle. Also, next time I will line my baking sheets with parchment paper because they got a little dark on the bottom. But I will make this recipe again because they did taste great!

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CATIETOD

Cooking Level: Intermediate

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Reviewed: May 9, 2009

These pretzels are a crowd favorite among my group of friends. Whenever we have gatherings, I am responsible for bringing the pretzels. Even my friends who are professional chefs love this recipe! They match or beat any pretzel that you would find in the mid-Atlantic region. They are very easy and fun to make! I use the baking soda mixture and sprinkle kosher salt on them before baking. I don't worry about them getting stale - they are gone before that could happen. The only downfall is that fresh bread goes bad quickly in the south because of the humidity....to no fault of the pretzel!

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kaseymarie

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Reviewed: May 8, 2009

My daughter and I had a bit of a sweet tooth and decided to dredge the pretzels in cinnamon and sugar (splenda actually). They were delish!! We put the mix on before cooking, and sprinkled a little extra after applying the butter... warm and yummy!

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MelT

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Reviewed: May 2, 2009

This is a great recipe. I highly suggest you follow the other advice, only use 4 cups of flour and they will turn out great!

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CEXPERT

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Reviewed: Apr. 27, 2009

Yummy! I had only enough ingredients to make 8 and we ate them up fast! Thanks.

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sky

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Buttery Soft Pretzels

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