Reviewed: Nov. 21, 2009

These pretzels were wonderful! I've made them a few times....hubby likes them salt and I like them with cinnamon/sugar.

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Pat

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

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Reviewed: Nov. 19, 2009

Very easy to make, much better than the mall.

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quandrie

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Reviewed: Nov. 15, 2009

These are really like mall pretzels! Here are a few adjustments I made to make them taste like the real thing: -Boil 4 cups of water and 4 T. of baking soda, boil each pretzel for 30 seconds, then let dry on towel before baking. -Bake at 325 degrees for 10-11 minutes, on the middle rack, this way the bottoms don't burn and they get golden brown all around. -Buy popcorn seasonings, like sour cream and onion, garlic and parmesan, etc. Makes them DELICIOSO! It's also fun to make a whole bunch of 4-5 inch long pretzels "sticks," and easier than twisting them into the pretzel shape.

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chelle14xc

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Reviewed: Nov. 13, 2009

They were easy to make, but they weren't like the pretzels at the mall. Would make better breadsticks.

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Nov. 12, 2009

These were fantastic!! We don't get to the mall often so I'm forced to buy my pretzel addicted nine-year-old freezer brand pretzels. I followed the recipe exactly and they turned out awesome!

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casidee

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

These were great! I agree with other reviewers, though, and recommend immersing the pretzels in boiling the pretzels for 30 or so, until they float to the top. This makes a huge difference in the final product. I also brush the baking sheet with a bit of butter and brush butter/sprinkle salt on the pretzels before baking. These freeze and reheat beautifully.

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thadiusspade

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

It tastes very good as just written.

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garliclover83

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 7, 2009

Great recipe- just made 3 recipes but I can't get the pretty pretzel look - mine turn out fat instead of thin. Any hints?

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tamara

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Reviewed: Nov. 6, 2009

I tried to follow this recipe exactly, but like others, I didn't have any bread flour, so I used all-purpose flour. The dough turned out REALLY stick and broke off a lot, I had to add a lot more flour. Even then, the pretzels were hard to shape and once baked, they lacked flavor. Won't be making these again, you just can't beat actual mall pretzels.

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Adrienne

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Reviewed: Oct. 28, 2009

Very good!

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Amy46815

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

I've made these a few times. They taste great- very bready. I can never get them to brown though!

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trophywife

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

The best ever!! Had a craving for pretzels like at the mall and decided to give this a try. I substituted 1 cup sourdough starter for 1 cup cup water, 1 cup flour and the yeast. Let rise for at least 2 hours, longer if needed. These came out so delicious I'm about to make them again today!! Thanks! (Tastes great sprinkled in garlic powder and dipped in warm cream cheese!)

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sonoko

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Oct. 19, 2009

They turned out great!

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adelita

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Reviewed: Oct. 18, 2009

These came out perfectly. The kids gobbled them up instantly. My 1 yr old ate 3 of them. Update: I made them again today and they were even better. Don't know what I did differently but no one can get enough of them. I made a sugar, butter and cinnamon drizzle to pour over some of them, then topped them with whipped cream and a drizzle of chocolate sauce. I also used some nacho cheese as a dipping sauce. Either way they were the most delicious pretzels I have ever had. The kids helped roll them too.

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Ammastar

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Reviewed: Oct. 17, 2009

very easy recipe. excellent soft inside with slight crunchy outside. The baking soda wash works really well.

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JJ

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Reviewed: Oct. 16, 2009

Very tasty, although as written the pretzels were incredibly large; I made them about 1/3 the size. Quick and easy, too.

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Jen J

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Reviewed: Oct. 15, 2009

Just as good as Mall Pretzels. Followed ingredients exactly but I followed other reviewers suggestions and boiled them in the water w/Baking soda until they floated and then baked for 8 minutes @ 450 Degrees.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 15, 2009

Delicious! Here's my substitutions - I didn't have bread flour, so used regular AP and just kneaded it longer in my stand mixer so it would produce more gluten, making them chewier. I use bread machine yeast, from a jar, so just use 2 tsp instead of the packet, and reduce the rise time by 1/2. Another reviewer said to use parchment paper...big mistake. I had to remove little bits of paper from the finished pretzels. The cooking spray the next time did the trick and they slid off smooth and easy. Oh, and the 2nd time I doubled the brown sugar, and liked the flavor even more. The almost-sweet & salty was irresistable. Thanks for a great recipe! Even my 14 yr old stepson wanted to help!

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KY Piano Teacher

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Delaware, Ohio, USA

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Reviewed: Oct. 13, 2009

I made this recipe multiple times with groups of kids in summer camps and they loved it! I had more than one review come back saying that making pretzels was their favorite part of camp. Great recipe!

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