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?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tamara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Adrienne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy46815

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

trophywife

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sonoko

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Yakima, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

They turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

adelita

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ammastar

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen J

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KY Piano Teacher

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Delaware, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

eatdancelove

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

Outstanding recipe! I had a lot of trouble trying to keep the dough from contracting when rolling it out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeun

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

Great recipe - easy to follow. Entire family loved the pretzels. The outside didn't come out crispy (not sure they were supposed to), but otherwise, they were perfect and yummy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ada

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

Forget the baking soda water. I tried that years ago and never cared for it. Last night, I just didn't feel like doing it. It wasn't missed. Everyone loved the pretzels. None were left! I used garlic salt, parmesan, butter, honey butter, salt and cinnamon sugar as different toppings for the pretzels. Loved it! Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

They tasted good but they look terrible. Before I dipped them into the baking soda water they looked fine but afterwards they were sticky and not very pretty. Not what I had atticipated at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

joufarrah_lia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2009

These are great! I will admit though that these don't taste quite like mall pretzels, but they are still pretty darn good! I buttered and salted my pretzels before I baked them so the salt stays put. A heads up, make sure you parchment paper your sheet or at least use baking spray, they WILL stick!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Adriana

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2009

Delicious recipe. Here are some additional treats you may want to try to sever them savory or sweet. Cinnamon Raisin Pretzels...Add 1/2 cup of raisins and 1 tsp cinnamon to the recipe mix. Bake as usual. Serve with vanilla/powdered sugar icing. Almond Pretzels...Brush the baked pretzels with butter when removed from oven and dip in crushed toffee bits. Garlic Pretzels...Brush the baked pretzels with melted butter and sprinkle with garlic powder to taste. Serve with spaghetti sauce on the side. Spicy Pretzels...Add one diced jalapeno pepper to recipe mixture. Bake as usual. Serve with melted cheese. Sesame Pretzels...Brush the baked pretzels with melted butter and roll in sesame seeds. Cinnamon Sugar Pretzels. Brush the baked pretzels with melted butter and sprinkle with a mixture of 1/2 cup sugar & 1 tbsp cinnamon. I hope you enjoy them!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LYNDAINKY

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2009

These are unbelieveably yummy! I ate 3 big pretzels in a row because I just couldn't stop! A few minor ajustments I made the second time I made these: Wait till you have rolled all your "ropes" before you prepare your pan of warm water with baking soda, otherwise the water will be cold before you get to dipping. Also, by far they taste the best freshly baked, so what worked best for me was only baking the quantity that would be eaten right away and refrigerated the remainder of the dough until I baked more the next day. Lastly, I buttered and salted BEFORE baking. This helped make them more golden and the salt to stick better. Coarse salt is a must!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Magda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2009

If I could, I would give this 10* This was superb, yummm, thought I was in heaven!!!! I have finally found a recipe, that tastes just like the "Laugen Brezteln" from germany, are easy to make and all the family loved these!!! The only thing I did different, I formed buns instead of brezteln.A deffinet keeper! Thank you Jeannie

Was this review helpful? [ YES ]
1 user found this review helpful