Reviewed: Apr. 30, 2008

These were very good, but the wax paper was unnecessary. The pretzels stuck to it.

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hmsteen

Cooking Level: Beginning

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Reviewed: Apr. 26, 2008

Taste is very good. Didn't get that nice, dark brown color.

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chocolate_frenzie

Cooking Level: Expert

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Reviewed: Apr. 24, 2008

ohmigosh it was sooooo good! they tasted just like an Auntie Annie's pretzel. thanks for the recipe!

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amyisagoodcook

Cooking Level: Professional

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Reviewed: Apr. 24, 2008

These turned out awesome!! Super yummy and look so professional! Thanks for the recipe.

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Janine

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Reviewed: Apr. 23, 2008

These were really great. Took a lot of time, but not too difficult, and it was definately worth it. I will be making these again.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Apr. 22, 2008

These were possibly the yummiest things I have ever tasted, and pretty easy to make. Didn't have any course salt, so just used regular old table salt and butter. Planning on preparing them for my next party!

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theelfchild

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Reviewed: Apr. 21, 2008

Yum, yum, yum. These were perfect! They take some effort but it is so worth it.

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Apr. 20, 2008

Brilliant - Absolutely brilliant! Thank you very much for sharing this recipe. This recipe took some practice on my part. I followed the tips of some users as well, and I think I have it down to a science. It is essential to let the dough rises properly. 2nd time making them I let the dough rise a couple times - It is a long process, but well worth it. Very authentic flavour!

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Kenster

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Tamworth, Staffordshire, England, U.K.

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Reviewed: Apr. 13, 2008

I made this recipe even easier by making the dough in the bread maker. Rolling the dough into pretzel shapes was very time consuming, so I rolled the dough out like a pizza and cut it into strips. So easy & delicious! I've tried making pretzels using the bake-boil-bake method; this is way easier and has more accurate "mall" results! Best if eaten as soon as they're removed from the oven.

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P. Stevenson

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Reviewed: Apr. 12, 2008

Excellent pretzels... fun to make! I'm sure they would have tasted EXACTLY like mall pretzels if I had smothered them in butter, but I decided to go the healthier route. We baked some extra lightly, then froze them... they were just as good when reheated!

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IMJEN2

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Reviewed: Apr. 9, 2008

Good recipe - loved the dough, very easy to work with and rose beautifully. Next time I will boil them in baking soda water then bake and then I think they will be 5 stars.

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Apr. 6, 2008

I read all of the reviews and decided to make them just the way it was written. I had great luck! My suggestion is to remove them from the parchment paper as soon as they come out of the oven.

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Mahi

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

These pretzels come very close to 5 stars. They are about 90-95% as good as mall pretzels. I'm guessing mall pretzel dough contains some fat which gives it that really good but oh-so-bad-for-you taste. Next time I might try adding a few tablespoons of butter to the dough. I prepared the dough in my bread machine. When I took it out it was VERY sticky and I had to add a good bit of flour to make it workable. Shaping the pretzels was a pain. I think next time I'll just make sticks. My kids loved these! I made 8 topped with butter and kosher salt and 4 topped with butter and cinnamon/sugar. Both are delicious!

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Steph

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

Very good! I let the dough rise (after the baking soda dip) on waxed paper...then moved them to greased cookie sheet. They turned out really good! thanks for this recipe :-)

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OHSUSANNA

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Reviewed: Apr. 2, 2008

I made these twice, once following the recipe exactly and I would give it a 4 * for the recipe...I then made them and boiled the pretzels in water and baking soda before baking for 30 seconds. Wow! What a difference! Nice crust on the outside and chewy middle. Without boiling they came out yummy, but more like pizza bread. Boiled they came out like pretzels, fantastic! Thank you for the recipe!

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Mar. 31, 2008

1. First time I made these (1 month ago) I seriously messed up. I had never worked with yeast before and for some reason I covered and put in the fridge to rise! Ha Ha. 2. Upon finding out about my mistake with the fridge, I had to start over because my kids were counting on it. I made again from scratch - and was impressed at the taste, but hated the mess it made of my kitchen. (I had made two batches afterall!) I swore I would NEVER make them again since we had a perfectly good pretzel place around the corner. 3. Today I said - why not? I tried again and even put the covered dough in the warmest place in the house to rise. The bathroom floor by the vent. It really doubled - maybe even tripled in size. This time it was soooo easy to cut into 12 pieces. I obviously did so much wrong the last time - because last time I couldn't separate the dough at all. I also rolled and that was easy. Here are my important notes- First - parchment paper worked better. We did two batches on cookie sheets sprayed with cooking spray to avoid sticking. The pretzels burned on the bottom. The last batch we used parchment and they were perfect. So parchment changed the way they cooked and at least one pan will be easy to clean up. Also - I didn't have bread flour so I used regular flour and that worked just fine. I still don't know if it is worth it because we do have a place around the corner that sells good pretzels - but honestly - the kids had fun. Now - I need to go spend

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bpilko

Cooking Level: Beginning

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Reviewed: Mar. 30, 2008

The result was a ho-hum pretzel with a seriously burned bottom. I would love to know what I did wrong, given the high praise from most other reviewers, but I followed the recipe to a T. :(

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CHIX96

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 30, 2008

This stuff baked up more like bread than a pretzel. To me a soft pretzel should be chewy, not fluffy.

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mismicma

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2008

These were a hit at our party. I read reviews and tried to ensure that I kneeded long enough. We turned them into nuggets but I forgot about the butter. They were still very popular. No leftovers.

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VILAINE

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 21, 2008

This is the first time I've tried to make pretzels and they turned out great! I followed the recipe exactly, except I did use my kitchen aid. Now that I know how easy it is I'm sure I'll be making these a lot because my kids loved them. I made mine a little thicker so they weren't exactly like the mall's. If I did them a little thinner they definitely would be more mall like. A great recipe!

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