Reviewed: May 2, 2009

These are fabulous!!! I have made them a few times and every time they are just as good. These pretzels do not stay on the counter very long. Thanks for sharing!!

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BRIANNEK1

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Limaville, Ohio, USA

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Reviewed: May 1, 2009

These are seriously amazing! I tried them w/ butter and w/ cinnamon sugar, and they really do taste better than the ones at the mall. The only thing I did differently was use a little whole wheat flour, and I boiled them in the baking soda water. YUM!

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abethepunk

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Reviewed: Apr. 27, 2009

these really are mall worthy!

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JLASSITER

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Reviewed: Apr. 24, 2009

They were ok... I definately don't think they tasted like pretzels at the mall... I followed the recipe exactly too... Its a long process and I wasn't thrilled with the results...

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WernFam

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Reviewed: Apr. 22, 2009

These are THE BEST!!!! Don't change a thing---they are awesome. Here's a tip, though: roll them THIN, THIN, THIN! I'm keeping this recipe for sure!

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rosalie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Loda, Illinois, USA

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Reviewed: Apr. 19, 2009

This recipe is great! I just made it with my boyfriend and didn't change any of the ingredients. The only thing I did differently was letting the dough rise in a slightly preheated oven (let preheat at 350F for two minutes then turn off, when it is in its greased bowl) for maybe an hour + 10 minutes. Other than that followed the recipe exactly. Perfect! The dough tastes just like Auntie Anne's! My boyfriend loves them!

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Hannah W.

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Reviewed: Apr. 14, 2009

Good pretzels but not that sweet buttery taste that I was hoping for.

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Joy

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Reviewed: Apr. 13, 2009

These tasted as good as the ones you buy in the mall. I made the dough in my bread machine and wet my hands in the baking soda and water mixture to shape them and had no trouble with the dough sticking. Thanks for the recipe!

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Monica

Cooking Level: Intermediate

Home Town: Mount Ayr, Iowa, USA

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Reviewed: Apr. 11, 2009

They turned out great! Will Make again

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ah8594

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Reviewed: Apr. 11, 2009

I can't stress enough how important it is to use that one cup of bread flour. I typically start making these on spur of the moment and just use four cups of all purpose flour. Four cups of AP flour makes them come out like pretzels you get at the ball park; tasty but a little tough. Three cups of AP flour and one of bread flour makes them come out just fluffy enough to make you think you're eating a Hot Sam, which I suppose is why they're called Mall Pretzels. Something else we do for kicks is to put 1.5-2 cups of shredded cheddar cheese in the dough... MMMMM, nummy.

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Kibbles and Wits

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Apr. 10, 2009

In flavor, they are good, but I did not like the fact that they were so thin (I rolled them pencil thin) and maybe it was my oven, but they were hard to bake because they either came out looking uncooked and on the soft side or crunchy and a bit too browned. They did not taste bad, but I would not make these again.

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odessyboina

Cooking Level: Intermediate

Home Town: Guadalajara, Jalisco, Mexico

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Reviewed: Apr. 7, 2009

I tried immersing half of the pretzels in hot water as suggested in the recipe. The other half I immersed in 4 cups of boiling water with 4 Tbsp. baking soda until they floated to the top, as suggested in some of the reviews. The pretzels that were in the boiling water turned out much chewier. The pretzels that were only immersed in hot water had a texture like ordinary bread.

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BooHon

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

These were soooo good and simple to make....I highly recommend these

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dani

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

Delicious! Some important amendments: do not add the salt to the yeast/sugar because it won't let the yeast bloom. Add the salt to the flour. After dipping in the water, sprinkle on the kosher salt at this stage so it sticks. If you sprinkle it after baking it won't stay on the pretzel. FYI the dough freezes pretty well - just roll out your shapes and freeze on a baking sheet (later transfer to bags if you want). You can resume the process after thawing at room temp with the water dip and baking.

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eatcookdream

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Reviewed: Mar. 30, 2009

Holy Cow these were great! My husband made these for us (he made our names in pretzel)while we were away for spring break and he eat a few to make sure they were good enough for us. I think he followed the recipe exactly. He's going to be in charge of making pretzels for the family. :)

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Basia

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Medford, Oregon, USA

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Reviewed: Mar. 30, 2009

oh my goodness, these are delicious. I'm actually eating one right now... I do admit that I made some changes to the baking part based on what my mother always did with me when I was younger. Just before I put the pan in the oven I brushed them with egg and sprinkled them with salt. My room mates requested some cinnamon sugar and italian pretzels (italian seasoning and parmesan cheese). They are delicious just the way the recipe instructs though :)

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C Anthony

Cooking Level: Expert

Home Town: Baie Verte, Newfoundland, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Mar. 22, 2009

OMG... Do not hesitate to try these. I will never buy a 5 dollar pretzel again! I made just a few allterations but these come out wonderfully. I made the dough just as written. I then doubled the water soda mix and boiled it, then placed the pretzels into the boiling water removing them when they floated. After boiling I dabbed off the excess liquid and then continued with the baking. While baking I noticed the bottoms were getting browned fast and the tops were still not done, so i removed the pretzels from the oven then brushed them with butter (I think the butter is key in making these pretzles taste like auntie annes)and sprinkled with salt and then placed them under the broiler for a minute or so until they were nice and brown on the tops. This is the only way I have been able to get the correct coloring with my finicky oven without the bottoms getting to dark.

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Sweet Southern Charm

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Mar. 14, 2009

This recipe is great. I used parchment paper and thought it worked very well. I didn't blot the pretzels, and I think the parchment paper helped keep the water from being a problem. I like them dipped in butter and then in cinnamon-sugar mixture. They are as good as the ones at the mall.

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JannyLaine

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Reviewed: Mar. 13, 2009

Yum! Just made them and of course had to have one! This is my first time making pretzels...fear of the yeast...and they turned out great. I did one batch with cinnamon sugar and the other with a little Kosher salt. Easy and tasty. Will make again!

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SLJ6

Cooking Level: Expert

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Reviewed: Mar. 11, 2009

i couldn't believe how good these turned out! i'm not gonna use wax paper next time. it was a pain to pull off. other than that, my husband and i couldn't stop eating them!

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