Reviewed: Mar. 8, 2009

This was what was muttered around my kitchen table as my family of four sat down to eat them. The 4-year old exclaimed, "Mmmmm...yummy!" My six-year old said, "These are better than the ones at the mall!" and my husband said, "Wow, I can't believe how good these are!" The only change I made was to put the ingredients in my bread machine and used the dough cycle. Other than that I followed the recipe to a "T." They were absolutely delicious and I agree with my 6-year old in that I too think they are better than the ones at the mall! I baked 6 of them and froze the rest after the baking soda bath. I'll update my review after I thaw them later in the week. I'm hoping they taste just as yummy as they did today! Fantastic recipe!!!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

This is a very easy, basic recipe for soft pretzels, and my family liked them. I brushed them with water instead of butter so that they would have a harder crust. They baked up to a beautiful golden brown, and looked great! Thanks for the easy recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Feb. 21, 2009

This recipe is very easy and tastes amazing! Everyone has loved it anytime I make it, and they go really fast! This time I decided not to put the butter on and put the salt on before putting them in the oven. In my opinion they turned out just a great, and this time they didn't get soggy as I found they do with the butter. Can't wait to make them again!

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Amanda

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Reviewed: Feb. 20, 2009

First time I did all by hand. Second time I did in bread machine and just made pretzel sticks. Both times were equally good. These are just awesome fresh out of the oven with butter and salt. My only attempt at reheating them was disastrous - they were barely edible. But I will try that again - maybe a fluke? I found that my wax paper smoked at that high oven temp, so I just used a baking dish sprayed with nonstick cooking spray and it worked fine. A little crisp on the bottom of the pretzel, but I didn't mind that. I look forward to making these for snacks for others.

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Grubes

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Reviewed: Feb. 9, 2009

Excellent! I have made these twice - the first time I used a bosch and the dough didn't hold the shape well - kept shrinking. The second time I made the dough in my cuisinart and it was perfect. I brush on the baking soda/water mixture - less messy that way. Tastes great!

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YUMMIES2

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Reviewed: Feb. 9, 2009

I made these for my son's b-day/super bowl party,there terrific. I've made these and the other soft pretzels, both are wounderful.I love these with the "Honey Mustard Sauce" on this site.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 8, 2009

I was concerned at first because I had a little trouble with the dough being too elastic but the flavor was really quite good. I found this recipe to be pretty time consuming for twelve pretzels though. Topped half with kosher salt and half with cinnamon sugar. Both were tasty.

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Holly

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

These pretzels are very tasty and easy to work with. They don't quite taste as good as auntie anne's but I won't kick them out of the kitchen either. They are good plain but awesome with a topping.

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BUJNA

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Reviewed: Feb. 3, 2009

Followed the recipe exactly, except I substituted whole wheat flour for all purpose. I did not have any issues with rolling out the dough. I made traditional twists, long ropes then cut them in pieces, and also shaped out Superbowl XLIII. These disappeared fast at the Superbowl party I baked them for. I also made beer cheese dip, honey spread, and blue cheese dip for the pretzels.

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Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Feb. 1, 2009

Waaaaaaaaaaaaaaaay better than the overpriced pretzels you buy at the mall!

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Aznsouris

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

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Reviewed: Jan. 31, 2009

So yummy! My dough turned out perfect. Will make these again.

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Sarah

Cooking Level: Intermediate

Home Town: Boonville, Indiana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Jan. 30, 2009

This was a awasome easy recipe to follow, they tasted so good the only thing I did different was put an egg wash on before I baked them. They dont keep well, but they are so good its hard to have leftovers anyway.

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Jen

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Reviewed: Jan. 29, 2009

My family loved these. I followed the recipe except I used regular all purpose flour for all 4 cups in the recipe. I also used the dough hook on my kitchen aid for the kneading and let the dough rise longer than suggested. After I rolled and dipped the first pretzel I realized the next one rolled more easily - maybe because my hands were a bit wet. My kids didn't have any trouble rolling the pretzels, we had a really fun time together. Thanks for a great recipe, I think I'll be making them again today!

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fishermomma

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Reviewed: Jan. 28, 2009

Unbelievable! The dough is so easy to work with and they cook up beautifully. We tossed ours in cinnamon sugar and they tasted just like the pretzel sticks we get at the mall! The dough keeps in the fridge for a few hours after the first rising too! Beautiful.

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LOGANBENN

Cooking Level: Expert

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Jan. 27, 2009

Very yummy! This was my first real attempt at dealing with raw dough and I didn't find it very hard to work with. I froze the extra dough and it reheated very well today. I agree with the reviewer who suggested quickly putting the dough on a paper towel before putting it on the parchment paper so it doesn't get watery on the bottom. I will make these again, it was a fun activity with my three-year-old!

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

Fantastic! I have tried another recipe from this site twice (Buttery Soft Pretzels I think it is called) and was not particularly thrilled with the results. This one turned out perfectly. The dough had a great light texture and with the butter brushed over it, was just delicious. We dipped in cinnamon sugar, we did the coarse salt, and we slice garlic thinly and put it in the dough of some while baking. That is something I'd recommend as they had great flavor.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 26, 2009

These are even better than the pretzels at the Mall. You need to eat them the same day you make them so I used another user's advise and froze some. After freezing, you can take an individual pretzel out of the oven, run it under a little water, salt and bake the same as if you made the dough fresh. They were just as good as fresh.

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SAMMS

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Reviewed: Jan. 25, 2009

This was a great recipe. Very easy and simple. They could be a bit more flavorful, but they are an easy canvas to customize. Also, the recipe is very flexible. I substituted brown sugar with just plain granulated sugar and it was just fine. I recommend cinnamon topping with sugar!

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Sam Wise

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Reviewed: Jan. 23, 2009

These were delicious! But TONS of work! We like them very much but it always takes so much time & work to make them. We also made a Pizza version of these, where we stuffed the pretzel with cheese & pepperoni, and put melted butter with garlic powder on top, then sprinkled a little cheese on them and salt. Very very yummy. :)

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jess

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

I made these pretzels for my kids since we dont live anywhere near a mall and they were craving soft pretzels. My kids went crazy for them! The next day I made a double batch for my husbands women's wrestling team and the entire team loved them and wanted the recipe. This recipe is a must have for those of us that never get to a mall! I agree with another reviewer that the dough should be covered with a damp paper towel to keep it from drying out while rolling the other pretzels. The editor's note about rolling them half way then coming back to them helped a lot too. These pretzels were fantastic and I will be making them again and again!

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