Reviewed: Jul. 12, 2008

This recipe was very good. I ate 4 and my boyfriend ate 6! Very dangerous ;) Two fell on the floor... if those had been there he probably would have eaten those. I first made my pretzels very long and they were too big and thin, I think. I think 3 foot of dough is just about perfect. Otherwise they are too thick or thin. I tried it with salt, cinnamon and sugar, and garlic and parm cheese. All three ways were great. My boyfriend was so impressed that I made his favorite food from scratch!

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magenta321

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

Thanks for a GREAT recipe!! These are AWESOME! My kids and I love making these. I made only one change, not to the recipe, but to the preparation. Instead of just dipping the pretzels in the baking soda solution, I made a larger batch of the solution, heated it to a simmer on the stove, and simmered the pretzels for 15-30 seconds, removed them with a slotted spoon, and drained on paper towels for a few seconds. This gave them a much chewier crust, more like the Hot Sam mall pretzels I grew up loving. I do agree with one post's suggestion not to use parchment paper, but spray the pan with Pam instead. Every time I try using the paper, my pretzels stick badly, but if I spray the pan, they slide right off. Happy baking!!

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Keri

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2008

yum

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keljo05

Cooking Level: Expert

Home Town: Wallkill, New York, USA

Living In: Pine Bush, New York, USA

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Reviewed: Jul. 10, 2008

Mmmm. I didn't have much time or patience when I made these, and even if I did, am not sure I ever could have rolled these into 3 foot ropes, so mine were short, round, and extremely puffy once they baked. I also boiled the pretzels in the soda water briefly instead of dipping, and used an egg wash instead of butter to adhere the salt. Chewy and satisfying, although next time I'll get help rolling them out.

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FROGGYOGA

Cooking Level: Expert

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Reviewed: Jul. 9, 2008

I just made these and they are so good!! I love them! The ingredients are easy to mix up. I just couldn't roll them to a 3 foot rope, I did the best I could and it didn't really matter because these came out great! I sprayed them with nonfat butter spray and sprinkled cinnamon/sugar and yummo! LOL.. A definite keeper!

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I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 7, 2008

These were a big hit with the family. We made them exactly as stated in recipe.

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Chars3girls

Cooking Level: Expert

Home Town: Duck Lake, Saskatchewan, Canada

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Reviewed: Jul. 6, 2008

I followed the recipe, so I don't know what went wrong. I baked for the 10 mins but the pretzels were still partly raw inside. What was cooked tasted ok. And as soon as they had cooled off, they turned hard.

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mb

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2008

we made this twice. Very good and the kids love to make these too.

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DeAnn

Cooking Level: Expert

Living In: Magnolia, Texas, USA

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Reviewed: Jul. 2, 2008

its delicioso and i love it so much that i want to kiss the pretzels passionately in the pantry.

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Courtney

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Reviewed: Jun. 11, 2008

These are delicious. I make these sometimes with sugar and cinnamon, or galic and parmesan as well. Made them into twists for my husband's work and had different dipping sauce for the different flavors. Used pizza sauce for parmesan, cheese for salted, and the sugar and cinnamon didn't need one, though a glaze would of gone well. They were all gone in no time. Love this receipe.

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Brianne

Cooking Level: Expert

Home Town: Palmdale, California, USA

Living In: Alhambra, California, USA

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Reviewed: Jun. 8, 2008

Tasted great! Will make again!

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Karen

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Reviewed: Jun. 2, 2008

I really like this receipe as do my kids. We have even adapted it to roll around hot dogs or keilbasa type sandwich sausage.

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Kat

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Reviewed: May 30, 2008

I loved this recipe! The pretzels were very soft and delicious.

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Lauren

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Reviewed: May 25, 2008

This recipe was sooooo good! I wanted some sort of baked good that I didn't have to feel too guilty about but would still satisfy my sweet tooth. To make myself not feel too guilty I used whole wheat flour for about a third of the flour, and I also wanted them to be a little sweeter so I added some Splenda into mix and poured the water right on top to make it dissolve. I also sprinkled some cinnamon in. I kneaded for forever until I felt the dough get really elastic and smooth. After rising I had no problem shaping the dough, I just rolled them in my hands before dipping them. I did place them on a paper towel just to get the puddling water off the bottom and put them straight on a PAM sprayed nonstick pan. They came out after 8 minutes and I sprayed them with butter flavored PAM and then sprinkled with Splenda mixed with cinnamon or with dark chocolate cocoa powder. They were both really good and tasted like the mall ones but not nearly as greasy(which I hate).

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cheriomoo

Cooking Level: Expert

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Reviewed: May 25, 2008

This is my second time making these. The first time I followed the recipe identically, and they were AMAZING! The dough is amazing to work with, I was done with rolling them within a half hour. Second time around I followed some other reviews about the baking of them, the dough was perfect and I didn't alter a thing. I boiled them in shallow baking soda water for about a little less then a minute. Then I baked them from 10 minutes at 400. They came out amazing! This is a perfect recipe!

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Caitlin

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 24, 2008

Wow everything was easy about this recipe. I did not have bread flour so I used 4 cups of AP flour. My pretzels turned out excellent!

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Doolittlenomnoms

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: May 19, 2008

I've been trying for the last several hours to make these and I'm now tired and frustrated. I have made bread before and I followed the recipe exactly and read the other reviews. The dough is not easy to work with at all. It is soft and 'elasticy' but it wants to break up (lines run through it) and I cannot roll it to the thickness of a pencil - maybe 2 or 3 pencils thick. lol I ended up having to squeeze the dough into a long enough line and then roll it into smoother shape. I had no problem dipping the dough into the baking soda/water mixture, probably because the dough is so darn tough. I am just hoping that these come out as something that are edible and can be served with dinner, otherwise I will be sorely disappointed. I would not recommend this recipe to novice bakers. I would recommend that if you have a Kitchen Aid mixer that you use that to knead the dough. I really should have. --- Okay, they came out of the oven nice and brown and didn't stick to the sheet. I gave them a good dunk in the mixture and dabbed them ever so lightly on paper towel. Maybe that is the trick. Once you dunk them in melted butter and salt them, they're tasty and definitely chewy, although still soft. I have to say though that there is something missing from the receipe that I can't quite put my finger on. These are very much like bread - they are missing that bit of sourness.

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Alison K

Cooking Level: Intermediate

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Reviewed: May 10, 2008

Hmmm..These didn't taste like pretzels, the dough didn't have the consistancy of a pretzel. It tasted more like breadsticks. It wasn't hard to make, I'm just a little disappointed because I was excited to make these and they didn't turn out well for me.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: May 6, 2008

These are wonderful! At first, I didn't think they tasted like my favorite mall pretzel with the initials A.A., but once I had one with nacho cheese sauce, I did agree it was *almost* the same. I made some with kosher salt, some with cinnamon & sugar, and some with fresh parmesean & granulated garlic. My favorites were the kosher salt ones...with the nacho cheese salt. I did drain them on paper towels. I tried layering them like someone mentioned, but they stuck too much and made the pretzels misshapen. Thank you for posting! Next time I may add a bit more brown sugar and add a squirt of molasses.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: May 2, 2008

Great recipe. I've done this one a few times with my kids and they love it. Just a tip, instead of dipping in baking soda and water, I let them sit for 20 or 30 seconds in some boiling baking soda water like you would making bagels. The baking soda is what makes them brown like pretzels, so if they aren't brown enough for your liking try adding some more baking soda to the solution. They come out with just a little chewiness that we like. Froze a bunch of cooked pretzels and they reheated like a dream. Thanks for a great snack!

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AuntieK

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