Reviewed: Nov. 24, 2009

Very delicious. boiling them really gives them a good texture so dont skip that part! the only thing i would suggest is lightly greasing the baking pan before putting on the pretzels, because they will require a bit of coaxing to get off the pan after baking if you dont.

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spicyme

Cooking Level: Expert

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Reviewed: Oct. 31, 2009

An excellent choice for anyone with a hungry tummy! I love pretzels, but when I tried these My mouth was dancing with joy, I loved it!

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Allison

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Trenton, New Jersey, USA

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Reviewed: Oct. 26, 2009

Though the making of the dough was easy enough, these pretzels baked up hard as rocks on the outside and really odd on the inside. The taste of the dough was great, and it was simple enough to make, but don't make these expecting soft pretzels like at the mall.

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AMBERNPETTY

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Reviewed: Oct. 18, 2009

Very good I put all of it in my bread machine. Even messed up and put the baking soda in it but hay the were good. I am sure next time they will be even better with out the baking soda mixed in the middle hehe. My girl love making them we had a blast.

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Amanda

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Reviewed: Aug. 31, 2009

These were excellent and easy, especially since I dropped everything, wet to dry, into my bread machine and entered the dough cycle. When cycle was done (1.5 hours later, without hardly lifting a finger) I inverted the very wet dough onto a WELL FLOURED kneading surface and proceeded to knead for 5 minutes. The dough ate up about 1 cup extra flour, but that did not compromise the flavor or texture of the end result. My 7 y/o and I shaped 'em up and baked 'em off at around 425 (my oven runs hot), 6 to a pan, for 6 minutes, rotating the pans, then adding another 6 minutes. Served with mustard. SO GOOD!

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Jacqueline Hanson

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Reviewed: Aug. 30, 2009

Perhaps the problem was using spelt flour instead of regular (our daughter cannot tolerate regular wheat flour) but we had some serious problems. We needed to add a lot more flour so the dough wasn't too sticky (a common problem with spelt substitution). Leaving the pretzels to set for 30 minutes allowed them to start forming a crust, but then putting them into the water, they expanded and every crack in the crust was magnified. Quite tasty but misshapen pretzels were the result.

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JULIEWRAY

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Awesome! Followed recipe exactly and they came out great!

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zfornuto

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Reviewed: Aug. 11, 2009

very simple recipes and it works very well. Just very time consuming I find. Also, be very careful not to bump the preztels in the slightest amount, otherwise they will flatten out.

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craiglalonde

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Reviewed: Jun. 24, 2009

These were great!

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Stacie0129

Cooking Level: Beginning

Home Town: Deridder, Louisiana, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jun. 13, 2009

This is a great and accurate recipe for making classic soft pretzels. Expect the dough to be sticky... that's just pretzel dough. If you add too much flour while kneading, your pretzels will be tough and hard. Follow the directions as written and you will come out with great pretzels.

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