Reviewed: Sep. 26, 2009

For a soda pretzel, it is very good. My daughter made them several times. She got blue honor ribbons at the county and state 4-H fair with this recipe. We used sea salt as the topping. The wheat flour gives it a golden color all throughout.

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nanzknits

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Reviewed: Sep. 18, 2009

I LOVE soft pretzels, but I can't always drive/walk/bike to a pretzel place, so I tried this recipe. These did the job! The best part about them; they are really easy and fast to make. Delicious! I highly recommend these when you have a craving.

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Emily Veronica

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Jul. 2, 2009

Delicious and FAST! I didn't have buttermilk and so I used milk mixed with some vinegar instead. I also used Karo syrup instead of honey. After kneading the dough on my kitchen aid, I formed pretzel sticks. I brushed with milk, sprinkled some with grated parmesan an some with ground pepper before baking. The sticks were delicious! Crunchy on the outside and soft and chewy on the inside. I did not boil them before I baked them but they turned out fine. These were quick and tasty. Would definitely make again.

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Goodeats

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

I subbed vanilla soy milk for the buttermilk and corn syrup for the honey, because that is what I had on hand. After rolling them, I twisted them around hotdogs and baked them, and they were a huge hit with the hubby and kids. I made two without the hotdogs and they were a little drier but not over dry, and you could tell they were wheat. All in all, an easy, great recipe.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Jan. 11, 2009

Well I just took my first batch out of the oven have to say I'm very disappointed. I did read the other reviews, and some had said the taste gets better after sitting. I hope so - or my dogs will get these for treats.

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finickies

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Reviewed: Aug. 22, 2008

These were alright, but were a bit bland. They also had a slight soda aftertaste.

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Taylor79

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Aug. 7, 2008

Fantastic pretzels for the speed of preparation! My girls made these with their cousin this afternoon. These taste great with cinnamon sugar or salt. Used white whole wheat flour along with all-purpose. Texture was not that heavy; I think the trick is not to overknead, also to let sit a few minutes before putting into the oven (to naturally rise a little).

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 6, 2008

My whole family really likes these pretzels. They are a great healthy snack. I first made them for my husband for a snack at work but the kids liked them too.

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gotpeace91

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Reviewed: Jul. 22, 2008

Awesome recipe when the kids are dying to making pretzels and there's no yeast in the house. Had no buttermilk either so substituted plain yogurt. Awesome. Kids thought it was a little heavy on the wheat flour so I might switch the wheat/white ratio next time. Very, very good though as is in my opinion!

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Kaye

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Reviewed: Sep. 3, 2007

This recipe is awsome!!!

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nckat4

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Reviewed: Aug. 13, 2007

Not really very pretzelly, but still good. I had a hard time shaping the dough but the result was delicious.

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RABORELLO

Cooking Level: Intermediate

Living In: Salisbury, Maryland, USA

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Reviewed: Mar. 10, 2007

It was a fast, easy success! I loved how the instructions didn't require a bread machine. PS- It works perfectly fine if you use all purpose flour for wheat and Karo Corn Syrup for honey.

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Colormecrazzie

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Reviewed: Nov. 10, 2006

I gave this a three because I actually liked the taste and the fact that these were a healthy alternative to "mall pretzels." That being said, here are my negatives: my kids didn't like them, they stuck so badly to the cookie sheet that I had to scrape them off vigorously and lost the bottoms, the dough wasn't the easiest to work with. I probably would not make these pretzels again--but I would eat them if someone else made them! Thanks for the recipe.

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DEMIANGIE

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Reviewed: Oct. 20, 2006

I made them without the salt or the soda soak and they are delicious! Melt a little bit of butter on top and sprinkle with cinnamon and sugar for a great sweet treat.

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LEENERS81

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Reviewed: Mar. 12, 2005

I initially disliked the taste of these pretzels, which reminded me more of bread than pretzels. After a few days, however, the honey taste came through-and they taste great!

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Abigail

Cooking Level: Beginning

Home Town: New York, New York, USA

Living In: Burlington, Vermont, USA

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Reviewed: Feb. 8, 2005

I liked this recipe. I used it in a kindergarten class , scaled to 1 serving, so that each child could make a soda pretzel and a yeast pretzel. A lot of the children liked the soda pretzel better. It is a bit heavier as other reviewers have said, but tastes really good.

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BIKERAMY

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Reviewed: Dec. 31, 2004

I was dying for soft pretzels and had no yeast when I found this recipe. It makes a nice pretzel, a little heavy. I might try some yeast recipes later to compare. If you have a craving, try it.

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REBECCA70111

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Reviewed: Oct. 17, 2004

really easy to make and they tasted great. the only problem was i had a bit of trouble rolling out the dough into ropes (kept breaking).

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ELEMMIRE

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Reviewed: Jan. 22, 2004

Fun and easy to make -- a great quick, hearty snack. I left out the Kosher salt topping and the pretzels were still really tasty!

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AMYINNORTHFIELD

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Reviewed: Oct. 13, 2003

I give them 4.5 stars for being so darn easy!!! They were a hit at an Oktoberfest party we went to last weekend. I served them with the Cheese-Beer dip from another recipe, and got lots of raves, which surprised me a little because I was worried they'd be tough withought any yeast! Not so!

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HEIDI8803

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