Reviewed: Jun. 16, 2009

Wow- these were excellent! This was my first time ever making soft pretzels from scratch, and I can't believe how easy making these was!! What a keeper, thank you!

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batouta

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Reviewed: Jun. 15, 2009

very good!

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PaulaA

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Reviewed: Jun. 11, 2009

Very easy and good. I used to be a manager at a pretzel shop years ago and this is how we made them. A few tips... After dipping pretzel in the baking soda/water mixture, place on a dish towel or layer of paper towels to dry the bottom off, this will help prevent the bottoms burning. Also, use parchment paper. Oven should be at 400-415 (parchment paper cannot be used above 420). Turn baking sheet halfway through for even browning. I used tongs to dip the face of the pretzel in a pie plate of melted butter as soon as they came out of the oven. Next time I will try adding raisins to the dough for a breakfast pretzel.

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EXALTADONAI

Cooking Level: Intermediate

Living In: Sand Springs, Oklahoma, USA

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Reviewed: May 26, 2009

We don't have a bread machine so we mixed the water and the yeast in a small bowl and let sit for a few minutes. Next, we added it to the sugar and flour and mixed w/the dough hook on my Kitchen Aid Mixer for ~5 minutes. I did end up adding a few more T of flour so it wouldn't be too sticky. I put the pretzles on a slotted spoon and put into the water - this made it easy in/easy out. Also brushed w/melted butter instead of water. Sooooo good - will definately make it again!

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Meg

Home Town: Litchfield, New Hampshire, USA

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Reviewed: May 16, 2009

I have to tell you they taste so good especially with cheese but if you are in a hurry or do not want to make the shape of a pretzel then just make bite sized one they taste just as great even that better!!!!

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abbie

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Reviewed: May 15, 2009

I really like this recipie!!!!

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Quenzar

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Reviewed: May 6, 2009

These were so easy to make and I had no problems with anything. I did not alter the recipe at all. My 3 year old who does not eat as already ruined her dinner (like she would have ate it anyway) and ate three pretzels. There are fabulous as is!

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Angelwad

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Reviewed: Mar. 24, 2009

I MADE THESE WHEN MY NEPHEW (WHO DOESN'T EAT MUCH VARIETY) WAS HERE, I HAD TO SEND SOME HOME WITH HIM. THAT MAKES 8 DIFFERENT FOODS HE WILL EAT!! MY HUSBAND ALSO SAID THAT THIS RECIPE IS MY NEW PRETZAL RECIPE!!!!

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mj

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Reviewed: Mar. 1, 2009

It makes 8 but that is not enough when you take that first bite and are shocked to find that yes, they do taste just like the soft pretzels you can get at the mall. It then made me want to share with everyone so after making my first batch just hours ago I am making another but doubling it after dinner tonight. I gave them an egg wash on 6 of them. After baking I used spray butter to wet them and then sprinkled them with my course sea salt. My 4 yr old wasn't crazy about them so on the last 2 (that he made himself and germed up lol) we put cinnamon and sugar on them and hmm guess what?! His are now gone. Great recipe, thank you so much!

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Danna

Cooking Level: Expert

Home Town: Mexico, Missouri, USA

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Reviewed: Feb. 16, 2009

This are great! My kids love them and so does my husband. They were nice and easy to make also.

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Lovelymama3k

Cooking Level: Intermediate

Home Town: Dallas, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Feb. 13, 2009

Oh, so easy and so delicious. I wish my bread maker had a bigger capacity. My family loved them and my husband said they were better than the pretzels at the mall. I can't wait to make them again.

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ironchefwannaB

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

This was a simple and fun recipe to make last minute. I used 1/2 whole wheat flour and 1/2 white and it turned out great!

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WorldRoamer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 29, 2009

I followed the recipe exactly, still had to add extra flour after the bread machine mixed the dough because it was too sticky. Even with that, after the dough had risen, it was still very very sticky. I had a hard time getting it out of the bread machine tub. Even so, the pretzels tasted good, especially brushed with butter and cinnamon and sugar. I think next time, I will need to add even more flour to the dough, I only added about a spoonful, but it seems like I could almost have added up to another 1/4 cup and been ok.

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MANDIE722

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Norcross, Georgia, USA

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Reviewed: Jan. 24, 2009

These are the best homemade pretzels. They are chewy and soft. I have made them many times and have always gotten rave reviews. They are gone within the hour. I brush them with melted butter and sprinkle the salt on before I bake them. It gives them a deep golden brown color and makes them extra tasty. *For those without a bread machine: combine the yeast, water and sugar in a bowl and let sit until it is foamy. Add your flour until it pulls away from the sides of the bowl. Knead it until smooth on a lightly floured surface. Place in a greased bowl and cover for 45-60 mins or until doubled. Then continue following the directions.* The water/soda bath is an important step because it helps the rising of the pretzels in the oven.

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Bakeratheart

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

How yummy! This was the second time I used my new bread machine. The first time I used a bread mix, this time I thought I'd try a recipe from scratch. My friend and I made this today with her 3yr old and my 4 yr old. We sprinkled them with cinnamon sugar. What a hit! The next time we make them, we will make them all into bite sized pieces. Great recipe!

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CookingMommyto1

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Reviewed: Jan. 19, 2009

Good recipe. Pretzels were nice and soft. Recipe was very easy to make. Even my 11 year old daughter assisted and really enjoyed making them. I also took others' advise and used corn syrup. We made salt, garlic and cinnamon & sugar ones. It's a keeper. Thanks.

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RSWINK101

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Reviewed: Jan. 10, 2009

I've made these a couple times and think they are great. Fun to make and good to eat. I add cinnamon and sugar on rather than salt.

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Cook When I Can

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

My daughter and I make these just about every other day. Everyone scarfs them down.

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Kim Glover

Cooking Level: Expert

Home Town: Chester, West Virginia, USA

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Reviewed: Dec. 25, 2008

Excellent - made no adjustments to recipe. Made pretzel bites and they were gone! Want to roll in sesame seeds next time before baking.

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Dec. 9, 2008

WOW- my husband is from Chicago and loves the taste of these pretzels. I have to perfect their shape and rolling but if you can get by what they look like, they taste great, we used melted butter and salt and of course mustard. Would also be great with nacho/spicy cheese.

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