Reviewed: Oct. 17, 2009

I don't know what I did wrong. Like Brandi, mine did not come out shiny or chewy or anything like a pretzel. They were more just like bread. They still tasted good but not what I was expecting.

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LaurenT

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Reviewed: Oct. 13, 2009

Just ok. Mine came out chewy and pretty good on the inside, but the outside was all wrong. Not shiny or chewy or anything like what I've come to expect in a pretzel.

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Brandi

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Aug. 10, 2009

They were okay. I didn't use the entire amount of flour recommended, but they still ended up tasting very strongly of flour. They didn't have the pretzel texture, more of a bread texture. I'll probably look for a new recipe.

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LizzyB

Cooking Level: Beginning

Home Town: Montpelier, Ohio, USA

Living In: Elida, Ohio, USA

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Reviewed: Dec. 5, 2008

These pretzels had good consistency but were too sweet for our taste. They were difficult to roll and shape. I will continue to look for a recipe that works.

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Lisa Silva

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Reviewed: Jul. 15, 2008

Very good, a little less than pretzel taste on its own, but great with cheddar beer dip!

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Col

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: May 4, 2008

I haven't made actual bread items in years, but I wanted to give the dough hook some use from my Kitchenaid. So I followed this recipe except changed a few things. Instead of cutting dough into 32 pieces, I cut into 16 which made bigger pretzels. This is perfect for using these as rolls for pretzel sandwiches. I also brushed with egg mixture and salt, but once they came out of the oven I also put melted butter on top. Make sure you store these in a airtight container/bag and you can easily store or freeze them and warm up in mixrowave for about 15 seconds. Super moist and chewy. I'll make these again!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 10, 2008

I would suggest boiling them in 8 cups water and 1/4 cup baking soda for about 15-17 seconds,set them on a paper sprinkle with salt.This is what puts the signature skin on the soft pretzel.I also use brown-sugar instead of white sugar,this recipe other wise is perfect.

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wildwoman

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Reviewed: Feb. 23, 2008

Awesome pretzels! My fiance begs for me to make them dipped in butter and cinnamon sugar.

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Amanda

Cooking Level: Intermediate

Home Town: Pawtucket, Rhode Island, USA

Living In: North Kingstown, Rhode Island, USA

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Reviewed: Feb. 17, 2008

These were easy to make and tasted good when eaten warm. As they cooled, they got kind of dry. When they came out of the oven, I sprayed them with spray butter and dipped them in cinnamon sugar- yumm!

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weekendcook

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Hope, Arkansas, USA

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Reviewed: Jan. 30, 2008

These pretzels are very good! I, too, brush them with butter instead of the egg before baking. The recipe makes a lot, so I usually freeze half. To do this, shape the dough, then freeze the unbaked pretzels on a cookie sheet. Once they are frozen, you can transfer them to a freezer bag. When you want to make them, just take them out of the freezer and put them on a lightly oiled cookie sheet and cover them loosely with lightly oiled plastic wrap, and leave them to thaw and rise. You can also thaw them slowly in the refrigerator the night before you plan to bake them.

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cookin'47

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

Good recipe for pretzels; be prepared, this recipe makes a LOT of dough, even if you scale it down to what you want.

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Jan. 1, 2008

I made this recipe for a New Year's party and it was a hit! As Rachel Ray would say..."Yumm-o!"

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Matanie

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Reviewed: Dec. 15, 2007

These pretzels are very good. I had to keep on adding flour because the dough was really sticky at 1st. But once I got the right consistency, I was able to form them into the pretzel shape. After they were done baking, I brushed the pretzels with melted butter and sprinkled them with garlic powder & a little bit of salt. YUM.

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Becky H.

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Burnsville, Minnesota, USA

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Reviewed: Nov. 19, 2007

Little too much like a biscuit.

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amber

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Reviewed: Oct. 23, 2007

Not that these tasted bad, but I didn't think they tasted any different from regular homemade breadsticks--they weren't really soft pretzels. I took reviewers advice and brushed the dough with butter instead of egg and made half with cinnamon sugar and half with garlic basil. The oven time was off too--mine were done within 10 minutes.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 15, 2007

These were delicious and difficult to walk away from. Made more than my wife and I could eat and they really lost their quality when reheated, but fresh from the oven they were amazing!

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Lo Soldato

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Oct. 9, 2007

WOW! These were great! The kids loved them! I cut the recipe in half (don't ask how I got half an egg...), and took the advice of another reviewer and omitted the egg wash and used butter. The best part is, I just put everything in my bread machine on the dough cycle! After my machine did all of the hard work for me, I just followed the rest of the directions, except the refrigeration time. They turned out great, and everyone said they were better than the ones you get at the mall. We did have a few left over, and they are still pretty good the next day, if you microwave it for about 10 seconds. Next time, I will probably cook half, and refrigerate the dough, and bake the rest the next day. Thanks for a great recipe!

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susiehomemaker

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2007

Great pretzels but next time I will reduce the sugar by half (the salt covered pretzels had a little too much sweetness for me). I made half of the pretzels sweet by brushing them with butter (instead of egg) and dusted them with brown sugar and cinnamon. After they cool put them in a zip lock and they'll stay soft for you!!

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thekrzycook

Cooking Level: Expert

Home Town: Campbellton, New Brunswick, Canada

Living In: Dallas, Texas, USA

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Reviewed: Aug. 10, 2007

My friends and i made this and it was really good. You can put anything you want on them. We made Basil Garlic and cinnamon sugar pretzels!

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Hannah Banana

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

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Reviewed: Jul. 25, 2007

I cut these in bite-size rectangles like we got at the mall. More fun to eat them this way. I turned the oven on warm and let it rise there 25 mins. Then I baked 16 mins at 400 degrees. I buttered and coated with cinnamon sugar and placed in sealed container (while warm). It keeps it soft when stored this way. My family loves them. If you leave it out in the open, it will get hard. This is a keeper recipe. I used half the dough one day and the other half the next day. it still came out perfect each time. microwave 10 secs if you want to warm them up before eating.

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MIAELAINE

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