Reviewed: Oct. 24, 2011

so delicious! The dough was pretty tough and not elasticy at all, but that is likely due to my cold house and my water not being warm enough at the start, but regardless it turned out perfect! I used another recipes direction on baking, boiled them in a bath of 4cups water to 4 tablespoons of baking soda for approx. 1 minute turning once, and then baking at 400 degrees for 12-14 minutes, top or middle rack so they dont burn. Baste with butter once cooked and they are delicious!

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3 users found this review helpful

Reviewer:

loopdiloops

Cooking Level: Expert

Reviewed: Jul. 15, 2011

Other than my inability to roll out the the dough they are freakin awesome ^_^

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4 users found this review helpful

Reviewer:

Nijia

Reviewed: Jul. 9, 2011

I did not care for this recipe.

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4 users found this review helpful

Reviewer:

elaine

Reviewed: Apr. 22, 2011

These didn't turn out the way I wanted them to, and they didn't have a great pretzel flavor to me.

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5 users found this review helpful

Reviewer:

lorta

Cooking Level: Intermediate

Living In: Westland, Michigan, USA

Reviewed: Apr. 2, 2011

The only difference I did was bake them at 400 degrees for 5 minutes; then turned the pan and baked another 3 minutes - because the first time I made them at 475, the batch came out very dark and hard. I also made one batch of brushed-on butter and coarse salt, and one batch with brushed-on butter and then sprinkled cinnamon sugar. The kids LOVED this, tasted like Monkey Bread. I also placed them on parchment paper, and sprayed that with cooking spray. They did not stick at all.

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8 users found this review helpful

Reviewer:

LISAMET

Cooking Level: Expert

Home Town: Albion, New York, USA

Reviewed: Jan. 12, 2011

Made these tonight. Halfed the recipe for us and we liked them. My 6 year old even loved them.. Bet they will freeze well..Might try some others but this is quick and easy.

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6 users found this review helpful

Reviewer:

dmle22

Reviewed: Jan. 4, 2011

These turned out great although I have never made anything quite like them before. I will definitely make them again.

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6 users found this review helpful

Reviewer:

AmericaninGermany

Reviewed: Dec. 20, 2010

I like this one because the taste is closer to a soft pretzel you'd get in Philadelphia. If you are looking for the mall pretzel, this is not the recipe to choose. These are lighter and fluffier and have a more traditional pretzel taste. Definitely reduce the oven temperature to at least 450°. I baked them at that temperature for nine minutes, and they were close to burning. Next time I'll try it at 425°.

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6 users found this review helpful

Reviewer:

Lara Shirar

Reviewed: Sep. 22, 2010

Mine came out really good, except I had trouble getting them off the pan, next time I will use a spray (i used Olive Oil...it was handy)...I didn't play with the dough alot &took them out exactly 12 mins. The pretzels were very soft & good.

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4 users found this review helpful