Reviewed: Sep. 28, 2009

this recipe was frusterating. First the dough was too dry and I had to add in some extra water for it to be workable. After letting it rise the dough was sticky. and when I baked them they stuck to the pan. I've made soft pretzels several times before, but it was my first time using this recipe. I would not use it again.

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Reviewer:

Kate

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

This recipe is delicious! I brushed them with olive oil instead of the egg, It made them more shiny, and the salt on top stuck better. My family LOVES these!

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Emily

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Reviewed: Apr. 26, 2009

my family loved them this was the first ever that i made pretzels

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dawn

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Reviewed: Feb. 13, 2009

okay but was a little hard and would be better if dipped in butter after baked and then salted

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Holly

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Reviewed: Apr. 18, 2008

It was good for me to do since it was my first time using yeast! Instead of putting kosher salt on it, I coated mines with cinnamon-sugar. My family loved them.

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Zinnada

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Reviewed: Dec. 25, 2007

the pretzels were not very soft.

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Lauren

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2006

My little girl and her friend had a blast making these. The did rise a lot, so maybe we need to make them thinner next time, but they taste very good.

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CNRDEL

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Reviewed: Oct. 10, 2004

yummy! they werent exactly like the ones you buy, but pretty good for homemade. i tried making them with cinnamon and sugar and they were delicious!

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MARINA7

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Reviewed: Oct. 6, 2002

I didn't really like this. I think the recipe definately needs improvement.

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WILDFLOWERY

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Oct. 3, 2001

I don't ususally bake. Therefore, I was mortified when my gourmet club gave me the task of making soft prestzels for our German meal. They were fun and easy to make. I have become the "pretzel Queen"! They tasted GREAT and I got so MANY compliments. I served them with honey mustard dressing and that was a hit. In less than a week I am making them again. Thank you for sharing your recipe Anne! Oregonsoul

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OREGONSOUL

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Reviewed: Jan. 9, 2001

These pretzels expanded to about three times their original size and didn't taste like pretzels. It was more like a heavy bread dough. I don't recommend this recipe (the Soft Pretzel I recipe is better).

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kiswa

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Reviewed: Oct. 20, 2000

These pretzels taste wonderful, however I had a difficult time twisting them into the classic pretzel shape. Also, I think using whole egg yolk, instead of just egg white, for brushing on top would give them a shinier appearance.

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