Reviewed: Apr. 10, 2012

Outstqnding! Did the baking soda bath. Added rosemary and capers to the dough. Kosher salt on top before baking. Can't stop eating them. Thank you for a fantastic recipe.

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1 user found this review helpful

Reviewer:

MELODEEK

Reviewed: Apr. 1, 2012

Delicious. Also used baking soda wash.

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1 user found this review helpful

Reviewer:

jazhealth

Reviewed: Feb. 1, 2012

you MUST boil first!!!! LOVE homemade soft pretzels. :) I also made them into 2-3" pretzel "bites" for my Sisters baby shower and the kids AND adults ate them up in no time! I love to dip mine in warm/spicy cheese sauce or cool yellow mustard! EASY RECIPE!!!!!

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2 users found this review helpful

Reviewer:

sarah26

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Reviewed: Dec. 25, 2011

I made these and my whole family gobbled them down! I added extra salt (I love mine salty) and took them to school the next day. They were delicious and we ate all of them unbelievably fast!

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3 users found this review helpful

Reviewer:

iluv2cook

Cooking Level: Intermediate

Reviewed: Dec. 23, 2011

DELICIOUS! In fact, these were better than a mall pretzel, and twice as good as a Superpretzel. Like the other reviewers, I used the baking soda wash instead of the egg. I also used coarse sea salt, instead of regular coarse salt. The balance of salty and sweet was PURE PERFECTION!

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4 users found this review helpful

Reviewer:

PUCK778

Reviewed: Oct. 30, 2011

We followed the directions except that we did boil in the baking soda wash first. They taste exactly like they should.

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4 users found this review helpful

Reviewer:

Dawn M.

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

Reviewed: Oct. 19, 2011

Excellemt. Also makes great hamburger buns.

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3 users found this review helpful

Reviewer:

Rich

Reviewed: Jun. 27, 2011

Love it! Definately have to boil in a soda bath before baking!

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5 users found this review helpful

Reviewer:

Donna Cuellar

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Marysville, Washington, USA

Reviewed: Dec. 18, 2010

These were a big hit & I had fun making these. I took the advice of other reviewers & boiled the pretzels (in water w/ tsp baking soda for 1min on each side) before baking. Also, I substituted for whole wheat flour & dark brown sugar. We covered half of our batch with salt & the other half with cinnamon sugar. I made a delicious cinnamon dipping sauce on the side that went great with both the salt/cinnamon pretzels. To make the dipping sauce, I used 1 cup of confectioner's sugar, 2 tbsp milk (1%), 1/2 tsp vanilla extract & cinnamon sugar, to taste. Everybody raved about it! I preferred the cinnamon pretzels, so the only thing I would do differently next time would be to add cinnamon to the pretzel dough.

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18 users found this review helpful