Just took these out of the oven, and the looks and turned out great! I followed the recipe exactly, (which I never do, but this is my first attempt at pretzels) and I will admit, I had m doubts. First of all, the dough was the toughest dough I have ever had to knead, and I was scared it wouldn't rise...but being my optimistic self (haha) I set it aside to let it do it's thing, and an hour later, I was pleasantly shocked to see that the dough had risen awesomely. So then I turned it out to my *ahem*lightly floured surface, sprinkled a bit of flour on top, and gave it a couple of kneads, cut it into the 12 pieces and began to roll it out....however, I must have used too much flour, and it was dry..dry..dry. I was devastated....till I figured I would just sprinkle a couple drops of water on the dough...and sure enough, though it felt wet, it rolled out beautifully! This dough is very forgiving!!!! As a side note..it would be very easy to stuff as well, and I think I may try it next time..with cheese, or chocolate...or pizza stuffed...or ham and cheese stuffed...the possibilities are endless! I just shaped 1/12 of the dough out like I was going to make the pretzel, and then used the rolling pin to flatten it out...you could stuff it, close it up, and bake it accordingly....could be good! Thanks for the recipe!!

Reviewed On: Jul. 19, 2011

Am about to make this for supper, and as a pre-review, I am using flounder, freshly caught, andI am using Labatt Blue beer. I am going to cut the salt because I have only garlic salt, in which I am using only 1 Tablespoon, and will be following the rest of the recipe as is. (I would use the full 2 T of garlic powder if I had it, and only half the salt the recipe calls for). I am also doing some with a flour dredge, and some without to compare, and draining on brown paper..:) I love a light and crispy batter, so looking forward to making this! _________________________________________ Ok....so have done the fish, and the batter was really good. I am rating a 4, JUST because I changed the recipe a bit to use what I had, and when I make this again, I will follow the recipe to scale. I tried both flour dredged and not and to be honest, I preferred the non-dredged. I found the lour dredged ones, drier, and less flavorful. If you prefer to dredge, then I would say to up your spices. Anyway that you put it though, this is a great recipe that I will definitely be using again and again! Thanks!

Reviewed On: Jul. 11, 2011

I use this recipe (just the cake) to make a different cottage pudding. Just make the cake, then on the top of the stove make a thin chocolate sauce (2/3 c. cocoa, 1 cup sugar, 1 1/4 cups water, boil for 1 min, stirring, then take off heat and add 1 tsp. vanilla) and serve it warm over the cake. It is meant to be runny, and it soaks up into the cake...sooooooooo good!

Reviewed On: Mar. 8, 2011