Golden Soft Pretzels Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 29, 2013
Battery acid flavored and gummy. Dough recipe is good but the process is wrong. Cut the baking soda and reduce the boil time
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Reviewed: Dec. 27, 2013
Waaaaay too much baking soda. I wasted time and money on this recipe.
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Reviewed: May 30, 2013
Unfortunately I hadn't read the "nasty" review first. I agree, WAY too much baking soda. Maybe they meant 1/2 TB, not 1/2 Cup. Sorry I wasted my tyime and money.
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Reviewed: Mar. 12, 2013
As pretzels, pretty good. A bit sweet (makes sense--sugar was more than in other pretzel recipes I've used), and I had to add 1/2 c more flour, but that's normal. With dough you have to adjust liquid to dry ratios pretty frequently depending on the moisture in the air. The directions leave a bit to desired, however. I have never, and probably never will, boiled bagels or pretzels for 10 minutes. 30 seconds on each side--a minute if you are determined to get the boiling in correctly--is sufficient. I've never had a problem. I also just use a tall, heavy saucepan and put water and baking soda in--never a ton, probably about 2-3 tbs of baking soda to 3-4 cups of water. These were very golden, and nice and chewy, perfectly baked at 25 minutes. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Dec. 2, 2012
I tried this recipe and it tasted nasty with the baking soda bath to the point where it was not edible. The second try without the baking soda bath tasted much better. The cook time was also a bit off.
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