Herb Cheese Pretzels Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 15, 2009
Yum! made them up as pretzel sticks for dipping but most got eaten by themselves because they are so tasty! I did mix together a teaspoon of season salt with a teaspoon of parm cheese and a teaspoon of garlic salt with parsley and sprinkle over them lightly as they came out of the oven on the second batch but both were gobbled down quick as could be!
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Reviewed: Dec. 1, 2010
This had a decent flavor, but was way too dry and crumbly.
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Cooking Level: Expert

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Reviewed: Jan. 7, 2010
As they were baking they filled my house with such a great smell. I wished they tasted like they smelled. These were very dry.
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Cooking Level: Intermediate

Home Town: Independence, Missouri, USA
Living In: Lake Lotawana, Missouri, USA

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Reviewed: Oct. 7, 2010
Dry, dry, and more dry. They weren't a pretzel at all. They seemed like a ball of flour and cheese. Very dissapointing
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Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA
Living In: Fargo, North Dakota, USA

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Reviewed: Mar. 26, 2009
Good flavor, but very dry.
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Photo by LindaT
Reviewed: Aug. 26, 2012
when i tried these last nite when they were warm, i didnt care for the texture,, seemed floury. i put them in the fridge overnight and they are much better this morning. I liked them cold and will try them at room temp next. Don't expect them to taste like regular pretzels, because they don't. They are closer to a cookie in texture. The do smell wonderful baking and the herb flavor is very nice
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Cooking Level: Expert

Living In: San Jose, California, USA


 
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