These are pretty good--a nice wheat pretzel! I've been on a pretzel kick lately, & I've always made yeast pretzels, so I thought I'd give this one a shot. A little sweet, and yes, it's dense and heavier than yeast pretzels, but I expected that. One: it has ww flour in it, and two: although baking soda will allow it to rise, any dough made with yeast is lighter in my experience. I used vanilla rice milk (all I had) with a bit of lemon juice instead of the buttermilk. I intended to make 12 pretzels but instead cut out 9 pieces of dough--don't ask me how I managed that piece of wisdom! At any rate, for the reviewers who expect huge pretzels like the mall, don't be fooled by pretzels you make at home. They are never that big! You'd have to make 1 pretzel for every 4-6 pieces of dough! Also, there's no need to use as much water or baking soda as called for in the boiling here. I use a large skillet and just fill about 1/2 way with water, then toss in some baking soda--it works out for me, and you can boil several pretzels at a time that way. You really just want a baking soda bath--as long as water and baking soda are present, you're fine. These are really good with the Clone of a Pretzel Dip, also on this site. Thanks for the recipe!
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These are pretty good--a nice wheat pretzel! I've been on a pretzel kick lately, & I've...
