Soft Homemade Pretzels Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Deb C
Reviewed: Feb. 9, 2013
Two things: 1. For me, the amount of flour is excessive, so I would only add a little as I go otherwise I believe you will end up with a very stiff, unworkable dough. 2. The baking time was much more than listed on the recipe, so adjust the time according to your oven as every oven is different. But, having said that, how could you not enjoy homemade pretzels?
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA
Reviewed: Feb. 17, 2013
I have perfected this recipe already. My recipe changes are as follows. I do not use shortening at all. Another tip to better pretzels is heat a pot of boiling water. I use an upside down cookie sheet with paper and after the dough raises I put the Pretzels in a bath of boiling water and baking soda for about 10 to 30 seconds. Then I put them on the parchment paper and brush them with egg whites and salt them and bake at a higher temperature of 425 to really get a crunchy and chewy pretzel.
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Reviewed: Mar. 4, 2013
Yummy!! The kids loved to help me on these. They were fun to make, and tasted great.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 25, 2013
Loved these pretzels!! Much easier to make than I expected. Only thing I changed was I didn't use shortening. Highly recommend
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Photo by maliboo_barbie
Reviewed: Jan. 13, 2014
Well--THAT was EASY! I agree that there is a little too much flour--so I think that the next time, I'll start with three cups and add a touch more if needed. Other than that, the recipe was my first attempt with yeast and a bread-type dough. I wanted soft and golden pretzels, so the egg wash was my preferred method. I won't win awards for their looks, but these did disappear quickly. : )
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Reviewed: Jan. 30, 2014
Wayyy too much flour. They taste ok but they're not very attractive. Dough separates when trying to roll out.
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