Papa Drexler's Bavarian Pretzels
Fun to make, traditional pretzels are great with a nice mug of beer!
Fun to make, traditional pretzels are great with a nice mug of beer!
Out of the oven, the first bite gives a crisp crunch and wonderful pretzel flavor with the softest dough in the middle. Absolutely delightful! Once the boys heard the crunch, it was all hands on the cooling rack and nothing left in minutes. The flavor is good enough not to need extra butter (as my husband is wont to do at times) but also goes well with a goood coarse ground mustard and yes! a nice beer. It was so easy I made multiple batches to play with. I reccomend not changing a thing in this recipe. I split the batch into 12 moderate sized pretzels rather than big ones. so that they would last longer (they didn't :) One thing I did try that showed interesting results: Kneading by hand made the inside very soft like frsh white bread. Kneading by Kitchenaid made the center more tough for a heartier chew. Also tried wrapping around already simmered turkey brats after dipping pretzels in baking soda solution and made fantastic pretzel brats. This recipe is a definite keeper. My thanks to the Drexlers for passing this on!Read More
I was super excited about making these because it sounded so simple with great reviews - but ended up disappointed. Fairly easy to make, I used parchment paper on my baking sheet to prevent sticking, and also stretched the dough by lifting off the counter and pulling after I had rolled it out to 15". I felt the flavor was lacking, not a lot of that pretzel flavor as you'd expect. My husband said, "not bad" which I think sums it up.Read More
Out of the oven, the first bite gives a crisp crunch and wonderful pretzel flavor with the softest dough in the middle. Absolutely delightful! Once the boys heard the crunch, it was all hands on the cooling rack and nothing left in minutes. The flavor is good enough not to need extra butter (as my husband is wont to do at times) but also goes well with a goood coarse ground mustard and yes! a nice beer. It was so easy I made multiple batches to play with. I reccomend not changing a thing in this recipe. I split the batch into 12 moderate sized pretzels rather than big ones. so that they would last longer (they didn't :) One thing I did try that showed interesting results: Kneading by hand made the inside very soft like frsh white bread. Kneading by Kitchenaid made the center more tough for a heartier chew. Also tried wrapping around already simmered turkey brats after dipping pretzels in baking soda solution and made fantastic pretzel brats. This recipe is a definite keeper. My thanks to the Drexlers for passing this on!
Awesome! You probably saved me from going to jail!!! Having grown up in Bavaria, I miss pretzels terribly and always play with the idea of trying to break the law and smuggle them back with me to the U.S., not a good idea if you don't want to get to know customs and who-knows-what agencies from up close. I knew that usually the pretzels get washed with lye in Germany and that always stopped me from even trying to make them over here. Then I saw your recipe and the baking soda wash and went to work right away. They were absolutely delicious, the best thing you can make without lye. I followed the recipe exactly and found the dough to be just the right consistency but I also didn't overknead the dough. I made my baking soda wash a little stronger by using only 2 1/2 cups of water. If you use a smaller pot the fluid is deep enough that you don't have to flip the pretzels over, the will simply swim in the solution and be coated all around. A large slotted spoon is just the tool for the task and works perfectly. To get the pretzels off the baking sheet, be patient and let them cool a bit on the sheet before going to remove them. Then a turner will slide them off easily enough.
This was a good basic recipe and made a delicious pretzel. The only complaints that i had with this recipe were one; the directions were somewhat lacking and two The dough is much better when you let it rise right after kneading, then separate the dough into portions, let it rise again then make one ball into a pretzel and dip immediately into the soda bath, then make the next and so on. one additional tip that helped to give the pretzels a lovely brown color was to give it an egg wash instead of brushing them with butter. A really good recipe on the whole though.
The pretels were really good - I made them for an Oktoberfest party and got a lot of compliments. I had to add a lot of extra flour to the dough - it was too sticky to work with after adding just the stated amount in the recipe. I worked the dough by hand. I had to use a spatula to take the pretzels out of the water bath - they were a little easy to fall apart at that stage, but it got easier the more I did. It took a lot longer than the stated time - mostly due to having to keep adding more flour and the learning curve in shaping the pretzels - next time I might make "stix" instead of the traditional shape. Would probably go a lot faster the 2nd time around.
Great recipe!! I used my kitchenaid for about 3/4 of the kneading and the rest was done by hand - they turned out fabulous - soft in the middle and chewy on the outside. We also made about 20 little ones as opposed to the large ones and they were delicious! Thanks for the recipe!
This recipe is fabulous! We love soft pretzels at our house and these were a huge hit! We tried half of the batch with mustard and the other half with cinnamon & sugar! Either way they were amazing! The only note I have is probably a no brainer for most people but I didn't think about water temperature when adding to the flour/yeast mixture and used cold tap water and had to repeat that step using warm water to activate the yeast.
These were insanely good!!! I portioned the dough into 8 pretzels, and they were still a good size. They were gone a few hours after I made them...my husband ate 4 in less than 10 minutes. I'm so glad I found this recipe!
Oh my goodness! These were delish! I almost made the "Mall pretzles" but i'm really glad I stuck to this recipe. Nobody in the house gave it lower than a 9 on a scale from 1 to 10. The only thing I changed about this recipe was that I used more yeast than the recipe called for, because the Fleischmann's packet had a little over 2 Tablespoons. I divided the the dough into 8 parts, instead of 6, because there are 4 people in my house, and I wanted them to get 2 each :). And they were super simple to make! BRAVO DREXLER!!!! THANKS SO MUCH FOR THE RECIPE!!! I AM DEFINITELY KEEPING THIS AND WILL BE MAKING IT AGIAN SOON!
SUPER Awesome and easy (i'm eating one as I type). It took in total about 50 minutes for me to make and I did add quite a bit more flour during the kneading process (I used my mixer w hook for kneading). They are SO soft and good. I am going to make my kids a turkey sandwich on pretzel "bread" for dinner using a pretzel cut in half. very easy and delicious. Will make again.
I was super excited about making these because it sounded so simple with great reviews - but ended up disappointed. Fairly easy to make, I used parchment paper on my baking sheet to prevent sticking, and also stretched the dough by lifting off the counter and pulling after I had rolled it out to 15". I felt the flavor was lacking, not a lot of that pretzel flavor as you'd expect. My husband said, "not bad" which I think sums it up.
This was my first time trying to make pretzels and it will definately not be my last. These were the best pretzels I have had since I was in germany and a nice change from the frozen ones that I normally have to buy at the store!
Thank you for the great recipe! It's my first time baking bread and I had low expectations- but it turned out amazing! Only changes I made 1) I needed more flour - almost 3.5 to 4 cups and I used 1 cup bread flour and the remaining self-raising flour. 2) added 2 tablespoons of brown sugar instead of 1 teaspoon white sugar. 3) brushed with melted butter before putting in to oven. 4) also made "mini" pretzels abt 20 of them- tried to get the "rope" to be as thin as possible before twisting them in to shape. 5) also let the dough rest and rise for abt 30 mins before working on it. Turned out beautiful after 8 mins in the oven. Served hot with another coat of melted butter and cinnamon sugar .. Yumm! Everyone at home loved it. I do have some questions though- after it's cooled for few hrs, what's the best way to reheat them before serving? I placed them in the microwave for 10 secs ( may be not the best idea, was lazy to reheat the oven) and they had become more chewy and harder and "flatter".. Any suggestions on how I can serve them / reheat them so that they taste as good as they come out of the oven? Thanks again for the great recipe and all the reviews- will surely make them again :)
Papa! Thanks so much for this recipe-so easy, so quick, and the ingredients are close at hand. The texture is perfect and the taste is even better. I was feeling German today, so I did a second batch (why not-they are easy and quick!) substituting out 1/2 c of the AP flour with rye flour and adding 1 Tbs of caraway seeds. You've got this down, Papa!
Very tasty, I will attempt to make them again. I found that I had to use a cup more flour than was called for. The dough was very soft, and when I tried to make the tradition shape, after adding them to the water most of them turned into looking like cow pies. I am jealous of the pics. But again, very tasty and soft.
These are absolutely delicious! If you double the amount of pretzels made (to make smaller, but more pretzels) like me, I would recommend soaking them for 15 seconds total, while flipping them over half-way.
These are the best pretzels I have ever eaten! I had never made pretzels before and they were really easy. I've made them twice, and the second time I cut some of the ropes into bite sized pieces- perfect for kids (and adults)!
These are the best pretzels ever! Tip...Roll them really thin because they will rise and get huge in the oven! Good to make for friends while watching a football game!
I had a recipe once for homemade pretzels but lost it. They were buttery crispy and perfect looking in shape and size. I was on the hunt today to replicate that recipe. But, this was not it. "THESE WERE HUGE"!!! Even after I put them in the pretzel shape, they would just not quit growing! By the time they came out of the oven, they were faintly in the shape of a pretzel as they were just so thick and wide. So, I hoped that they would at least taste like a pretzel, and they did, but slightly. They reminded me more of a "really salted bread." And, the taste was okay, because who does not like hot soft bread, especially with salt. I will see how they hold up tommorrow and then maybe cut down the middle and use like pretzel rolls for a sandwich, as they are so thick. They will get eaten, I am sure, but they are not at all like my old recipe or like a mall type pretzel.
This was so simple to make! My family absolutely loved them and right now we are thinking of what else we can make with this. Like most people I increased the the amount of pretzels made (I divided it into 9 pieces instead of 6). I used 4 1/2 c water and 4tbsp of soda when boiling and it was the perfect pretzel taste! Also I used about a cup more flour while kneading it and only kneaded it for about 4-5 min not 8. I shaped them into a simple twist and followed the cooking times almost exactly. These were one of the best quick dinner rolls that we've had in a long time!!!
Absolutely delicious! I followed the recipe exactly and they were perfect! I relocated to Florida from the Philadelphia area and have since been on a quest to find a recipe that could match the famous Philly pretzel...this is the closest one by far! I'm so happy to find a recipe that didn't taste like the pretzels were soaked in butter and sugar for days. Thanks so much for sharing! :d
I like the general idea of this recipe and was super excited about having all the ingredients on hand; however, I was rather disappointed overall. As other reviewers mentioned, the traditional pretzel shape is virtually impossible to master. It very well may have been me, but I also had a rather difficult time with the twists. I finally gave up on the fun shapes and made little bites. Secondly, no matter how much I greased the baking sheets/how much wax paper I put over top (with spray butter on top of that), the pretzels still stuck. Apart from the shape and sticking issues, I was not impressed with the flavor of this pretzel. Again, it very well may have been something I did wrong, but I probably won't ever make these again. :-/
These Pretzels were fantastic. They baked up nice and huge! Perfect for cutting in half like a hero for a sandwich (Ham and swiss with mustard, or Cream Cheese.)! My kids liked moulding the dough. I used the bread maker on the Pasta/Dough setting adding all the indgredients in at same time and it still worked great.
These are wonderful and easy to make. So quick we have them often for supper. I've replaced one cup of the flour with whole wheat flour and they were also great. Couple of tips: 1) Don't cut the kneading time short or the dough will turn to goo when you do the baking soda dunk and 2) I limited the Boil to a 15 second per side dunk and that worked well.
came out great
Very, very good! I made 16 smaller pretzels. You do have to add a lot of extra flour because the dough is rather sticky but it still tastes great. Be careful, if your pretzels become too thin they tend to become hard after a while but its nothing a few seconds in the microwave cant fix. I served them with the "Nacho Cheese Sauce" recipe off this website and it was unbelievable!
I'm wondering if it's something to do with the 3 tablespoons of baking soda? Should that read teaspoons? And when do I put it in (with the salt?) Really, I was terribly disappointed because I love soft pretzels.
Wonderful -- I also used my Kitchenaid mixer to do most of the kneading. I also tried out making a Kummelstange by sprinkling with caraway seed and kosher salt -- worked great!
Yum! Perfect recipe as is, except I like to make twelve smaller pretzels.
Just like German pretzels, yummy!
So good and so easy.....i have made this several times and we love them. I make the pretzel shape and use them for sandwiches....wonderful!!
Very easy and quick to prepare. Everyone loved them!
Really good!! instead of butter and salt on the top i put pizza sauce and cheese half way through baking , came out amazing!
My hubby and I are eating these straight out of the oven with mustard. Even with fingers burning, they are impossible to resist. YUMMY! My dough was a bit soft, I think because I didn't put quite enough flour. But it was easy to work with, and these are delicious. A definite keeper for us. **Forgot to mention that I doubled the recipe and also added about 2 TBS malt powder to the flour.**
I really liked these pretzels. They were easy to make and delicious. I froze my unbaked pretzels individually on a cookie sheet overnight and then combined them into a ziplock bag. Took three out tonight and did the soda bath and baked them! The only reason why I rated the 4 stars instead of 5 was that they didn't really remind me of the bavarian pretzels that we had over in Germany, these weren't as thick crusted or dense. It could be the soda bath vs. the lye. Overall, awesome recipe though!
Supre easy recipe with amazing results! Loved them!
5 stars fresh out of the oven. Plan on adding about an extra cup of flour--some just to make it come together in the bowl and the rest while kneading to keep it from sticking. I recommend using parchment paper on the pan rather than greasing: the pretzels lift off easily after "resting" to go into the soda bath, and they lift off easily after baking as well, without getting soggy on the bottom. This one is a keeper!
My first time making pretzels. It was fun. They were ok for having been made at home for the first time. I used hodgson mills yeast(incredible product)I think they will get better as I become more experienced.
not bad but i do not think it had a very good pretzel taste. will stick my other recipe
They were ugly but they were good
Ok these didnt taste bad but certainly not a mall pretzel! more like salted bread. very easy to make though and the taste was good just not a pretzel
I cooked them on the middle rack for the 8 minutes, just barely a light golden color but not too dark, then brushed the rest of the melted on them before they cooled. These were great and much cheaper than those at the mall, but just as good if not better.
Excellent soft pretzels! The second time I made them, I used whole wheat flour for the last 2 cups, and used olive oil instead of the melted butter. I used the dough hook on my mixer for the kneading. The only problem I had is that the finished pretzels stuck to the pan pretty badly, even with lots of oil.
Vwey easy to make with a Kitchenaid doing the kneading; mixed and kneaded 6 min in the KA bowl, shaped by hand, boiled as directed and baked. Taste great.
What a lot of work! Really great recipe, though...might as well double or triple it because these pretzels go fast.
This was super easy, and very yummy! My 2 picky girls love them! My first for anything involving yeast and kneading to actually work! I love this recipe!
I made these pretzels with my hubby and kids the other day, and we had a lot of fun. It was my first time making pretzels, and I thought they were actually pretty easy. They looked great coming out of the oven. I didn't think they tasted that great. I guess it's a combination of flavor and texture that didn't really appeal to me...but I wouln't say I hated them. Just three stars.
These were wonderful. I have been craving real soft pretzels like the ones in the United States, as I currently am living in France, they are non existant like this. This recipe made me think I was back home.
yum! these were pretty easy & fast for doing them the first time. there's a certain confidence you get once you make certain recipes several times, so i think they will get even better when we make them again, and again, etc. i was amazed how good they looked, i got my hands slapped cuz i kept trying to sneak one before we had our dinner. my hubby made a couple into hoagie rolls & we split them afterwards & stuffed em with sausage, mustard & saurkraut! delish! and he's taking a turkey samich on one today for lunch! will definitely make again! good little weekend recipe-something everyone in the family can help with too!
Okay, I totally was planning on taking a picture but we ate the pretzels before I could snap a pic. They were fabulous and fun to make with the whole family! Enjoy a pretzel and a beer or glass of
We loved this receipe, I followed other peoples suggestions and made 8 pretzels. I hand kneaded them and did need about 1/2 cup more of flour. We did four with kosher salt and four with cinnamon sugar. We will diffently be making these again but next time will baste with butter before putting in oven and after and then add the cinnamon sugar as I think they will taste better. Yummy
Very good! I followed the recipe exactly. I did have to add quite a bit of extra flour when kneading though. They tasted wonderful fresh out of the oven. However they were not good the next day.
I had never made pretzels at home before, but my husband and I followed the recipe exactly. Turned out really soft and delicious, and didn't last long :)
After making these my whole family keeps requesting I make them again. Next time I think I will top them with some roasted garlic. Thank you for the wonderful recipe!
Finally a pretzel recipe that worked for me!! I did have to add about 1 more cup of flour during kneading. Used dough hook for most of it, then by hand to make sure I stopped after it wasn't sticky anymore. So very good, thank you.
These turned out amazing!!! Fluffy and soft, so good. I added so grated parmesaen cheese to the top before I put them in the oven, it was amazing!!!
Wonderful and not too hard to make. Even fun for the kids to roll out the dough and shape the pretzels. Made these about 10 times so far since they are SO good. I found if I do not added butter on top they get more of a golden brown, or maybe just be sure to add a little butter not too much. Just experiment with one or two with the butter since it could depend on your oven. Also I made a water/baking soda bath so you don't need to flip the pretzels, and a spatula to scoop them out. If you do not dip them in the water/baking soda bath, you can make them dessert pretzels by adding sugar and cinnamon on top. Do use a flat baking sheet without ridges as these things tend to stick.
Maybe I should have stuck with the original size and not tried to make these a larger pretzel? They were ok, but once they were cool noone wanted them any more.
OMG these are great!!!!! reminds me of my time in Bayern Germany :D
OMPretzelyGoodness! These were fantastic! I did the recipe EXACTLY like it is written, and read many reviews as well. We tried both cinnamon sugar and kosher salt after brushing with butter. I also put the boiling water/baking soda into a smaller pot so I could dunk the pretzels for less time. These were so extraordinarily yummy. I made 16 medium/small pretzels. My only recommendation is to double the batch!
Nice and chewy on the inside, a thin layer of buttery crispiness on the outside. Like a few others I had better luck bathing the pretzels while the water was boiling. Also If you mist the inside of your oven with water just before putting the pretzels in it helps in dryer climates.
Wowza, these are great pretzels! I've tried to make pretzels before, but they were not even close to the goodness of these. Super delicious. I wasn't very good at shaping them, so we turned out with 4 weird looking pretzels and 8 pretzel "sticks". I also proofed the yeast with the water and sugar before I added the rest of the ingredients and kneaded it in the kitchen aid. I think the baking soda water does the trick. We will be making these again very soon!
I followed the directions quite closely, adding just a little less butter than the recipe called for. They turned out great! Very easy recipe to work with!
Wow! These were really good! I grew up in Germany and loved the pretzels there, and these pretzels tasted like I was back there in Bavaria! I followed the recipe exactly and I highly recommend them!
These turned out AMAZING. Nice and crunchy outside, soft inside. Perfect pretzel taste. Added more flour like others stated and a bit more salt. Did the kneading with my Kitchen Aid mixer. Been looking for a good pretzel recipe and this one is it!!
I just made this for the first time, but instead of dipping it and adding salt, I layered in Feta cheese and Spinach. My goal was the wonderful spinach and Feta pretzels Starbucks makes, and I got pretty close. I will definitely do it again. I mixed in almost 2 cups of cheese, and a cup of cooked spinach as I was shaping the pretzels. The breading was PERFECT for it. (Not really pretzelish, but a wonderful snack)
I have never made pretzels and this was a very good recipe. I only dipped half of them in the water and baking soda mix, and i didnt like that crunch that it makes so i will keep this recipe however i will not use that part, thank you so much its wonderful.
My husband makes his own beer so this was an easy grand slam hit with him and the boys.
Extremely easy to make and absolutely delicious - better than the ones in the mall. Once they finished baking, I spread melted butter on them and added the salt (the salt I used was sea salt cracked fresh from a grinder). Will definitely be making these time and time again! Next time will do some variations like garlic and cinnamon/sugar. Can't wait!
Mine didn't turn out great, they stuck to the pan. I tried again with more grease on the pan and they still stuck. And I guess I'm used to sourdough pretzels because these just tasted like rolls in the shape of a pretzel.
Excellent soft pretzels. The only thing i changed was i used an egg wash instead of butter. A personal preference.
These were definitely yummy. They were best with cinnamon and sugar. My kids loved them but said they taste like a mix between bread and a pretzel. The crispy outside was like a pretzel and the soft inside like bread. It did take 20 minutes for them to even brown a little on top and they got a little too brown on bottom so next time I may try the egg wash in place of the melted butter to try to get the tops brown before the bottoms get well done.
I can only give this a four since I didn't make the bread dough, I used frozen dough and let it rise overnight. However, I did follow the directions for dipping in the baking soda water and the high temperature for the oven. I think these two steps are critical. I have made pretzels before, but never with the baking soda water. I did this and they tasted like actual pretzels. Thanks so much for the tip!
ATTN: CHADANDKATE you wrote "I'm wondering if it's something to do with the 3 tablespoons of baking soda? Should that read teaspoons? And when do I put it in (with the salt?) Really, I was terribly disappointed because I love soft pretzels." The baking soda does not go into bread mix, It is used in the water bath. Add the soda to your water and boil. What I do is boil each pretzel in the pot(placing them top in first)30sec per side. Then I place it topside facing down in a strainer in the sink. I put a little flour on the bottom, and then place on a greased baking sheet. It is at that time I sprinkle salt on the top of the pretzel. ...I saw your post and just had to help, hope you see this
These were awesome! The kids were asking about them the next day and asking to make them again. Co-workers that heard me talk about it now want some.... It will be a pretzel making kinda evening tonight :) They are fun to make and taste amazing!!!
Best pretzel recipe I have tried so far! This had a thin crispy shell, but a soft middle. It was perfection, my entire household agrees! Five stars!!
Just pulled these out of the oven! OMG they smell and taste AMAZING! Lightly crispy on the outside and so tender on the inside. SUPER (and I mean SUPER) easy to make. I had to leave them in for 10-12 minutes to get the browning I wanted. Made them today for this afternoons football game and I haven doubts there will be any left by kick off. All ready planning a beer variety, and Italian herb variety and a cinnamon sugar variety!
Quick and easy, loved it. I made a second batch with pumpkin seeds, ground flax seeds and chia seeds mixed into the dough to boost the nutritional value. Turned out great. Thanks Papa D.
The flavor of these was great! We used brown sugar in place of white just because my almost 3yr. old was helping and insisted. Also, I found that after doing the water bath on a few that ones that were in the water just off the stove turned out best. Next time I'll keep the water simmering the whole time. I did need to cook mine an extra 5 minutes but ovens vary. Can't wait to make these again! Thanks for the recipe.
Yum! I made these as rolls. I divided one batch into about 8 rolls before boiling them. I used regaular table salt. Can't see it, but the taste is till there. This was my first pretzel baking experience. It will not be my last. Thank you.
My husband LOVES pretzels. I made these into individual breads and served BLTs on them. My husband went crazzzzy for them! Thank you! Amazing recipe and easy as can be!
These were great as pretzel buns for burgers. Used the recipe as written but rolled the 6 "ropes" into spirals. I had to smoosh them down a bit while they were cooling but they were perfect for the purpose. They made 3 total "buns" (6 circular pretzels). If you do this, make sure you pinch the end of the rope to the body of the spiral, or it might start to unravel. Cheers!
These were very good and a big hit with the family. I soaked the dough but it came out with a wierd aftertaste. I will try these again without so much soda in the water.
Easy and REALLY GOOD- you will need to add a LOT more flour in order to get a smooth NOT sticky pretzel- I didn't. And mine were not so pretty but tasted good. I think next time I'll make little bites.
I've made these several times, to glowing reviews. Sometimes right before I bake it I will add shredded cheese and/or garlic salt (instead of sea salt). Once you get the hang of making them it's pretty fast and easy.
The recipe is easy to follow and the result is the best pretzel that I have ever tasted!
This is the best pretzel recipe ever! These are the best pretzels I've ever eaten. I followed the recipe exactly and the pretzels had a nice crispy crust and were almost light and airy in the middle. I twisted half of my pretzels into the traditional shape and the other half into the shape on the picture for this recipe. The picture shape is best as these pretzels spread out and look nicer in the looped and twisted shape. I think that the next time I make them, I'll divide the dough to make 10 pretzels instead of eight and roll them into 10" ropes for twisting. I did this with one pretzel and it make a nicer looking pretzel that baked a little more crispy. I also had some leftover hot dogs, so I wrapped ropes of pretzel dough around those and baked them per the instructions and they were amazing as well. They would go well served with a sauerkraut mixture of chopped onions sauteed in bacon grease and tossed with sauerkraut and crumbled bacon.
I got a new KitchenAid mixer for Christmas and used it to make these pretzels. (It kneads the dough for me.) My hubby said these were the best pretzels I've ever made. I melted some Velveeta cheese with some milk to make a cheese dipping sauce. I bet honey mustard or garlic butter would be yummy as well, though. I also think it would be simple to add chocolate chips and sprinkle with a bit of sugar instead of course salt. YUMMY!!! We will be making these again soon, but doubling the recipe. Also, I think I will divide them into 8, instead of 6 pieces, because they were HUGE!
I changed up the recipe slightly. I used one packet of Fleishmans highly active instant yeast instead of one whole Tablespoon. Also, sugar gives yeast something to eat so I changed the sugar to one Tablespoon. I increased the salt to 1 teaspoon. The 1/3 cup warm water I added near the end of getting all the flour in to help make the dough smoother and a bit tackier to help in rolling it out later. I removed my bowl from kitchenaid and put the bowl with dough in a preheated oven at 170 degrees for 45 minutes to help with a nice first rising. Take out to counter then half it to get 15 or so blobs. Rolled out nicely very smooth soft dough. I let it raise for 15-20 minutes after shaped. Dunked in hot (not boiling) baking soda mixture. Put on greased sheet. Also I moved baking them to the top rack in the oven, it makes the bottoms a bit lighter. My yield was 15 medium sized pretzels. I topped with butter and course sea salt. Extra soft, very nice recipe! Thank you =)
Very easy to make and very good! I did use warm water to activate the yeast, the recipe didn't specify. I also forgot to add the salt to the dough. I did the butter and salt before baking and they had plenty of flavor, even with my mistake. We had lots of fun trying to get the pretzel shape right. No matter how they looked, they tasted amazing. Great recipe, thanks!
Great treat! I made only 4 pretzels (instead of the six it says in the directions) which which proved to be a slight mistake since they swelled to the size of of the baking pan.
The taste was wonderful. This was my first time working with dough however and I can tell its going to take some practice. I used one teaspoon of brown sugar also. I think this would be great as pretzel sticks.
Very good pretzels. They were way easier to make than I expected.
these came out sooo good! I doubled the batch and it made soo many...i wonder if they freeze well.
I tried these for the first time and they turned out pretty good! I found that I had to bake them longer in the oven in order to get the preztel to brown nicely, and they were best when eaten right out of the oven. I would definitely try making these again :)
Just made these! They are wonderful! But I wonder, is there an easier method to pulling these out of the water? Mine sort of became a bit of a gooey mess, but it tastes wonderful just the same :)
YESSSSSSSS! My Dad made something similar to these when I was a kid, and he's gone now and I've been missing them. This recipe is the closest one I've found on allrecipes that tastes like my Dad's. I used my breadmachine. I didn't brush with butter because my Dad didn't. This is a great recipe, thank you so much for it!
My husband loved these & he doesn't even like pretzels. He is already hatching plans for fancy parmesan, pepperoni, cinnamon, variations. Super easy & fast snack. We got these cranked out during the commercial break of our TV program