I don't ususally bake. Therefore I was mortified when my gourmet club gave me the task of making soft prestzels for our German meal. They were fun and easy to make. I have become the "pretzel Queen"! They tasted GREAT and I got so MANY compliments. I served them with honey mustard dressing and that was a hit. In less than a week I am making them again. Thank you for sharing your recipe Anne! Oregonsoul
These pretzels taste wonderful however I had a difficult time twisting them into the classic pretzel shape. Also I think using whole egg yolk instead of just egg white for brushing on top would give them a shinier appearance.
These pretzels expanded to about three times their original size and didn't taste like pretzels. It was more like a heavy bread dough. I don't recommend this recipe (the Soft Pretzel I recipe is better).
This recipe is delicious! I brushed them with olive oil instead of the egg It made them more shiny and the salt on top stuck better. My family LOVES these!
Bakes up soft. My 12 year old son made these and they were great. We used sea salt for the outside of the pretzels before baking.
this recipe was frusterating. First the dough was too dry and I had to add in some extra water for it to be workable. After letting it rise the dough was sticky. and when I baked them they stuck to the pan. I've made soft pretzels several times before but it was my first time using this recipe. I would not use it again.
It was good for me to do since it was my first time using yeast! Instead of putting kosher salt on it I coated mines with cinnamon-sugar. My family loved them.
I didn't really like this. I think the recipe definately needs improvement.
my family loved them this was the first ever that i made pretzels