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Wonderful recipe, only mine wound up looking like a transporter accident on star trek. Hopefully I'll get better as I make more.
I'm really glad I tried this fantastic and perfect recipe. Now I know which recipe I will use for the next batch.
I doubled the recipe (only for the dough) and I used 42g fresh yeast. Really easy and highly recommended.
Thanks a lot!
Amazing! They were much quicker than you might expect and tasted so good. I ate 3 right out of the oven (I'd blame it on the fact that I haven't had dinner but it was more than that...it was the taste! I'll save my dinner for later!) I didn't let them rise all that long but it didn't matter, they were perfect. Make sure you do grease the pan well and let them drip because they do want to stick.
These are amazing!!!!! They taste so much better than the pretzels in the frozen food section at the grocery store. No comparison! The baking soda boil is an extra step, but so worth it. I've been making homemade pretzels since I was a kid and they always turned out bread-like instead pretzel-like. The boiling is definitely the trick. I'll be making these again for sure! Thanks for posting the recipe, MacChef!
I want to eat these again. I salted all of them and also added parmesan cheese to a few of them, all of them were delicious. They are even better than the pretzels I enjoy at Rock Bottom Brewery.
We love these pretzels!! Experiment with the toppings...We've tried sesame seeds, pretzel salt, cinnamon sugar, and just plain. They freeze well too! Just half bake them and freeze flat on a baking sheet. Then finish baking when you want more...And you will want more! :)
We made these on Halloween night, and ended up eating ALL of them! The dough is fantastic, and once baked, tasted like those terrifc fair pretzels, except even better because they were hot out of the oven. We saving this recipe and will make them again soon!!!
I was pleasently surprised. My family was making fun of me as I prepared the pretzels but loved them when they were done.
This recipe tasted like the German "bretzen" I remember eating everyday during a vacation to Munich. The water bath is a pain but absolutely necessary to get that pretzel texture.