By Wildflour on July 18, 2005
Photo by PrimQuilter
Photo by PrimQuilter
"These are just like the ones you get at the fair! Most recipes leave out the very important step of boiling before baking. You must do this to achieve the right results. *Prep time includes rising time."
Serving Size: 1 (1225 g)
Servings Per Recipe: 1
"This recipe is so easy to do, and it yields great results! I followed the recipe exactly, but when it came to the boiling part, I boiled them in 4 1/2 cups of water and 1/4 c. baking soda for 1 minute, flipping them over with a spider strainer after 30 seconds. I also followed aprons's suggestion and baked them at 425 degrees F, and mine were done in about 21 minutes. They seemed to become more dense and pretzel-y after cooling for several hours. I put sea salt on 4 of them, garlic salt on 4 of them, and left 8 plain. My husband and I loved these, thanks!"
"I made these and I am not sure if I did it right... They taste like a pretzel, but have the texture of a roll. Maybe I needed to boil them longer? Add baking soda to the water? I don't know what I did wrong, I feel like I followed the recipe as written. Anyways, they taste good, just not like a pretzel from the mall. We have been snacking on them and tonight I used them with our cheeseburger soup that I made for dinner. I may have to tinker a little and see what happens. Thanks for a yummy recipe."
"very good recipe. i used my Kitchen aid for the dough and added some extra water, they turned out beautifully. Thank you, i will be making these again."
"They turned out great although I forgot to use the eggwash and they didn't look like pretzels. lol Will be making these again soon!!"
"First time making pretzels, and they came out great! My KA was fighting the dough, so I added another tablespoon of water. Rise was great and it was an easy dough to work with. Did the boil and the extra rise and they came out perfect! Thanks Wildflour for a recipe I will use often! Made for PAC Spring 2009."
"I had a lot of fun making these. Being the first time I make pretzels, they were not the nicest looking, but they were very good. Thanks for posting Kelly! Made for Bevy Tag."
"These were very easy to make! Instead of "regular" yeast, I used instant yeast, so I didn't have to proof it beforehand. I also used my stand mixer and did everything, including the kneading using the dough hook. I used bread flour instead of all-purpose. For instructions on shaping pretzels, I referred to "The Bread Baker's Apprentice." I boiled all of the pretzels and baked them for 16 minutes (instead of 15) to get them a nice golden brown. There were very delicious. I look forward to eating them with mustard the rest of the week!"
"We really liked these! I was curious about the boiling so I boiled half and left half unboiled. I will definitely boil them from now on. The unboiled ones rise while cooking so you get a roll like pretzel rather than a traditional type pretzel. I had trouble trying to roll them into ropes too, until I realized I had to get all the flour off the rolling board. Next time I would reduce the salt as we ended up brushing off the course salt from the top since the pretzel itself was salty enough. Thank you for posting Wildflour, I will definitely try these again. Made for ZWT, please see my rating system as I rate tougher than most."
"So lovely! I had a terrible time trying to make them look like pretzels but they taste really good. I think maybe next time I will see if I can shape them differently."
"Wonderful recipe! I love soft pretzels, and these are great. Thanks for posting!"
"These were very simple and tasty. All three of my kids enjoyed them. We made a 1/2 batch, knowing we would eat them all if we made a whole batch. Also, left some salty and others we dipped in melted butter and then in cinnamon and sugar. Yum!! So glad I didn't make a whole batch since my kids are going to friend's houses I would have been left alone to eat them."
"We tried both boiling and not boiling and preferred the not boiled pretzels. The not boiled have a crunchy outside and soft inside. The boiled are more chewy and reminded me of a bagel. We also sprinkled garlic salt on some and really enjoyed it."
"These are very good, and chewy just like the ones at the mall. I was worried that they would burn at 450 degrees so I baked them at 425 for 25 minutes. This was just fine."
"I haven't made pretzels since gr.7. which was quite some time ago. I looked up the other pretzel recipes here and decided to try this one instead of the one which had a higher number of reviews. If it weren't for the fact that they came out of the oven around midnight, i'm pretty sure they would have disappeared that same day. We kept them in the oven for the next day..obviously wasn't as good as the were FRESH :D! will make again - thanks for the recipe. oh yeah, i have comparison for these chewy mall pretzels ppl are talking about, but they were pretty damned chewy ;-) that's a good thing."
"These taste exactly the same as the ones that I get addicted to every summer when I small street vender opens downtown. Thanks for the wonderful, easy to follow recipe! I'm stuffing my face with a big, hot, feshly made pretzel as I type. Mmmmmm... crunchy-chewy. "
"adding some graded cheese on top is great"
"These were delicious! I halved the recipe, used bread flour, and let the KitchenAid do the kneading. This was my first attempt at pretzels, so they weren't the prettiest ones I've ever seen, but they sure did taste good. :) Thanks for posting the recipe!"
"Very good! This was my first attempt at making a yeast recipe and I was so proud of myself when they worked! Not quite as good as the ones you buy at the mall but close. I will now attempt to make bagels! I added poppy seeds on top. I should have taken a photo as they looked so pretty!"