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Here’s how the rating system works:
= Didn't care for the recipe much, 
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| Hot Soft Pretzels Recipe courtesy of Chef Jack McDavid of Jack's Firehouse, Philadelphia, PA Overall User Rating:  |
What fun!
12/25/2005 at 08:12pm
User: Anonymous User Rating:
I had fun making these- definately needs the salt though!
Delicious!
12/09/2006 at 09:04pm
User: c from chicago, IL User Rating:
These pretzels are delicious! Everyone at my apartment loved them. I agree with another user; they are tedious to make, but worth it. I can never get all 4 cups of flour in though....
So-so
11/20/2005 at 02:48pm
User: BETH from Milford, MA User Rating:
Okay...my dough stayed so sticky that I probably had to add another cup just so the dough was workable. Once they came out of the oven, they tasted good, but the texture was a little bit off. By that night they were hard as rocks. I put them in a bag and froze them, and tried to pick one out and microwave it for 20 seconds to see if they would improve. It was no longer hard that way, but quite chewy. I don't know what went wrong, but I won't make them again unless I have enough people around to eat them the second they come out of the hot oven....the quality deteriorated quite quickly after that.
my pretzels are good good good.
09/28/2005 at 01:55am
User: William from Fredericksburg, VA User Rating:
Or Sarah's are good good good.
Yuuuuumy! Double the batch!
09/05/2005 at 08:18pm
User: JANE from oceanside, CA User Rating:
Definitely double the batch, since it is a lot of work for just a few pretzels. I brushed mine with olive oil before baking and sprinkled lots of kosher salt on some, garlic salt on others, and freshly grated parmesan cheese on the rest. They came out perfectly crispy on the outside and wonderfully chewy with a great taste on the inside. Be generous with the cornmeal when instructed to make it easier to get them off the baking sheets. Whatever cornmeal sticks to the dough will just drop to the bottom of your pan of water in the boiling process and the cornmeal on the baking sheets will keep them from sticking when you take them out of the oven. Freeze them immediately in ziplocs when they're completely cool so that you can just zap them in the microwave when you get a pretzel craving!! Winners!
Best pretzels in town
08/21/2004 at 02:30pm
User: JAMES from Reno, NV User Rating:
Easy to do, a little tedious but well worth it if U are a pretzel lover like me.
Excellent
08/04/2005 at 04:50pm
User: JUSTINA from East Northport, NY User Rating:
This recipe is a great find! I was able to freeze the extra pretzels, and when I wanted one to snack on, I'd put it in the microwave for 30-45 seconds, and they were excellent.
Way to long to make
08/02/2006 at 05:59pm
User: Anonymous User Rating:
It was tasty at the end but my friend gave a recipe that took 20 minutes and was just as good.
tips
07/18/2004 at 10:51pm
User: HEATHER from Green Bay, WI User Rating:
These pretzels were very tasty and easy to make. I would recommend making the pretzels thinner than you think you should, maybe 1/2 inch thick "snakes" since they rise after shaping. My thicker pretzels lost the spaces in between the loops and didn't cook as evenly in the oven. I also brushed mine with butter after I took them out.
The perfect soft pretzel!
07/01/2004 at 08:51pm
User: Anonymous User Rating:
Chewy on the inside, crisp on the outside--make a double batch because these pretzels go FAST! Absolutely fail-safe!
Great!
05/06/2005 at 02:28pm
User: STACY from Mesquite, TX User Rating:
This is a very easy recipe to make. Make sure and leave plenty of room for the "holes", or they will cook together and you'll be left with an ugly pretzel blob. The fun part is trying different toppings. We used rosemary, oregano, red pepper, sugar and cinnamon, just whatever we had around. This would be great to make with kids; just put out a bunch of ingredients and let them make their own. The only bad thing is they didn't keep very well. They were excellent fresh and warm, but they weren't very good after that night. They turned hard and stale.
THESE ARE GREAT
01/16/2006 at 05:29pm
User: JOHN from Eden Prairie, MN User Rating:
Kids BEG for em all the time. They take time to make but are SO worth it. I like to add other items to some of them like diced black olives and minced fresh garlic. I lightly coat with melted butter on a draining rack then transfer to the cookie sheet and heavily douse with Kosher Salt. Darn it these are good. They fly off the plate when just out of the oven.
Mediocre, at best.
01/10/2006 at 10:08pm
User: Aarika from Salem, OH User Rating:
I've made a few different versions of soft pretzels and wasn't impressed with this recipe. It made very strangely distorted versions of the soft on the inside and hard on the outside version that I was going for. Not highly recommended.