Almost-Famous Soft Pretzels

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This was a very easy and delicious recipe. I followed some of the suggestion in the comments and baked them for 8 mins. I think I could even back off a minute. On a whole, they were very good.

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This is a keeper! You can get creative and make so many different versions...sprinkle with cinnamon-sugar, parmesan cheese, and sauces unlimited. I only baked mine for 8-9 minutes also.

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So good! Easy to make, I usually struggle with yeast recipes but this came out perfectly. Very similar to Auntie Anne's, next time I will add some brown sugar butter and almond warmed in a pan to make their almond flavor.

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this recipe is awesome.it took a long time but worth it. I only baked for 8 minutes.I dipped some in sesame seeds. Family said as good as the mall.

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These pretzels were amazing!!! This will be a regular in my house! Better than Auntie Anne's and any other pretzel I have had. Two tips I have read in other recipes that I used: add salt to the baking soda and water and put the pretzels in the fridge for a few minutes before dipping them in the solution. Also, mine were pretty thick and were easily done in 8-9 minutes, they would have burned in 10. Enjoy!

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Just made these and I am VERY pleasantly surprised! I have made Alton Brown's Homemade Soft Pretzel recipe a few times and was happy with them, but I didn't feel they had that Auntie Annie's "wow factor", so I wanted to try a new recipe, I must say these are stunning! The milk instead of water, the smaller amount of salt, and the addition of the brown sugar all made for a quite noticeably sweeter dough and more pleasing texture. The only thing I could say to anyone preparing this with a standing mixer like I did, is that you might need to add a bit more flour as this was a very sticky dough with only the 2 1/4 cups of flour. I ended up adding an extra 1/2 cup, and a dash of water. Twelve minutes at 450 degrees turned out perfect for me, despite some of the other comments I've read here.

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I have tried numerous pretzel recipes off the internet and this one is the second best one I have found! All the portions are perfect, the only thing I'd suggest is to cook at 400-425 and set the timer for 8 minutes and keep a close watch on them.. Also try spreading a thin layer of egg yolk over the top after you dip them in the baking soda solution but before you salt and bake them!

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Great Recipe.... a few modorations, you don't need quite so much baking soda mixture, you only need it to dip the pretzles in, if you have a flat container or a plate that is best. same for the butter mixture that you dip the pretzles in afterword. you don't need quite so much. I baked mine for 15 min. and they did get a little burned on the bottem so just be awear. also it took me way more than a hour for the dough to rise, i will still be making these again. (maybe 2x the recipe. lol 12/5/12 Made these again today... Much easier than the first time. : *changes rateing from 4 to 5*

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I loved this recipe! We usually get pretzels from the Mall, but I tried these and wow, we loved them! I would suggest to roll the dough on a dry surface, very thin, because they raise up so much in the oven. The thinner they are, the better. They should all be similar in size because then they bake evenly. It took longer than 8 minutes - more like 12 minutes in the oven at 425 (I used convection at 450 degrees

Try dipping them in hot fudge, Cheeze Whiz, jalapeno jelly as well as butter. Also, we tried a variety of salt, beside kosher salt, we used ghost pepper salt, truffle salt, Lime-coconut salt and Himalayan salt, from a spice store. Also good was steak seasoning. Such fun to try unique things, although they are delicious with just plain, coarse salt!!

Go for it, they are good!

Lynn & Greg
Duluth, MN

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Just like the original! this recipe was easy to make and turned out pretzels that were super tasty--i skipped the sauce and did cut down on the butter at the end. They kept well--just put them in the oven the next day and they get a crisp outside and a moist inside.