Pretzel Rolls

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I am a lazy baker, but this ended up working well. The original recipe calls for putting formed dough on sprayed foil/silicone, then poaching then draining. All good. Just make sure the baking surface you reapply the dough to is sprayed again. Also, I used aluminum foil, and then flipped mine for a couple of mins to brown the back side which will depend upon your oven.

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I had bubbles, poc-marks? Not a smooth, shiny exterior. Is there a way to assure it will be a slick, crusty top?

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I followed the recipe as it was and the rolls turned out a little heavy and soggy. I would make sure to take some of the tips throughout the reviews before I tried this again. I had just recently made another pretzel recipe that was a huge hit in the house so this one probably really did not have much of a chance after the other.

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Rolls turned out so nice. Took advice on 6 rolls and 30 seconds. I did make sure I poached, not boiled. Let bake for 15 min. They turned out so nicely browned, soft & chewy! Love them. Will take a sample to the chef of an about to open brewery to see if he would like to use these.

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I loved these, the only thing is I think 2 minutes on each side in the water is too much, I will be making this recipe again, but I think I will adjust some cooking time and make pretzel sticks.
Thank you GUY!

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Delicious and easy! Not sure where people went wrong -- read the reviews and decided to try it BOTH ways. Made 1/4 batch and 1/6th batch rolls, poached for 2 minutes or 30 seconds, and baked 15 minutes.

They both came out exactly the same! (The 30 second one might be a bit browner

I suspect the people who had problems had one of these 3 issues:
1. Poaching is not the same as boiling -- if you *boiled* they probably would come out soggy.
2. Your oven is not as hot as you think it is -- I bake alot of bread and mine is spot on.
3. You didn't bake long enough. These get BROWN if you bake them long enough -- mine got to 205F internal temperature and they had a wonderful texture.

As for the storing, I haven't gotten that far yet ...... make sure they are completely cool before putting in a bag ...... make sure they were completely baked too : ....... and if they don't store well, well, eat them fresh!

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I always make these rolls now instead of using store bought buns for my hamburgers and specialty sandwiches. They turn our perfect EVERY time and are a huge hit with everyone. Not sure what happened with the others who said they end up with "mush" but these are not hard by any means and have only had delicious results. Give these a shot - thanks Guy for making me look like a rockstar with this recipe!

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Excellent. Went with 6 servings and the 30 second per side boiling time as suggested by others. Very easy to make. I used them for lunch with my feta and sundried tomato turkey burgers covered in caramelized onions. The texture and flavor was perfect and the salt on top really added to the whole sandwhich. Highly recommended.

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Need to try this recipe again as it needs to be divided into 6 portions, less poaching time and baked on a sill mat! No comment yet other than I should have read the reviews first!

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These are AWESOME, and so easy to make. I can't make them fast enough to last around here. A couple of observations:

1. Thanks to all who recommended dividing into 6 rolls vs. 4. The rolls are still plenty big enough.

2. I also only go 30 - 45 seconds per side on the poaching. Thanks to all for that tip.

3. A heavy duty mixer with a dough hook makes this recipe a breeze.

4. I've also had a batch where the dough had creases. Wasn't an issue - the creases just turned into additional splits like the cuts. End result wasn't as pretty, but still delicious.

5. I store the rare leftovers in tupperware vs. plastic bags, and I don't refrigerate. They'll still last several days, and I don't have a problem with the sogginess. I also make sure they're completely cool before storing.

Bottom line: if you like soft pretzels, this is probably one of the easiest recipes you'll find, and the end result is fantastic!