Almost-Famous Soft Pretzels

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I made these pretzels two nights in a row. The second evening i made some changes to the
recipe.

2 tablespoons packed brown sugar works better
6 tablespoons of butter is more than enough.

i tried using a bread machine and the dough came out perfect .Place the ingredients in the breadmachine bowl in this order: milk, sugar, salt .flour then yeast. Run on Dough cycle.

I brought 4 cups of water to a boil in a 4 1/2 quart dutch oven and added
1/2 cup baking soda . i then shut off the burner and placed the pretzels, one at a time, in the water . i removed the pretzels with a large slotted spoon and placed them on a baking sheet lined with parchment paper. i used a 425 degree oven. i dipped the pretzels in unsalted butter while they were hot out of the oven. i really love this recipe. THank you

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These took a little time, but were FANTASTIC and pretty easy. I'm saving this recipe! Thanks FOOD NETWORK team! :

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They turned out well but 2 1/4 cups of flour was not enough so I used 3 cups.

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This is hands down the best pretzel recipe I have tried and it is quite easy. I think these pretzels taste better than Auntie Anne's. Finally, a fantastic recipe. PS I baked the pretzels on a pizza stone. I don't know if it made a difference since it was my first time but they are outstanding.

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These are the best ever! Now my husband will not eat store bought pretzels. Spoiled brat. Don't leave the the sauce out. I thought I only liked regular old mustard (and I do love mustard but The sauce is WOW!

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Delish! I simply ran a stick of butter over the pretzels straight out of the oven and let it melt down over them rather than use 8 tbs of melted butter and dip the pretzels in it (WHAT A WASTE! I saved a ton of butter, not to mention calories and it was just as tasty!

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While my pretzel-forming skills are lacking, no one cares when they taste this good. My husband said he would never be able to eat another pretzel after these.

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OMG! Believe me when I say this is the best pretzels I've ever made because I've tried a zillion others before I stumbled upon this on this morning. It is soft, super-yummy and goes wonderfully with the sweet mustard dip.
One thing though. The amount of butter seemed way OT to me so used 3 Tbsps. Two while making the dough and melted the other and brushed it over (and under the done pretzels. Oh boy! I am in heaven now.

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So good!!

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Very easy to make and delicious without the dipping sauce. I've made this recipe twice in the last week. I'm not good at making the pretzel shape, so I've been making 8" sticks and a few other shapes. Instead of dipping the pretzel in the butter, I have been brushing melted butter on them. They taste great right out of the oven, but they are not bad cold either.