Homemade Soft Pretzels

Total Time:
1 hr 55 min
Prep:
30 min
Inactive:
1 hr
Cook:
25 min

Yield:
8 pretzels
Level:
Intermediate

Ingredients
  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt
Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.


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4.8 542
Delicious pretzels! First time making them &amp; my family thought I always made them. Pretty easy. Suggestions: boil water to 107° - hotter temps may ruin the yeast. <div>After boiling the dough in the baking soda water, change out the parchment paper before baking the pretzels. </div> item not reviewed by moderator and published
I have searched and searched for something to hold the pretzel as it is boiled in the water. The pretzels are too big for a spatula and so they tend to slide off. I LOVE his huge circular whatever that tool is in the video but I can't find anything similar. Anyone have any ideas? item not reviewed by moderator and published
Make these exactly as described or shape into rolls. (If so, slash an X in the top of each before dropping them into the boiling water.) As in all bread-making, it's important to weigh the flour rather than measure it. This is a fun recipe that's easy and delicious. item not reviewed by moderator and published
This recipe works great to make them into pretzel rolls. Love them and make them often as these are wicked easy to make. item not reviewed by moderator and published
Great for Super Bowl party. Made pretzel nubs (cut dough to 1 1/2 inch) and smaller pretzels (half of size in recipe). EXCELLENT. Would love a good beer cheese dip recipe to accompany. Baked for 6 min, turned them, then baked for 6-7 min more. Watch the bottom, once the bottom is med brown, take them out. Top will be more of a golden light brown. item not reviewed by moderator and published
Really good - even first attempt! Made with my 5 &amp; 7 yr olds. Did 36, 1 oz, of all different shapes. A lot of fun for all and a huge hit. We used kosher salt, baked on sil-mats for same amount of time. A lot of steps, but not difficult. Highly recommend. item not reviewed by moderator and published
I've seen a lot of Alton's pretzels on Twitter recently so decided to try them myself. They are absolute perfection. The recipe, while time consuming, is worth every bit of effort put in. I baked half on parchment paper and half on a silicone baking mat. Silicone was definitely the way to go. So delicious, they are almost gone. I tweeted a photo of the finished product and Mr Alton Brown himself favorited it! item not reviewed by moderator and published
I want to do this for a large party. Is it okay to let the dough sit for more than an hour? (So that I can make all the dough at once, but then cook them continuously? item not reviewed by moderator and published
I just made these - amazing! I added 2T chia seeds to the dough (I'm always trying to "health it up")...sprinkled half with salt and half with cinnamon sugar - yummy! Here's a question: What's the purpose of the baking soda in the water? item not reviewed by moderator and published
Loved it! I was actually able to make it without a mixer &amp; dough hooks! With some sifting &amp; elbow grease it came out great! So much easier than I anticipated. I did bake my pretzels for about 5-7 minutes longer because my texture preference is a pretzel with a bit more crunch on the outside. Great recipe!! Thank you!! item not reviewed by moderator and published
The pretzels were very soft, buttery and good. Not sure why they cracked during baking, but they tasted good! item not reviewed by moderator and published
I love pretzels! If you are reading this then you do too! Smart! I am a cook but baking is a bit more of a task for me so I was concerned this would be a miss but boy was it not!! These were easy and absolutely perfect! I followed the directions and the entire batch was chewy, salty, buttery goodness. To those who have issues with the yeast not foaming, make sure you mix the water, sugar and salt and then just sprinkle it on top.... and to those who had issues with the pretzels sticking to the paper, I used a silicone cookie mat and they slid right off. I made Alston's rarebit cheese sauce with these and you'd think this Irish girl had a German accent! item not reviewed by moderator and published
Made these for the first time last night and they came out perfectly. No parchment paper, but a greased non-stick baking sheet worked just as well. Also, I was too lazy to twist into pretzels so I just cut the "ropes" into nuggets - baked at the same time/temperature recommended for the full-sized pretzels and they were fantastic. item not reviewed by moderator and published
Did anyone else have issues with the yeast not foaming? I've done it 3 times with no luck I've read the salt hinders yeast activity. Perhaps add salt after yeast? Thoughts? item not reviewed by moderator and published
next time, no wax paper, less baking soda in the water, and a little more flour, i think. the texture inside the pretzel was amazing, but the outside didn't crisp and was too "soda-y". i snagged the wrong paper (wax instead of parchment) and it burned to the bottom of the pretzels. they would make better dessert pretzels than snack pretzels in my opinion. but all in all, decent recipe. item not reviewed by moderator and published
AMAZING recipe!!!! I paired it with my Beer Cheese Sauce, and it was phenomenal! I loved it so much I made another batch and gave the pretzels and extra cheese sauce to my grandparents and aunt and uncle! I recommend making mini pretzels (16). I actually made 12 mini pretzels and about 30 pretzel bites. Perfect for football Sunday! item not reviewed by moderator and published
I have experimented with the recipe a bit and have developed a personal preference of using 4 cups of bread flour instead of all purpose, a cup and 1/2 of milk instead of water and dividing the dough into smaller portions them wrapping it around Johnsonville cheddar beef sausages. A huge crowd-pleaser at the annual Super Bowl party. I've been dubbed "Pretzel Man" and have become a legend in my own time (mind). item not reviewed by moderator and published
Loved these!! I have tried MANY different pretzel recipes with my middle school foods students. Either the recipe was easy enough but tasted awful, or it tasted good, but was too difficult for them. I did have a time constraint due to the length of class. So we made the recipe up to the point of rising, then we covered the bowl and put it in the fridge. I took it out 1 1/2 hours before class and finished them. Still tasted great, and the kids were so proud of themselves!! This was the recipe that the kids wanted copies to take home!! item not reviewed by moderator and published
Best soft pretzels I have ever made! Thank you!! item not reviewed by moderator and published
These are wonderful, but do yourself a favor and use a silpat! Otherwise, it can be quite a disaster. If this happens to you, then make bread pudding with whatever chunks you can get off the parchment paper. item not reviewed by moderator and published
Just made these, first timer. Dont have a blender, (ex got it in the divorce), didnt weigh the flour, I think the yeast foamed enough(?) not sure if i mixed the dough enough and know I didnt knead it enough....this is the most forgiving recipe! The pretzels came out fantastic!!! I let the dough rest n rise for an hour and a half and probably didnt need to. They came out perfect! Crispy outside, chewy inside. The whole family loved them! I will be making them for a family party on Sat and for tailgating Sun for the Bears game...hey, we might as well eat good!!!! Right? Big thumbs up Alton!!!! item not reviewed by moderator and published
Can someone explain how 22 ounces equals 4 1/2 cups? 8 ounces = 1 cup so the math doesn't add up. I tried measuring in ounces, as recipe states, and ended with the wrong consistency. This is the 2nd time trying to make this without success item not reviewed by moderator and published
Great recipe! Only thing I have to say is, be sure that you do not leave in water longer than 30 seconds or pretzel will be kind of bitter. You live and you learn! Thank you for this yummy recipe! item not reviewed by moderator and published
These were a lot of fun to make. I made a mistake of some sort at every step of the recipe, but they still look, smell, and taste heavenly. This is why Alton is my favorite chef. item not reviewed by moderator and published
These are amazing. I've made them twice now and they came out tasting perfect each time. BUT: Both times they were stuck like glue to the oiled parchment paper. One time I had to cut them off, the second time scraping with a spatula worked. Does anyone have a tip to help them from sticking to the paper? item not reviewed by moderator and published
If you want pretzels try a different recipe! item not reviewed by moderator and published
Easier than you'd think and delicious! Watch the video to see how to shape them, but there's really no wrong way. item not reviewed by moderator and published
I've made these pretzels twice now, and both times they've turned out beautiful and tasty. The first time I portioned my dough into 2.5 ounce pieces which made a dozen pretzels. Second time I went with 1.5 ounce pieces, and wound up with just over two dozen. One thing I learned- do NOT store these at room temperature in a closed container. The salt melts and the crust gets slightly gooey. item not reviewed by moderator and published
Read most of the reviews and trying these for Octoberfest this weekend. Are they just as good, made the day before and reheated, or should I make them the same day as our feast :-) Marking a five based on everyone else's reviews, but will come back on Sunday to let everyone know how they turned out. item not reviewed by moderator and published
Better than you can buy! item not reviewed by moderator and published
Excellent Soft Pretzels! Made them tonight for the first time! Having them with Boudin sausage &amp; homemade red cabbage &amp; apples my sister made! Yum! Easy and fun to make! Thanks Alton Brown! item not reviewed by moderator and published
Don't know why folks say they have problems with this recipe. I made it just as written, carefully measuring, and even weighing the flour. The pretzels were perfect, probably the best I've ever had! They had that delectable golden-brown chewy crust, and the center was soft and tender. I also made a cheese-fondue-type sauce with beer and artisan cheese. Oh my! (Next time I"m going to try making a couple dozen very small pretzels to feed a group of folks at an "Octoberfest" dinner.) I didn't have pretzel salt, but used my pink Himalayan salt grinder, and the pretzels had a perfect saltiness. item not reviewed by moderator and published
b the taste is great but always ended up with a flat pretzel that wouldn't hold up to the baking soda bath. after 3 or 4 attempts went with the lye dip instead. no boiling necessary just 1/2 cup lye in 10 cups tap water. found the lye for 12 bucks (and free shipping) for 2 lbs on ebay. formed the pretzels and refrigerated overnigh on sheet pans then put in the freezer for about a half hour before dipping for 30 seconds. oh and you have to use pretzel salt nothing else works right. i'm 54 and from philly. been eating soft pretzels since I got my first tooth and these are as good as any I ever had item not reviewed by moderator and published
The baking soda overpowered the flavor of the pretzel. Everything else was perfect, but 2/3 c. Of baking soda is way too much! item not reviewed by moderator and published
great tasting and granddaughter love making them item not reviewed by moderator and published
simple, straightforward and accurate recipe that yields pretty &amp; tasty pretzels. I found the dough to be a bit too salty; I added another 1/2 teaspoon of sugar and it balanced out nicely. will definitely make these again. item not reviewed by moderator and published
Delicious, it does taste like actual pretzels. I didn't have pretzel salt, so I used sea-salt on the top, but a tip for anyone reading this: Go lightly with the salt. A pinch or two per pretzel should do just fine. item not reviewed by moderator and published
Very tasty! For those who didn't like this recipe, you don't like soft pretzels or you screwed up because these tasted like the ones you get from stores and festivals. item not reviewed by moderator and published
I just made this. Am in pastry/bread program, ALTON BROWN IN THE MASTER! Every recipe of his is far superior to anything else I've ever tried. Yay! Love you Alton! item not reviewed by moderator and published
Tasty, but I find the dough to be too dry and hard to form. I end up making pretzel bites more than actual pretzels. I live at high altitude in Colorado, so maybe that is the problem. item not reviewed by moderator and published
These pretzels are amazing! The first batch I made I did half of them them the traditional way and the other half sugar and cinnamon. I melted some butter brushed the front and back of the pretzel with it and then tossed it in sugar and cinnamon. What a treat. Not something I make too often because of the calories! For two years in a row my daughter has requested the cinnamon sugar version for her birthday treat at school. I bought some of the individual pretzel bags on Amazon and put them in those to hand out to the children. These really are best eaten fairly soon after making. I knew I wouldn't have time to make the full recipe before they needed to be at the school so I did make the dough the night before, shaped the pretzels, and let them hang out on the parchment lined cookie sheets in the fridge over night. The next day I proceeded with the recipe as written and then delivered them to the school fresh out of the oven. It worked out perfectly! Thanks Alton! item not reviewed by moderator and published
Delicious pretzels! I've been searching for a new soft pretzel recipe for many years, as the original one my mom used from the 60s is a little too dense, and the pretzels are heavy. While that's fine with me, it doesn't make for good food to serve to others. This dough recipe fits the bill perfectly. The pretzels are light, but not too bread-like. (Auntie Anne's pretzels are not pretzels in my book, just buttered bread shaped like a pretzel.) I did not do the baking soda and egg wash, instead I used a lye wash, which gives the pretzels the perfect glossy brown finish. This is a keeper. item not reviewed by moderator and published
Awesome pretzels....only change would be to add the salt with the flour and butter instead of when proofing the yeast. That much salt prevents the yeast from really getting going at first. Otherwise, excellent recipe. item not reviewed by moderator and published
Amazing! Third time I made this, and it was the first time I decided to do the baking soda thing instead of just putting them in the oven. I noticed a huge difference. This recipe was easy and fun, I made it a few hours ago and me and my family already ate each one! Love it. item not reviewed by moderator and published
I made this for the 3rd time...these were always so good. On the 3rd time, I replaced the 1 cup water with buttermilk... delish!!! item not reviewed by moderator and published
We've been making these for years and love this simple recipe. item not reviewed by moderator and published
These were amazing! My 11-year old son made them as part of a school project and he did a fantastic job (I only helped a little here and there)...I was so proud of him! So soft and tasty...I didn't even need my spicy mustard! item not reviewed by moderator and published
i read all the reviews, and everybody says it tastes good, i followed everything, watched the video and now very disappointed.. its just eww.. really eww.. all pretzels 8 of them, well 7 1/2 down in the trash. item not reviewed by moderator and published
CanNOT believe how good these are! I tried making pretzels a few years ago using a different recipe and was so disappointed that I never wanted to try again. So glad I gave this recipe a shot. Dont know if it made a difference, but I used bread flour just bc ive had a bag sitting around that I never use. I weighed it, and im not sure how much it ended up being in cups. After the dough started to mix it seemed a bit dry so I added a smidge of extra water. I also shaped mine into twists after splitting the dough into 1/16ths instead of 1/8ths because the twisty part is always my favorite part of the pretzel anyway :) I really had to make myself stop eating these. So soft with the perfect amount of chewiness. item not reviewed by moderator and published
Great recipe! item not reviewed by moderator and published
it really good with chesse item not reviewed by moderator and published
These are awesome! I love the texture and they were pretty simple to make. The dough was easy to handle. I made them a little smaller (about 3 oz of dough) and was able to make a dozen. Half of them I made with shredded parmesan with a little fresh minced garlic, while the other half I did with a cinnamon sugar mix with a dash of cayenne pepper and a hint of salt. They looked great and I had no problem with them falling apart in the boiling water baking soda bath. I will definitely make this again and will also try making a pizza from the dough. Next up, will be pepperoni and parmesan cheese pretzels. item not reviewed by moderator and published
These came out really well! I used a salt bath instead of a baking soda bath (I ran out of baking soda). I added roughly 1 tbs of salt when the water started to boil, and the crust was smooth and delicious (and one needn't worry about the possible "metallic" taste that is sometimes the result of using baking soda). I would reccommend this method. We froze the baked pretzels that we didn't eat, and were able to reheat them in the week following... they came back to life surprisingly well, and were not soggy or rubbery. I will certainly use this recipe again in the future. item not reviewed by moderator and published
These didn't taste like pretzels; more like salty biscuits. Yuck! item not reviewed by moderator and published
This came out so well!!! I just got a mixer for Christmas and was so excited to try this recipe. My husband loves soft pretzels, and requested them for New Years. I just used cooking spray when rolling out the pretzels, and picked them up by the ends and let the whole thing "dangle" before shaping it. This really helped them stay together in the boiling baking soda water. I had a few that fell out of shape, but they were still delicious. I just used a bit of salt from my TJ's pink Himalayan salt grinder. SO WORTH THE EFFORT! item not reviewed by moderator and published
The hardest thing about these pretzels will be not eating them all by yourself… they are awesomely delicious. The very minor changes that I have from the original recipe is that I used sea salt (because I had it and not Kosher salt) and I baked them on a pre-heated and lightly floured pizza stone. Using the stone eliminates any problems with sticking. I can see a number of variations in the future…. sesame, cinnamon/sugar, garlic/herb, savory cheese…. better think about renewing the gym membership while I'm having another pretzel. item not reviewed by moderator and published
Delicious -- definitely plan to make these again. Has anyone frozen them and if so at what step in the process? Would like to make them in advance for parties!?! item not reviewed by moderator and published
Perfect! First time working with dry active yeast; first time making Alton's pretzels. Followed the recipe. Only change is when we rolled the 24" strips, we lightly floured the surface. Light, golden pretzels. Delectable - they look as good as they taste! item not reviewed by moderator and published
Did mine without the egg wash. Used sharp cheddar and jalapenos for the toppings. They were a hit! Thank you, Alton Brown. item not reviewed by moderator and published
I often find that home baked good just taste a bit off and lack the chewy center I crave with soft pretzels. These were amazing! Totally worth it and doesn't take too much time (1.5 hours or so all told). In the video, AB first flattens out the dough a rolls it up tightly prior to rolling out into the 24" ropes and this step is crucial to a smooth exterior on the pretzels- watch the video, it's worthy! item not reviewed by moderator and published
this was easy to follow item not reviewed by moderator and published
I am not a very experienced baker. I found the video very helpful when I was trying out this recipe for the first time. The pretzels came out great. However they stuck to the paper I had. I would suggest investing in really good parchment paper. There is one on the market that has foil on one side, it's a little pricey but will save you a lot of headache. I also experimented with adding cheese, jalapenos, and other flavorings to this recipe. They didn't turn out as flavorful as I had imagined. I would recommend just making them plain and create dipping sauces to go with them, if you'd like. I've made these pretzels for many special occasions. Everyone loves them. They are a unique treat to have, and you know no one else will bring them to a party. If you have never had a fresh pretzel right out of the oven, you NEED TO! item not reviewed by moderator and published
I've failed at pretzels before, coming out with ones that tasted stale, but with this recipe they came out as perfect as I've ever had. Using a mixer with dough hook was a big help. The dough mixed, then pulled away into a smooth mass, in just a couple minutes. I put them on waxy parchment paper and they stuck slightly, so maybe next time I'll try a silicone mat. I'd like to try making some sugar-cinnamon-coated ones. item not reviewed by moderator and published
First-time pretzel maker and they turned out great!! Not without stress, though.... My dough never fully pulled away from the bottom of the mixing bowl and was SUPER sticky, so I ended up kneading it twice as long waiting to achieve total dough/bowl separation &amp; handleability. I finally gave up and moved on to the next step - letting the dough rise. After an hour it was perfect, pillowy and soft and wonderful. I followed the rest of the directions to a tee and they turned out amazing. I've already eaten two and my husband is forbidding me to eat any more. :) item not reviewed by moderator and published
These were awesome and super easy. It was my first time making pretzels. I added the kosher salt after the yeast had proofed (my first batch didn't foam) and I made pretzel sticks because I didn't have the patience to roll them out carefully. The best lumpy pretzels I ever had! I can't wait to try the modifications people talked about. item not reviewed by moderator and published
These were great and fairly easy. I will be making them again for sure. They were much better than the giant pretzel I bought at the football game this weekend. That's how you know you've got a good recipe - when you'd rather make it yourself! (Also, I made this with half white and half whole wheat flour and they were still delicious). item not reviewed by moderator and published
First time EVER making pretzels. Fast, easy and great. item not reviewed by moderator and published
Awesome!! The star of my Oktoberfest party ... I made these with bread flour, a little extra water, and "kneaded" the dough in the food processor with the dough hook. They came out fantastic, THANK YOU for such a great tasting pretzel recipe .... item not reviewed by moderator and published
made these in baking class, so easy and delicious! froze them, reheated and had w/curried cauliflower soup for lunch, thank you AB! item not reviewed by moderator and published
After I made these the first time, my husband has been asking me to make a batch every Sunday! We have one hot out of the oven that night and freeze the rest to heat in the oven as a treat during the week. GREAT recipe! item not reviewed by moderator and published
Outstanding recipe! My husband went to a football game yesterday and mentioned in passing that he had a pretzel at halftime. I thought "HEY I WANT A DANGED BALLPARK PRETZEL AND I WANT ONE NOW." Thanks to Mr. Brown, my best friend google, and a well stocked pantry, I've now enjoyed a better-than-ballpark pretzel. Now I want a hot dog. ;) item not reviewed by moderator and published
So yummy! we made them 1/2 sweet (with cinnamon sprinkle) and 1/2 savory (kosher salt and parmesan cheese). Will make more without shaping them as pretzels (ie: buns) to use for kids' lunches. DELISH! Also, I want to try them with 1/2 whole wheat flour and see what the results are. item not reviewed by moderator and published
great recipe. I've made it several times. Every time though the pretzels stick to the darn parchment grrr! next time I should remember to use my silpats! I also substituted honey for the sugar and the taste was better :D item not reviewed by moderator and published
I absolutely LOVE these soft pretzels...I have made them 2 times so far. It takes awhile to roll out the dough "snakes" as the dough keeps bouncing back to a smaller size, but with a lot of hand pressure I was able to get the 24 inch snakes as recommended. I baked them for 13 minutes, and they didn't seem done at that point so put them in for about 5 more minutes. I was surprised that the pretzel "skin" was so soft the 2nd time around, as I didn't remember this the 1st time. Then remembered that I think I forgot to put the baking soda in the water and wondered if that made a difference. Yum! love love love! thank you! item not reviewed by moderator and published
Hubby made these for the 2nd time and we love them. The taste is terrific and they&amp;#39;re food for the eyes, too, as they brown so beautifully. item not reviewed by moderator and published
I made this for the 3rd time today and they just keep getting better &amp; better and easier &amp; easier to make! For this 3rd time, I changed things up and added 1/2 cup of sourdough starter that I keep. Oh, yum! I also ordered a malt powder that I bought online - (I read that a lot of pretzel makers love the flavor in their pretzels. I used 2 tablespoons of the malt. Still~ even as the directions are and without making any changes, these pretzels are STELLAR! Alton says the recipe yields 8 pretzels and wow- he must be making huge ones! For me, all three times, it makes between 12 to 15 nice sized, delicious pretzels. You&amp;#39;ve just got to try this recipe!! item not reviewed by moderator and published
I used this recipe for making pretzel dogs. They were Awesome! The outside had a bit of a crunch to them but the inside was soft, not doughy. I served the pretzel dogs with honey mustard, but they were so flavorful, we really didn&amp;#39;t need any dipping sauce. It&amp;#39;s a keeper! item not reviewed by moderator and published
Oh Alton! This recipe is so delicious: as great is it is I think next time I&amp;#39;m going to try to use a little less baking soda only because I tasted it a little too much. But these were by far the BEST pretzels I have ever had. My kids and I kinda make an assembly line and that helps a whole lot. They have plenty of fun helping. item not reviewed by moderator and published
Great recipe. I suggest doing a double coat of the egg wash to help get that classic deep brown color we all know and love when it comes to soft pretzels. Recipe also works great to make pretzel buns but I suggest boiling them just a little longer for the buns. item not reviewed by moderator and published
These pretzels are great. They came out perfectly and have a nice taste and consistency. item not reviewed by moderator and published
The only change I did, was to bake the baking soda for 1 hour at 250 degrees on a foil lined baking sheet. They were awesome. They taste better then what I can get in the mall. I froze the extras and then reheat them at 400 degrees for about 3-4 minutes. item not reviewed by moderator and published
THEJOLLYPLATE WOW RATING! TheJollyPlate has been searching high and low for a soft pretzel recipe TheJollyPlate&amp;#39;s entire super picky family will love and TheJollyPlate found it tonight! These were so easy to make and absolutely delish! Do yourself a huge favor and watch the video before you prepare these so you know exactly how to prepare them and you will not be disappointed! Alton gives a couple of tips in his video that you will not only use for this recipe, but probably most yeast/dough rising recipes you prepare. item not reviewed by moderator and published
Did this successfully with einkorn flour. True pretzel flavor and very easy! item not reviewed by moderator and published
Easy recipe and the outcome is a fantastic textured pretzel. I used coarse kosher salt as a substitute. Used some of he dough to make pretzel rolls that were to die for. item not reviewed by moderator and published
You couldn't get a better pretzel on the boardwalk in Atlantic City! item not reviewed by moderator and published
First of all, this is THE BEST dough recipe I've tried. The other ones are either too wet or too dry that I have to keep making adjustments. This was no hassle at all! Even if I don't make pretzels,,, I'm sticking with this dough recipe. Once you make the dough, you can make anything you want with it. Pizza, stromboli, calzones, etc. Now the pretzels turned out so good! I can't believe I made them! My family loved them! My husband is German so you know he loves pretzels! Will be making this again and again. Thanks so much! item not reviewed by moderator and published
Never made pretzels before, these turned out great! i would give them 4.5 starts, i found they tasted a bit yeasty but i'm not very experienced with yeast so i wouldn't know whether you could cut it down just a bit. For us novices a couple of tips-- when the dough is done rising and you are dividing portions, keep the cut portions covered with a damp cloth while forming the pretzels. It took me a while to form my pretzels and the last half of the dough got dry. It took me almost 2 hours to make these and clean up. I made some with salt, and some with rosemary and salt, and both delish. Also there is a video of alton brown making these on Youtube which i found very helpful! item not reviewed by moderator and published
Excellent recipe. Can't wait to try it as hot dog buns. item not reviewed by moderator and published
I have used this recipe many times. It is wonderful! I even got a couple of my friends hooked on it. Though one of them begs me to come over to help her. She's helpless in the kitchen. Hahaha. I've noticed that if you let the recipe rise for a little longer than is listed it works better, but that may just be for my area. It's pretty cold here. OH! And i don't have a stand mixer. Let's just say that calls for some extreme physical exercise. You get tired easily, but it still comes out great! item not reviewed by moderator and published
So easy, So delicious! Out of the blue my son wanted to make his own pretzels. So this was our first try, and they were perfect. I'm eating one now as a next day left over, and they are definitely better the same day as baked. Maybe I'll try freezing left overs next time. item not reviewed by moderator and published
I made these for the second time today. Just before rolling out, I had an emergency and had to stop baking. I didn't want to throw them away, so I punched the air out of the dough, stuffed it in a ziploc and popped it in the fridge. (I was VERY worried they wouldn't turn out as good. A few hours later, I took it out, divided it and let it come to room temp and continued. They still turned out perfect. Alton NEVER lets me down. item not reviewed by moderator and published
I have made this twice with exceptional results. I also used Fleischmans and it worked perfectly. I should also note the this was the FIRST time I've actually tried to bake something from scratch and I was prepared for failure. My husband has been begging for me to make these again and he is a soft pretzel expert. Follow the directions and the recipe will not fail. item not reviewed by moderator and published
Awesome recipe!!! I followed it exactly. I measured flour using a digital scale. I also put oven on warm for about ten minutes then turned it off and waited five minutes. I then put the dough in the oven to rise. I used nonstick cooking spray on the parchment and they slid right off, no sticking. They came out fantastic and I am often hit or miss with recipes involving yeast. A recipe I tried last week for soft pretzels was an epic fail, this one is a definite keeper. item not reviewed by moderator and published
I've made this recipe several times, and I'm getting ready to make it again at the request of my daughters. Each time these pretzels have turned out wonderfully; soft with the perfect chewy texture. I'm sorry I spent so much money over the years buying pretzels at the mall when making them at home is so easy and yields such superior results. Unrelated to my experience with this recipe, I wish reviewers would stick to reviewing the recipe and not their unfortunate experiences with the ingredients of the recipe. If the recipe as written doesn't work for you, then by all means let others know, but please don't give a low rating because an ingredient you purchased didn't perform as expected. item not reviewed by moderator and published
Total failure. I tried Fleischmannn's Active Dry yeast and Fleischmann's Rapid Rise and neither would rise for me. I went through six packets and none of them worked! I followed the instructions and failure every time. The expiration dates are not until next year. Can anyone recommend a store bought yeast that it's a total rip off? I'm so angry that I wasted my time trying this and all I got was garbage. item not reviewed by moderator and published
Such a great recipe! The recipe was straight forward and easy. The only issue I had was even though I oiled the baking sheet the pretzels still stuck and it ruined the backs of many of them. In the future I will forgo to the parchment paper.. item not reviewed by moderator and published
These came out great item not reviewed by moderator and published
These are as easy as they look and taste great. Couldn't find pretzel salt in my local store but found course sea salt works equally well. But pretzel salt can be easily found online. I make these almost once a week now, for movie night, they are so good and easy. item not reviewed by moderator and published
Made these just for fun for my granddaughters birthday. We have a big family so I made three batches! There was only one left at the end of the party. I know I can always rely on a recipe from Alton Brown, item not reviewed by moderator and published
I thought this would be complicated, however Alton showed how easy it is to make soft pretzels My pretzels came out great and tasty. I followed his direction exactly. Nobody can 't say these pretzels are not delicious. item not reviewed by moderator and published
I didn't watch the video, but the tool he's using is probably a spider. They sell them  at Asian markets.<br /> item not reviewed by moderator and published
It's a mesh skimmer.  It's usually used to skim fat.  Here's a link for one:  http://www.williams-sonoma.com/products/2998193/?catalogId=93&amp;sku=2998193&amp;cm_ven=Google_PLA&amp;cm_cat=Shopping&amp;cm_pla=default&amp;cm_ite=default&amp;gclid=CPLSka_gs8QCFdgDgQodX6IACQ&amp;kwid=productads-plaid%5E66628169414-sku%5E2998193-adType%5EPLA-device%5Et-adid%5E45527541703 item not reviewed by moderator and published
This is a tasty cheese dip recipe that we serve with beer bread. Not quite a beer cheese dip, but still has beer somewhere in there! Combine: 2 blocks cream cheese softened 4 oz mayo 4 oz parmesean cheese garlic salt to taste (You can also put some green onions in) Bake the dip in a glass pan for 35 minutes at 350. Stir and serve with cut up beer bread. You could also hollow out a loaf of Vienna bread and bake dip in it. Cut up bread from area you hollowed out and a second loaf for dipping. item not reviewed by moderator and published
The longer it sits the more it is in the "active" stage so you might not end up with the right dough consistency. item not reviewed by moderator and published
The baking soda increases the pH of the water, which enables the pretzels to become nice and brown in the oven. The egg wash does add to the browning, but without the baking soda, they would be no where near the color you would want your pretzels. item not reviewed by moderator and published
We did the same our kids love these. item not reviewed by moderator and published
What I do that works well is to add the salt to the flour before adding that mixture to the foamed yeast so the salt doesn't kill it, but you should also check your water. I had issues with yeast not foaming before I started using bottled water since I have a water softener. item not reviewed by moderator and published
22ounce of weight, not volume. item not reviewed by moderator and published
Liquid weight doesn't equal dry weight. I measured to 22 oz (1 lb, 6 oz 'cause I'm good at the math) and it was perfect. item not reviewed by moderator and published
Apparently, I'm not good at the English. Liquid weight and volume and dry weight and volume are different. item not reviewed by moderator and published
"Never measure what you can weigh" -- Alton Brown. item not reviewed by moderator and published
I didn't use parchment paper, chose one of those nice non-stick baking sheets, and coated the bottom with canola cooking spray (just to be on the safe side) and they popped right off as soon as I slid the spatula under them. It worked like a charm, and the bottoms are nice and crispy, too. item not reviewed by moderator and published
Did they not work? Was the taste off? item not reviewed by moderator and published
If these didn't turn out for you, you did it wrong. I have used this recipe now at least 5 times and they are amazing EVERY time... item not reviewed by moderator and published
I am searching for the same answer. And luck finding out? Or can I even make the dough the night before and then bake the day of party? item not reviewed by moderator and published
We always have leftovers of these, but they aren't as good the next day... But I haven't tried "refreshing" them in the oven... I bet they'd be just as good if you used them the next day and popped them in the oven for maybe 5-6 minutes... (we usually just reheat them in the microwave) item not reviewed by moderator and published
freeze or eat the day of or youll regret it! item not reviewed by moderator and published
You do know the baking soda goes in the boiling water? Not the pretzel dough itself. item not reviewed by moderator and published
I'm in Colorado and I had no issue. Try adding a little bit more water next time to the recipe. item not reviewed by moderator and published
Add a tablespoon more of water, it worked for me. item not reviewed by moderator and published
Maybe you should get some cooking lessons, or better yet, stay away from the kitchen. You obviously have no idea what you're doing. item not reviewed by moderator and published
What was eww? Too salty, too dry, or what? I don't agree with Nikk here just curious what was the issue. Eww just doesn't explain much. item not reviewed by moderator and published
You definitely didn't follow the recipe exactly if they turned out badly... This recipe is PERFECT as written... If at first you don't succeed, try try again ;) It's not the recipe, it's you... item not reviewed by moderator and published
Then you did it wrong :) item not reviewed by moderator and published
The first time I made this recipe I had more pretzels than I needed, so I froze some after the boiling stage (in ziploc bags, separated by parchment sheets. I later baked them and they came out almost as good as the ones I baked right away. item not reviewed by moderator and published
I made a batch and froze half of them. After they came out of the oven and cooled off, I placed each individual pretzel in a ziplock bag and stuck them in the freezer... we just reheated them (a week after baking them) in the microwave on defrost and they bounced back to life, and were not soggy or rubbery. Hope this helps next time! item not reviewed by moderator and published
Hi. Did you freeze them after the baking process or before? I love them but don't need 8 pretzels all at once and would to figure out how to freeze for future consumption!!!??? item not reviewed by moderator and published
Is it Ok to use a little less baking soda? Cause mine had a bad after taste as well. item not reviewed by moderator and published
beieve me, the yeast was bad. this recipe is dang near perfection. get fresh new yeast and give it another go. you will not be dissappointed. item not reviewed by moderator and published
Apparently the concept of yeast is lost to you. Maybe you should do something other than cooking since you have no idea what you're doing. item not reviewed by moderator and published
It's possible that the problem isn't with the yeast. Your water could be too cold, too hot, or have minerals or treatment chemicals that are keeping the yeast from doing its thing. If you do think it's the yeast, get a different brand (i.e. not Fleischmann's). item not reviewed by moderator and published
This recipe is absolute perfection, there was definitely something wrong with either your yeast or your process... Did you use WARM water when proofing it? Did you proof it at all? It wasn't the recipe... And it appears that nikkitrollslayer is a troll... LOL item not reviewed by moderator and published

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