Homemade Soft Pretzels

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Absolutely fantastic recipe! It really helps to watch this episode before making these pretzels (it's funny too!. One problem I had - I made these pretzels yesterday morning and stored them in a paper bag overnight. Today, they didn't have the crunchy outside (also, a little soggy and all the salt fell off. There is probably a better way to store these overnight...

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Loved these pretzels which I made vegan by using Earth Balance as the butter substitute and omitting the egg - just using water which works just as well. These are delicious!

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YUM! Just made these w/my 4 year old and we had a lot of fun & they were absolutely delicious. We made one tray w/cinnamon & sugar and the other tray was "everything." These are probably the best soft pretzels I have ever had.

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Absolutely wonderful! A complete hit at my husbands birthday. I didn't make them into the traditional pretzel shape, but rather make them into about 6" long pretzel sticks. A doough batch makes about 40 pretzel sticks, perfect for a crowd. Thanks!!!

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Super easy, but take the time to read through and prepare everything before you get going to roll! I even swapped out 1 C. Of the flour for while wheat, still super soft and yummy!

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Love them! Thanks for the great recipe!

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OMG!! Crazy good!! I even used yeast that was about to expire and they still were ridiculous! Very easy to make. I hate yeast based recipes, but if you have a Kitchenaid or the equivalent, try this recipe. The hardest part is trying to form traditional pretzel shapes. So...make your own shape, but, TRY THIS RECIPE!!!

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I used the recipe as a base with a few changes. They wound up being out of this world good, made a double batch and used half beer for the liquid. Had seen this mentioned in a NY Times article about baking your baking soda by itself to up the alkalinity of it. 250 degrees for a hour and I'm not quite sure if that was it, or that I upped the amount to a little over 1 cup. I was making brats at the time so made small hotdog shaped buns. The color turned out just great way darker in color then Alton's and can't say they were as good as the southern Germany ones have never had those O.o Will be making again and have been asked by every person I gave some to how did ya make those ? Anyway sorry for the wall of text but just wanted to share my changes and give it a 5 star. :

P.S. Will use all beer next time and see how it turns out

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Let's get this straight. These are not the pretzels one finds in southern Germany. I don't know what they do there (lye maybe? to make them as good as they are, but I will say Alton's recipe comes fairly close. This recipe is tasty. Husband just ate 5 in a row.

I improvised and made pretzel rolls with some gruyere cheese and chopped ham. Bun shaped rolls with a cross shape cut on top, then some shredded cheese and ham. Booyah! Some salt on top doesn't hurt either.

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I made them twice and they are so good. I will make them again.