Homemade Soft Pretzels

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Okay - here we go. I also had a problem with the pretzels sticking to the parchment paper and I'm a seasoned cook. What I did to resolve this was to have another sheet ready and well oiled. Once the pretzels are completely ready for the oven (boiled, egg-washed, seasoned I passed them over to the other sheet with a quick pit stop first over a paper towel, thus eliminating the extra egg wash. Worked beautifully - slid right off. Now, another point here. If you give the pretzels a little rest before boiling they'll just look all that much more beautiful. They kinda rise a bit and that step gives it that little extra something which is well worth the wait. Great recipe. I just made some sweet and salty. Sprinkled a bit of sugar on first then the salt. Made a little dipping sauce of mustard, honey and ground mustard seed, so it is sweet but not too sweet. Whatever your liking is on this one folks.

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The taste was spot-on. Mine didn't get that dark brown mahogany color though. Surprisingly easy recipe and a great dough to work with.

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My friend had me make them at her Oktoberfest party. They were very tasty! They became very brown in the over. Crispy outside, soft and warm inside. We had various mustards and I also dipped mine in a port cheddar spread! Yummy! I rent a ski house in New Hampshire with several friends we are going to have the children make them for a treat and activity. Only drawback the pretzels stuck to the parchment even with the veg oil. They released somewhat after cooling a bit. Next time I will oil the cookie sheet and place them on it directly and see how that works. I like some of the ideas below...butter and sugar, chocolate, or wrap hot dogs

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This was the best pretzel I have ever made.

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Thank you Alton for this perfect pretzel recipe. It is sooooo worth the time and effort to make these. Make this exactly as directed and you will not go wrong.

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Delish! AND fun & easy to make. Loved the textures and taste. I made two batches simultaneously since I couldn't fit a double batch in my Kitchenaid. Also, used bread flour because that's what I had on hand. Seemed to work out very well.

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A delicious and easy recipe! I re-watched the episode before and used his techniques for weighing, rolling, boiling, and baking the dough. They turned out beautifully brown and very tasty. I only had kosher salt, so I'll buy pretzel salt for the next time to be exactly like his. Thanks AB!

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These are excellent. I have tried many soft pretzel recipes and this is so far the best one!!

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This recipe is exactly what I was looking for. Well, almost. I made 2 changes. I used non diastatic malt in place of the sugar. I fell like both texture and taste were enhanced. I also used a lye bath in place of baking soda bath and egg wash. What a difference. Terrific!

A friend and I spent the morning making these as well as some fresh mozzarella! We had a blast!

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These are awesome. Though I did not actually use this dough recipe, I used Alton's technique for boiling and baking the pretzels. I ended up with perfectly brown and chewy pretzels that made some Germans very happy. I look forward to making this recipe again in the near future!