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Homemade Soft Pretzels Recipe

Homemade Soft Pretzels

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Average Rating:

Total Reviews: 453

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  • on January 23, 2009

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    These are by far the best tasting soft pretzels i've ever had, and with so few ingredients i can make them whenever the craving hits me. My husband loves the crappy frozen soft pretzels from the mall vendor, so he was blown away when i presented him with a whole plate of fresh made. Our friends all love them too.

    I follow the recipe to the T and have never come up with a metallic taste. The only problem i encountered was the pretzels sticking to the pan/parchment. I tried a combination of grease with the paper, without, blotting the pretzel after the water bath. But they practically bonded to whatever i baked them on. I think I finally figured it out on my last attempt; after the water bath i placed them on a sheet of foil to cool and drain. Then moved them to a greased baking sheet (no parchment and finished with the egg wash & salt. They didn't stick!

    Thanks Alton!

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  • on January 22, 2009

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    I followed the recipe exactly, the pretzels were awesome & so simple to make.The second time I made them I stuffed them with cream cheese & jalapenos, they were over the top. I am now stuffing them with any thing I can think of and they always get rave reviews from friends & family. Thank you Elton for one of the best recipes I have ever found.

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  • on January 18, 2009

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    These were a lot quicker and easier to make than I had expected. Had to ad more flour(by volume than the recipe called for, but it's really cold so the flour was probably dry.

    My wife loves soft pretzels and was speechless for her first and second bite. No more mall pretzels for us. I took them to a church gathering and everyone loved them.

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  • on January 18, 2009

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    I followed this recipe exactly and it turned out PERFECTLY. I have never made pretzels before, and I simply can't believe how amazing they came out! What an awesome recipe!

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  • on January 17, 2009

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    I have been tossing around ideas for something to bring to a Superbowl party, and these pretzels are IT! The flavor is better than any soft pretzel I've had growing up in the Philly area.
    When I tried this recipe is was almost lunchtime, and I happened to have hot dogs in the house (never happens, so I took some of the dough, rolled it into a rectangle, then wrapped the dogs up, sealed the edges, and used the same technique as cooking the pretzels i.e. waterbath for 30 secs, then the oven.
    WOW! Aside from your pooch,it's the best dog you'll ever have. My husband was looking for more.

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  • on January 10, 2009

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    Since moving to VA I miss my weekend stops to the farmers market to buy pretzels. Now that I've made these pretzel I don't have to rush back to DE to by stacks of pretzels to freeze. I didn't have the metal taste, I used a non-stick pot and only 1 tablespoon of baking soda. That worked for me. They came out great. I will be making them again and again.

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  • on January 02, 2009

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    Finally I have a recipe that yields the most precious of childhood memories: the Philly soft pretzel. Alton's recipe combines the best elements of the Philly, German and NY soft pretzel to create delicioso treats.
    Does a "lye" wash make any difference to the taste?
    Well Done AB! I might even pack some the next time I fire up my RT 1150

    Rich

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  • on January 01, 2009

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    ok, so i made these pretzels and we really loved them. I thought they tested more like a bagel than a pretzel but either way, we loved them. they were also very easy to make. i also read the reviews before making them and just put water and a little bit of baking soda and we had no metallic taste.

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  • on December 31, 2008

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    I loved making these pretzels with my niece and nephew who happily made the twists and sprinkled salt. THE TYPE OF POT YOU USE FOR BOILING MAY CAUSE THE METALLIC TASTE. Do not use an aluminum or copper pot, use one with a non-stick or enamel coating. I think stainless steel is OK too. The baking soda solution makes a weak but reactive base solution (think what happens when you add baking soda to lemon juice or buttermilk. This will react with the metal, thus giving the metallic taste and in the case of copper, the green color!
    QUESTION: my pretzels did not come out smooth and dark brown like the ones you find in the bakery, any tricks out there?

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  • on December 27, 2008

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    I made these pretzels a few months ago and am 'proving' the dough now for another batch.
    They turned out great the first time, just thought it was worth clarifying that the 'metallic' taste that a few people have tasted is due to the bicarb soda used whilst boiling the pretzels.
    Instead of putting 3/4 cup, I only used 2 tsp. As the mixture boils with the addition of more pretzels, the liquid thickens and becomes more 'metallic' so it might be worth changing pots or just working quickly!
    However, the soda helps get that 'brown, pretzel' taste... so it's up to the person making them or eating them.
    I love these with mustard... we can't get pretzels here in aus.. so they rock!
    i miss food network - :(

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