Homemade Soft Pretzels

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I made these with my two year old's help. They were easy and incredibly yummy. We both had a blast making them and eating them!

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I've made three batches. Don't be afraid to make the rolls longer and have a thinner pretzel. They will stay together in the boiling water.

My husband and his friend love these! I know I'll be making them for fantasy football draft day and for sports watching snacks in the fall and winter. Plus, I love the smell of yeast in the house.

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I thought this recipe was great. It tasted just like pretzels I had in Germany!

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this recipe is amazing. im not a baker at all im actually a regular chef and hate baking but this recipe is so easy. they are delicious. the only trick is getting the rolling of the ropes down. that and i had a hard time keeping the pretzels in their shape when boiling them. all around awesome!!

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These turned out awesome. I halved the recipe and they came out great. Other than just taking the recipe and cutting everthing in half, I used the full 10 cups of water and 2/3 cup of baking soda because I didn't want to mess with results from that dilution and what that would do. I think it would probably be ok. Also, I didn't have pretzel salt, but I did have margarita salt that worked fine.

Today for lunch, I cut a pretzel halfways and had it with turkey, lettuce, and mustard. It was great!

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These are about the best pretzels I've had. I looked at many recipes for them, read many commentaries on them, and this seemed like the most realistic, authentic, and easily-workable recipe.

Exceptions I made to the recipe:
-The initial temp I had for the yeast water had dropped to 106F by the time I got the yeast into it.
-I used non-iodized salt rather than kosher salt as an ingredient, but cut back to 1.5 tsp because I forgot to get unsalted butter.
-I used 1.5 Tbsp of sugar.
-I had to add about 5 Tbsp of water during kneading, possibly because I measured rather than weighed the flour.
-I used coarse sea salt for the topping, which worked out very well.
-I made two with roasted sesame seeds plus salt on two of them, which worked out great.
-My oven runs a little hot, I had it set at about 435F and the pretzels were done in 10 minutes or a bit over. The bottoms were very well done at that point (which helped bring out the pretzel flavor, and the insides were completely done.
-I don't have a mixer of any sort, so I had to knead by hand - about 5 minutes is what I did, maybe a little more. I tried to go by texture and appearance.
-I didn't bother with parchment paper, just some corn oil. They didn't stick - I don't know if this made any difference in how they cooked up or tasted.

This is the first yeast-based baked product I've made from scratch and it worked out very well - giving me the confidence to try some more.

This recipe is highly recommended!

Because they don't quite push me over the edge into Nirvana (possibly my fault of course, I have to rate them less than perfect. Sorry, I'm kind of picky. I give them a 4 out of 5, though I'd go 4.5 if I could.

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i have never baked anything other than instant cake, but i felt ambitious to try this after watching the episode. they are the one of the best pretzel EVER, Csecond to actually going to germany and having a bretzel but this recipe is so easy and i will defintely do this more often!!

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My sister who is 12 loves to make these now, and we all love eating them. The texture is so great, and its a lot easier than I thought it would be. I am able to keep them in plastic bags an reheat them in the microwave as needed for about 5 days. I like the left overs split in half, lightly buttered then sprinkled with cinnamon sugar. Fresh from the oven can hold on their own, or with nacho sauce or peanut butter.

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The first time I made these for my family, I don't think I rolled them out quite thin enough, because when they came out of the oven, they were massive! Surprisingly, none of them were undercooked, though. I made them a couple days later for a party and rolled them thinner, and my friends LOVED them and continually ask me to make more. Amazing recipe, Alton!

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These are delicious and surprisingly easy! Tastes just like the ones I crave and spend so much money on! Watch the baking times. I made mine 4 oz each (plenty big and they were perfectly baked in 11 minutes! If you love pretzels and love to cook make these!!!