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Homemade Soft Pretzels Recipe

Homemade Soft Pretzels

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (449)

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Average Rating:

Total Reviews: 449

Showing 401-410 of 449

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  • on February 20, 2008

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    Well, which is it? Do I bake, boil, bake or just follow the recipe as written. I didn't see the show. I can't post this without rating it so I'm giving it a 5 based upon how great Alton's other recipes are

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  • on February 20, 2008

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    This is a perfect recipe that produces a soft and chewy inside and crispy outside. The taste is buttery and the recipe is easy to follow.
    I highly recommend this recipe.

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  • on February 08, 2008

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    I cannot believe how easy it is to make this recipe. It turned out great. It all was gone on the first day.

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  • on January 22, 2008

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    So good. Exactly like the ones at the mall. Although these are made at home and you don't know exactly what is in the ones at the mall. I figure you can make this recipe for a dollar (8 Pretzels. At the mall you spending what, 2.50 each. They are soft and brown on the out side. So delicious. I cook them on non stick foil and have better results than the parchment.

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  • on January 19, 2008

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    I just finished making these pretzels for my hubby and mother-in-law. We all agreed they are awesome! I think they are perfect and so easy to make. I thought they would be a bit more difficult but not so. This is a fun keeper of a recipe. These definitely rival the best of the mall stores!

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  • on January 10, 2008

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    Easy and fun to do with pre-schoolers. We added a step at the end, during cooling. Dip in melted butter and then into cinnamon sugar mixture in a flat bowl, or sprinkle with parmesean cheese.

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  • on January 04, 2008

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    Made these yesterday. Very easy. I did take half of them and placed on rack in freezer from the cooling rack while firm enough to handle to bag up for future snack.

    It's snack time! I followed the store bought frozen pretzel directions of moisten, salt then zap for 30 sec. (I did for 1 min because of size of these and I have to tell you they are great!
    Thanks Alton! Luv ya!

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  • on December 22, 2007

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    This is even good as a loaf of bread!!!

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  • on December 11, 2007

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    I decided to make these for an Oktoberfest party at my German neighbor's house. Two batches disappeared in minutes, and the Germans said they were better than they got in Europe. Now I have to bake batch after batch. I make 12 per batch (3 oz. dough per pretzel. I found out they don't keep well, but that hasn't been a problem!

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  • on December 06, 2007

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    I made this today and it was all eaten within minutes. This is absolutely better than store bought.

    I'm west indian and the dough is the same as what we use to make floats which is fry in oil.

    Will be making this again. This is my second food network recipe. I make the pumpkin cheesecake by Paula D. and now this one.

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