Homemade Soft Pretzels
Show: Good Eats
Episode: Pretzel Logic
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- Recipe categories: Dairy, Eggs,
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Average Rating:
Total Reviews: 449
Showing 421-430 of 449
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By oldarmy.1_7984052
Thonotosassa, FL
on August 02, 2007
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Very easy to follow and use.
By mch2212_2337036
Atlanta, GA
on July 30, 2007
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I found these good but instead of the bath he called for I used non-diastatic malt powder (King Arthur Flour and sugar, the same as they use for bagels. They turned out well and went quickly.
By jring_2898611
Sugar Land, TX
on July 28, 2007
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Alton nailed this one. What a great recipe and great pretzel. Fun to make and even more fun to eat!
By canthonynev_8060695
Johnstown, PA
on July 28, 2007
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This was much easier than I thought it would be after seeing it on the show--with patience, this is very easy to get right and it pays off. My dough took a long time to rise--but the warming drawer on my oven sped things up nicely. Will definitely make again.
By 6809alcoma_8051253
Pittsburgh, PA
on July 25, 2007
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These homemade soft pretzels are outstanding BUT I'm glad that I watched this episode of "Good Eats" because the online recipe is missing a crucial step. After the dough rises and you roll it out and put in on the baking sheets, the recipe says to then drop the pretzels into the boiling water/baking soda mixture. That is incorrect - first you must bake the pretzels for about 14 minutes and then drop them in the boiling water mixture, brush on the egg yolk mixture, salt and then bake a second time for 10-14 minutes. Hope this helps someone who is trying to make these and not getting the desired results.
By jackramsey_6857267
Bernice, OK
on July 24, 2007
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Once again AB knocks it out of the park, a wonderful recipe easy as advertised. Makes a better pretzel than you can buy at the ball park or the mall.
By jodibossak
Austell, GA
on July 24, 2007
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These were easy to make and delish - this would be a great recipe to make with your children. I will definitely do this again.
By jeffne_8029478
pinkytown, NE
on July 21, 2007
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I went ahead and used a lye dip for these, and they were fantastic. Almost as good as I had on a recent trip to Bavaria. All in all a very easy recipe even for an inexperienced baker like me.
Watching the show definitely helped me with the flatten-roll-stretch-knot steps.
I'm thinking of trying this with a rye flour blend next to see if I can get a bit more of that central european flavor.
By shoup_eric_2826467
Waco, TX
on July 21, 2007
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quick, easy, and oh so good
By phos1990
Carpinteria, CA
on July 20, 2007
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Although I trust Mr. Brown's recipes implictly, I was still a little surprised that these pretzels tasted EXACTLY the same as a purchased soft pretzel. They were very easy to make and truly delicious! I had to use kosher salt because I have not yet received my "pretzel salt" that I ordered online. They were still terrific, but I can hardly wait to make them again with the correct salt topping. Just another great recipe in a long line of superior recipes from AB!