Homemade Soft Pretzels

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These came out well, but still did not quite have the right flavor on the crust as lye-dipped pretzels. Plain baking soda is simply not alkaline enough.

THEN, I found out the SIMPLE process of BAKING your baking soda for an hour at 250 - 300 degrees (Store it in an airtight container, like a jar, and my pretzels came out MUCH more authentic, without the terror/paranoia of using lye.

The full details were printed in a NY Times Article: "For Old Fashioned Flavor, Bake the Baking Soda" published Sept. 14, 2010 by The Curious Cook (Food network forbids the publishing of a link, so you'll have to do a Web Search to find it - sorry!.


You'll be amazed at the results!

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I made these for my daughter and her friends for a sleep over party. All of her friends are Good Eats fans and they loved them. I made some rarebit to dip them in. Also a huge hit. Must remember to make sure the ends are really pinched to the body or they unravel in the water bath and you get a pretzel log.

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I made these today for a football party, everyone thought they were great! It tool me about 2 hours and 10 minutes total to do them, as I do not have a nice mixer and had to mix the dough by hand, but they came out awesome! I also made a beer cheese dip to go along with them. The cheese dip was made with New Glarus Brewing's Spotted Cow ale, milk, sharp cheddar (Wisconsin only, and some flour to help it thicken up. The only thing that could have been a little better was if I had a mixer as that would have helped add a little more air to the mixing and made the dough fluffier. Definitely gonna make this recipe again!

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Perfect with the rarebit sauce!!!!

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I found these pretzels to be too salty, even without the pretzel salt sprinkled on top. I would probably cut the salt to 1-1.5 tsp. Other than that, they tasted great. Also, I only needed to bake for 11 min. I also made some cinnamon sugar ones. You have to sprinkle a lot of sugar on top to taste any trace of sweetness.

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Another amazing Alton Brown recipe! I used instant yeast instead of active dry and they still turned out amazing. I also made pretzel buns out of half the dough. This is definitely a keeper.

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This is an excellent pretzel recipe! The first time I made these they didn't come out as expected and I was very disappointed. However, I knew it had to be my mistake, so I tried again and they came out perfect. Here are the things I think I did wrong: 1 I kneaded by hand and didn't use the standing mixer (I don't think I kneaded long enough. 2 I used a smaller 5 qt pan but the same amount of baking soda. Make sure to use the 8 qt pan or reduce the baking soda proportionately. 3 I think I left the pretzels in the water too long. This time I fixed all of the above and also cooked the pretzels on a pizza stone. The stone worked perfectly and they came out golden brown. I also used a large spatula typically used for pancakes to remove the pretzel from the water. This helped maintain the pretzel shape. Lesson learned: if at first you don't succeed, try again! :

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These turned out beautiful AND tasty. I enjoy cooking but not baking. These were easy and fun to make. My kids love them and I will be making them again!

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Just finished making these. It's a great soft pretzel ---crispy outside, soft and chewy within. I made 12 instead of the 8 as suggested and I thought they were still a little big. Will give them as gifts this holiday along with some good mustard. This recipe is a keeper for sure.

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Just took a batch out of the oven and OMG!! Fantastic! I rolled out the dough into two rectangles about 18x8. I spread a refried bean, cream cheese, garlic powder, onion power, cayenne pepper, and chili powder mixture on one long half and sprinkled with grated cheddar. The other I spread with shredded chicken, hot sauce, ranch dressing and shredded mozzarella. Then rolled the long side and cut into 8 pieces (jelly roll style. They came out fantastic. Alton does it again!