Homemade Soft Pretzels

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These are amazing. I made a jalapeno cheese dip for them, & it was perfect. I left them in a few minutes too long so they had a harder crust than usual, but they were chewy and delicious inside, & definitely tasted like pretzels. I made some into pretzel shapes, some into buns, & some into bites. I am convinced that the people who gave these less than 4 or 5 stars made them wrong. Will definitely make these again, & often.

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After coming back from a summer trip to Germany, I found myself pining for some wonderful soft pretzels. Not being able to find any bakeries carrying them in my area, I decided to try my hand at making them myself. This was my first time making pretzels from scratch, and I must say it went wonderfully! I LOVE these!! Just a side note: weigh out the flour rather than measuring it by volume. When I weighed out 4.5 cups, it was quite a bit over the 22 ounces. I also couldn't find Pretzel salt, so I used sea salt, which I find to be a pretty good substitution.

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These are a great pretzel recipe however the baking soda boil cannot give you that delicious don't skin you crave. your only option is lye. I use 1kg water and add 30 grams lye soak pretzel in solution for 1 minute then bake as normal

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I have never reviewed a recipe on Food Network, but have cooked from it for years. I felt this deserved a review. This recipe is fantastic. I didn't watch the video first, though I would recommend it, but following directions worked fine. The pretzels are amazing and paired with spicy mustard, they are unbelievable.

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I make this recipe a lot for football games, and everyone loves it. People consistently ask me for this recipe!

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My first try at making bread/pretzels. The directions are straightfoward and I watched the videos also. My batch ended up soft, but dense and too moist, not what I expected. I also expected more of a pretzel taste. But then is recipe is bagel based. The 30 sec boil left some of my pretzels gummy which I suspect lead them to be too moist after baking them. I also had to add 5-7 minutes baking time to my batches. I was disappointed that the batch tasted more like a pretzelish eggy salted dense bread and less like a pretzel.

While other reviews rave about this recipe, and claim that this is one of the best recipes around, I would consider using other recipes before using this one again.

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Easy to follow, and my pretzels turned out pretty darn tasty for a first try! I didn't use pretzel salt to top them though, I just used the kosher salt. Perfect way to satisfy a craving, and SO easy!

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I have made this recipe twice and both times more than successful!! This time I made regular pretzels and pretzel wrapped cheddar bratwurst.... amazing. I got 6 brats and 6 pretzels from the recipe. What a great and easy recipe that is a no fail.

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Simply awesome

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good "stadium" style pretzel, not the "mall" type pretzel. used kosher salt not pretzel salt, worked fine. turned out very well. overall very nice.