Homemade Soft Pretzels

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They are delicious! But every time I have made them they stick to the parchment paper. What am I doing wrong?

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I've been wanting to do homemade pretzels for a long time, but it always sounded so tricky and time-consuming, with the rising and the shaping and the soaking and all. This recipe promised me pretzels in 2 hours, though, and Good Eats recipes have never let me down, so I gave it a try...and I'm SO glad I did! These are buttery, chewy, PERFECT pretzels, better than any restaurant's, and just as good as a Philly street vendor's. And the whole process, from mixing to cleanup, was pretty fast and easy. I'll be making another batch within the week.

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One of the best baked items I've ever made! Absolutely easy and amazing and impressive ... I made 12" ropes and just tied them in a knot. The first batch I made into full-on pretzel shapes, but they came out way too humongous. They still puff up nicely as knots but are a much more practical size to eat ... Also, I mixed the dough by hand, not with a mixer .. I used one-third whole wheat flour and two-thirds white flour ... Pretzel salt is unnecessary -- kosher salt works just fine.

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amazing recipe, truly the science incorporated into the cooking makes the difference in the taste. i used sea salt the first time i made these and it kind of melted into the pretzels, but when i bought kosher salt it stayed on top beautifully.

everyone loves these, and i love them too much

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Made the recipe into 16 dinner rolls and they were great! After they came out of the water I cut an "X" on the top and then stuck them in the oven. Dinner guests asked to take home the few leftovers and my husband wanted to know how soon I could make them again. I love Alton's recipes.

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It's always the simple things that catch your breath. This was hands down the best pretzel I have ever tasted in my life. All the flavor of a classic hard pretzel but deliciously soft.

Tip: don't just egg-wash the top - brush the wash over the entire pretzel (except the part facing the parchment of course. I like pretzels that are darker brown, so I turned the oven on broil after 12 minutes, and 3-4 minutes later had the most beautiful pretzels I've ever seen, let alone tasted.

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AMAZING!!! This time, I used 5 ounces of whole wheat flour, and they are absolutely fantastic.

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Absolutely fantastic recipe! It really helps to watch this episode before making these pretzels (it's funny too!. One problem I had - I made these pretzels yesterday morning and stored them in a paper bag overnight. Today, they didn't have the crunchy outside (also, a little soggy and all the salt fell off. There is probably a better way to store these overnight...

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Loved these pretzels which I made vegan by using Earth Balance as the butter substitute and omitting the egg - just using water which works just as well. These are delicious!

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YUM! Just made these w/my 4 year old and we had a lot of fun & they were absolutely delicious. We made one tray w/cinnamon & sugar and the other tray was "everything." These are probably the best soft pretzels I have ever had.