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Homemade Soft Pretzels Recipe

Homemade Soft Pretzels

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Average Rating:

Total Reviews: 449

Showing 71-80 of 449

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  • on April 15, 2012

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    Absolutely wonderful! A complete hit at my husbands birthday. I didn't make them into the traditional pretzel shape, but rather make them into about 6" long pretzel sticks. A doough batch makes about 40 pretzel sticks, perfect for a crowd. Thanks!!!

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  • on April 11, 2012

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    Super easy, but take the time to read through and prepare everything before you get going to roll! I even swapped out 1 C. Of the flour for while wheat, still super soft and yummy!

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  • on April 01, 2012

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    Love them! Thanks for the great recipe!

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  • on March 28, 2012

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    OMG!! Crazy good!! I even used yeast that was about to expire and they still were ridiculous! Very easy to make. I hate yeast based recipes, but if you have a Kitchenaid or the equivalent, try this recipe. The hardest part is trying to form traditional pretzel shapes. So...make your own shape, but, TRY THIS RECIPE!!!

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  • on March 12, 2012

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    I used the recipe as a base with a few changes. They wound up being out of this world good, made a double batch and used half beer for the liquid. Had seen this mentioned in a NY Times article about baking your baking soda by itself to up the alkalinity of it. 250 degrees for a hour and I'm not quite sure if that was it, or that I upped the amount to a little over 1 cup. I was making brats at the time so made small hotdog shaped buns. The color turned out just great way darker in color then Alton's and can't say they were as good as the southern Germany ones have never had those O.o Will be making again and have been asked by every person I gave some to how did ya make those ? Anyway sorry for the wall of text but just wanted to share my changes and give it a 5 star. :

    P.S. Will use all beer next time and see how it turns out

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  • on March 10, 2012

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    Let's get this straight. These are not the pretzels one finds in southern Germany. I don't know what they do there (lye maybe? to make them as good as they are, but I will say Alton's recipe comes fairly close. This recipe is tasty. Husband just ate 5 in a row.

    I improvised and made pretzel rolls with some gruyere cheese and chopped ham. Bun shaped rolls with a cross shape cut on top, then some shredded cheese and ham. Booyah! Some salt on top doesn't hurt either.

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  • on March 06, 2012

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    I made them twice and they are so good. I will make them again.

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  • on March 06, 2012

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    DELICIOUS

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  • on March 05, 2012

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    I've been on a pretzel kick lately and so, it made sense to try and make some at home. While searching for a recipe, a good friend forward this recipe to me. It struck me as easy and somewhat foolproof. Wow! The result was great! Surly, rolling out the dough evenly took a bit of practice. But, the result was well worth it. I cut the dough in half before resting and rising. I let one half of the dough to rest as is. As for the other half, I folded it with rehydrated raisins to make raisin pretzels. Mmmm....it was a success! Give this a try and you'll love it!

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  • on March 03, 2012

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    What a yummy recipe ,my guys were eating the first pan way before the 5 minute cooling time was over!!! Will be making this again. I will be a bit more careful with the salt, easy to overdo, at least to me, the guys well too salty is not possible LOL

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