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Average Rating:
Total Reviews: 28
Showing 1-10 of 28
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By Wifey Loves To Cook
on April 18, 2012
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Really really not good. :( I am so glad to see all of the other rating say the same thing, as I was wondering if I had just messed up. This tasted NOTHING like a pretzel. And now I have a whole container of Agave Nectar and don't know what to do with it!
By milo1984
on March 12, 2012
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More like crackers than pretzels. The dough was very dry and tough to work with. Alton Brown's recipe much better.
By FREEJHON
on November 17, 2011
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These pretzels are not what I was looking for. Dried out and tasteless.
By Rmom3
on November 15, 2011
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Dry, no flavor! Very disappointed in this recipe. My son and I read over this recipe very carefully and made sure we didn't forget any ingredients or steps. There is something wrong with this recipe!
By karen.pollard_1...
Rochester, NH
on April 23, 2011
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I also wish I'd read the reviews. Really dry dough. After rolling out the quarters and slicing I let it sit covered a bit with a damp towel, and that improved the ability to turn it into a tube for the pretzels. The cooked pretzel was flavorless except for the toppings.
By lynn.gallager_1...
Victoria, TX
on March 09, 2011
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I wish I'd read the other reviews... I had the same problems: they were tough, dry, flavorless, and burned. This is the first Guy Fieri recipe I've tried that wasn't just wonderful... and I wasn't happy about having to purchase a pricey bottle of agave nectar just for this recipe, either!
By herraa
ohio
on March 01, 2011
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only clicked on the one star caause it seems you have to pick one,, this was awful,,tasted bland and my family who eats everything but with a critics tongue,,, absolutely hated them,,hates the wheat flour,, they went in the garbage,,, we made them correct,, they just had zero taste
By FrillyApron
Georgia
on February 05, 2011
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We found this recipe in the foodnetwork magazine... and it turned out AMAZING!!!! We followed the recipe step by step, they were delicious, easy to make and will definitely stay in "my favorites". They turned out thick, puffy and scrumptious. It was fun to experiment with different fillings and flavors.. the last batch turned out the best because the dough had a little longer to sit out and thicken up. Dip 'em in mustard if they're salty or cover with confectioner sugar if they're sweet..... and prepare to fall in love. : Thanks GUY!
By azriona
on February 02, 2011
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Should have read the reviews. I love the combinations that Guy has - but the recipe doesn't work as written. I had better luck getting the pretzels to come out baked and soft when I turned the oven temp down to 375 and baked for 15 minutes. But worse - I just didn't like the flavor of the basic pretzel itself. It tastes kind of yeasty, and not in a good way. Skip the basic pretzel dough recipe - but keep the fillings!
By jade.soser
Sunnyvale, CA
on January 31, 2011
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I was also excited to try these when I saw them in the magazine. I made a test-batch today for Sunday's Super Bowl party. I'm glad I did! These turned out too crispy and very bland. I made them plain and was only able to salvage the last pan by making them slightly larger and brushing with butter instead of egg. I will try Bobby Flay's or Alton Brown's highly rated recipes for the party.