German-style pretzels

This recipe was the hit! So soft and chewy. They are really quick to make and a big crowd pleaser. Only wish I'd made more!  -  20 Jan 2017

Really easy to make and very tasty- the only thing to be aware of is that they also need an hour to prove on top of the time given so really 1hour and 50 minutes to make. I will certainly be doing them again though. :-)  -  02 Jan 2016

I've been baking for many years now and one thing I've learned is~ There is a way to get around any problem. After reading everyone's reviews I made some changes in the actual baking. Not the recipe, that was perfect. For the people that had trouble rolling: It's a must to kneed long enough for a light, smooth dough (I have a Kitchen Aid that is worth it's weight in gold!) and let it rise until double in an oiled bowl. If the dough doesn't rise long enough you end up with a tough, rubbery dough that will not stay put. After I rolled out the dough, made the pretzel and dunked it in the water/soda, I laid it on a paper towel just long enough to turn it back on my hand and then on my cookie sheet. This way they didn't puddle in the excess water and it's easy to reshape them. I use ordinary baking sheets, sprayed with Pam, and I baked them in the middle of my oven. They literally slipped off the baking sheet and were a golden brown top and bottom. I see no need for Parchment paper. Do they taste exactly like Mall Pretzles? Who cares? They are so good I've already eaten two! Oink! I know the remainder will be gone as soon as the rest of the family gets home and then they'll be clamoring for MORE. Thanks Jeannie!  -  09 Jan 2004  (Review from Allrecipes US | Canada)