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Soft Pretzels

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An array of mustards -- ranging from spicy to sweet, smooth to grainy -- adds intrigue to these easy-to-make soft pretzels. Pretzel salt is available from Spice Barn.

Source: Martha Stewart Living, October 2008
Yield

Ingredients

Directions

Cook's Notes

To save time, store-bought bread dough can be used in place of homemade; start at step 4.

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Reviews

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How would you rate this recipe?
73
  • JulieMeyer
    23 SEP, 2012
    Fun to make. They were a little doughier than I expected, so next time I'll lower the oven temp and bake a little longer. The kids had fun helping and loved the hot bath they got before baking.
    Reply
  • Josh Wilson
    1 AUG, 2012
    I always love what you make Lucinda. These pretzels are awesome. I didn't let my first batch drain long enough after boiling. Second time was the time. These are delicious.
    Reply
  • PeterPaul
    5 NOV, 2011
    I made this with whole wheat sourdough bread and things turned out well. My dough was too thick and I used a convection bake instead of regular bake. The pretzels came out good and I still had enough left for my sausage mushroom whole wheat sourdough pizza. Next time I'll roll the dough thinner, turn down the boiling water to a simmer and use a conventional bake.
    Reply
  • betsyrisch
    28 AUG, 2011
    Bummer- same thing happened to me....the first one I boiled, COMPLETELY fell apart into several pieces. For the next ones, I shaped them into bagel-shape and that worked out ok.
    Reply
  • alisaterry
    28 DEC, 2008
    The trick to pretzels, I am finding, is to use a somewhat sticky dough and roll the ropes VERY thin. If I don't do them stringy enough, I usually end up with giant poofy knots instead of pretzel shapes. If the dough isn't somewhat sticky, they lose their shape in the water.
    Reply
  • coolparkolay
    11 DEC, 2008
    I made these pretzels and had a terrible time with the boiling water. They fell into pieces and I am not sure why. I make doughs quite a bit and would love some insight to what may have been the problem, because I do want to make them again.
    Reply
  • UrthGuru
    31 OCT, 2008
    This recipe was extremely simple. My brother has never made anything from scratch and he and I had a blast making these pretzels, and they were GOOD! To change it up from pretzel salt we also used some roasted minced garlic and some toasted sesame seeds on some.
    Reply
  • UrthGuru
    31 OCT, 2008
    This recipe was extremely simple. My brother has never made anything from scratch and he and I had a blast making these pretzels, and they were GOOD! To change it up from pretzel salt we also used some roasted minced garlic and some toasted sesame seeds on some.
    Reply

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