Made these today and did everything that should have made them come out bad. I did not level off my flour, I used all purpose flour, I cut my room temp butter in with a pastry cutter, I mixed the dough on low to start, then bumped it up to knead, and I did back off on the salt because I used salted butter. Took dough out of fridge (8 plus hour rest), and started to roll. Dough was awesome to work. I cut the ropes in half for smaller pretzels. Topped with Margarita salt (it was all I had), sesame seeds, pepper, and shredded cheese. Not all toppings on the same pretzel, but combos of a couple. Making these again! And, I used a dark beer for the bath😊

Have tried pretzels several times. Made these with lye. Turned out perfect! Just beautiful. Tasted salty as pretzels should. So proud!!!

These were terrible, 4 tablespoons of salt has to be a misprint.

Just finished these and they were a mess. Made exactly as recipe described and they were soooooooo salty. They also fell apart when they went in the boiling water. We ended up with mounds of supersalty pretzel like substance. Very disappointed. Going back to Alton Brown's recipe. That one is a no fail.

These pretzels are definitely too salty. Need to cut down salt probably by half. This is coming from a person who doesn't even brush off the surface salt on a soft vendor pretzel. Has anyone tried this recipe with AP flour instead of the recommended bread flour? Did you notice any difference in texture? Also has anyone figured out a more fool-proof way of getting the pretzels out of the pot without them falling apart?

These are delicious! Made them twice already. I too have made Alton Brown's pretzels which are very good- until you try these. Both times I made them exactly as written, except for the 8 hour rise in the refrigerator. The first time I did the overnight rise and the dough was extremely difficult to work with. The second time I let the dough proof for 2 hours in a warm place. Made a big difference in how the dough behaved. I did not find these pretzels too salty. Highly recommend.

These are delicious! Made them twice already. I too have made Alton Brown's pretzels which are very good- until you try these. Both times I made them exactly as written, except for the 8 hour rise in the refrigerator. The first time I did the overnight rise and the dough was extremely difficult to work with. The second time I let the dough proof for 2 hours in a warm place. Made a big difference in how the dough behaved. I did not find these pretzels too salty. Highly recommend.

RE: Salt From the video segment, Martha commented on "A lot of Salt". Lina specified 1/4 cup of PRETZEL salt for the dough. Cheers!

these sure look good.. i did try it exactly how the recipe said... with 4 tbls of coarse salt... i used kosher salt.... absolutely too salty.. im a woman who likes salty things... i bet it should be 4 tsp.... i would return this pretzel if i bought at a stand or somewhere i paid for it .. next time im going to use the 4 teaspoons and see if it would work better. they do brown nicely... my teens ate them reluctantly.... we all liked the texture of the pretzel ...

I dont have a bread hook, does anyone know how long to knead the dough for? Every time I attempt to bake bread the dough always gets tough when I knead it , I dont know why.. that's why I'd be nervou to try this!