New York Pretzels recipe Epicurious. I also think one tablespoon of salt in the dough is way too much. Cooking time is too long. Maybe this is how "New York" pretzels are supposed to taste, or I did something wrong. They were pretty bad a I ended up throwing them out. Absolutely delicious! The only thing I would change is the cooking time.

I started with 2. Really fun recipe! I'm new at cooking/baking but found the recipe to be easy to follow and good for a newbie. I think 3. 5 minutes in the oven may be a bit too long- -the pretzels came out a bit crispier than I would have liked. I really wanted to like this recipe more.. A lot of work for an okay result.

Pretzel Recipe Easy

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We added rosemary to half the batch and sprinkled those with fresh Parmesan before baking.. They were gone in less than 3. I wasn't impressed. Nowhere near the yummy soft pretzels I've purchased in the past. Although I followed the recipe closely (the only difference was using a stand mixer), my dough was rough and crumbly and only a small chunk of it came together nicely. It wasn't sticky and was difficult to roll - - so I think there was too much flour?

After boiling (with baking soda) and baking, the little pretzel sticks I ended up with were tasty, but not at all what I had expected. I let them cool, put them in a container, and shared them with some friends an hour later, and they were already hard (though still tasty). I might try this recipe again with less flour and less kneading, but I'm also going to be looking for another one to get the perfect pretzels. This was my first experiment with a pretzel or. It was a good. project to do with my kids, especially since it. There may be more.

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• If your current pretzel recipe lacks that true pretzel taste, try this one. I searched for a recipe that really tasted like pretzels, not bread. This is the ticket!

Made them 2. ago and we're making them again today. The dough wasn't too sticky, I probably used 2. How To Make Cream Corn. T flour during the kneading process and this. I used 7. 5% white flour and 2. I'm going to try 5.

Pretzel Recipe Lye

I've only made this once but will definitely revisit this recipe. I did use a standing mixer and had great results with the sticky dough. I probably used a little too much flour for kneading and rolling out as the dough is sticky but thats what makes the smoothe crust. Kosher salt worked well in lieu of pretzel salt and even though this first attempt didn't look like perfect pretzel shapes, they looked great out of the oven and tasted great as well. Think of using these in place of dinner rolls.

Oktoberfest meal; used coarse sea salt; can cool a bit before serving, but it is a last min dish. In my cool house I have found heating my dryer, turning off, and placing dough inside to rise works well. For this, I heated dryer twice because I let it rise until it was convenient to boil and bake - about an hour extra.

Love the pretzels. Used regular table salt and it worked, though obviously isn't as tasty as the pretzel salt. Also sprinkled a few with a mixed salt/herb seasoning and those were great. Just used the recipe again today to make bagels. The only thing I changed was the shape. Am replacing my current bagel recipe with this dough instead. These were very good and not too hard to make, but 3.

I'll watch them more closely after about 2. Good stuff! Great recipe! I make it frequently and my family adores them! I use the baking soda method as another cook suggested and they turn out amazing- taste just like pretzels should. I normally serve them with a cheese fondue for a simple and fun weekend meal. Very easy and flexible recipe too, which is another plus!

These are just. great! I loved to. make them when my.

It. complicated but if. The. baking soda is a. I will use some. whole wheat flour. I've made these. dozens of times by. The most popular has. I've. done everything from.

Everything Bagel. Mix that with a. variety of different. English. or Tiroler Krensenf. Horseradish) and. If you attempt that. Have made them twice.

My husband. wanted "pretzel dogs". So I cooked brauts. Put each. piece in a dough and. They are great! Definitely bake less then. These pretzels have become a fixture at our poker games. The guests find them consolation for the money they lose. These Pretzels. turned out better.

I make. them for an annual. Oktoberfest party. BIG. hit. The baking soda.

Additionally, I make. After a brief. defrost, they get. If you. are making several. Pizza Pinwheels here.

I strongly. recommend trying. I thought these were. I. ended up making 1. I was pretty. liberal with my egg. I. think that helped. They weren't. in the oven for more.

I'd. suggest working with. FAR better than. the ones that waited. They get sort of. I've also heard that adding.

These pretzels may require a lot of. I've made them time and time again - -. Frankly, better. than the dried out ones you get from a. NY(though without that wonderful. I've brought these to a few parties and.

I get "requests."this recipe is easy and fool proof, but these. They really lack that soft pretzel tang. You. are much better off to follow the "pretzel roll".

I added the baking soda to the water too, used lots of egg wash and lots of Kosher salt. I guess my oven is a bit slow, because I had to bake them for 2. My grandchildren hid small bits of Babybel cheese inside the fat part of the pretzels (ours were not exactly evenly rolled out), and it was so delicious it made me wish I'd stuffed a long piece of dough with it. I'm sure swiss cheese would be good also, especially if you eat the pretzels with mustard as we did. Enjoy! I made the dough in my bread machine.

Like other reviews, added the baking soda to the water. And watched for cracks in the dough which did have a tendency to get water logged. Baked only 1. 8 minutes. Great pretzel. We ate them with mustard from Germany.