Just like everyone else, my pretzels came out amazing! They were not as dark as what’s pictured, but still had a beautiful golden sheen to it. My only question is “What’s the best method for storing so that I can make more than 8 at a time and store for weeks later?”
Amazing recipe best pretzels I’ve ever had!!!
I made this months ago in the height of quarantine and am inspired to return to leave a review even now. This was amazing. I had never made pretzels and this recipe is NOT simple, so I went in with confidence hovering around 10%. However, it turned out GREAT and now I feel like I should just move to Bavaria and become a professional baker. I literally had just these for dinner two nights in a row because I didn't want anything else to take away space in my stomach from my pretzel heaven.
Deliciously fun quarantine baking project! I didn't bother with baking the baking soda (impatient) and also did the bulk rise at room temp and then left the shaped pretzels in the fridge overnight--seemed no worse for the wear. The flavor is amazing, and I'll look forward to making them again and perfecting my twisting technique.
Best recipe I’ve ever tried! My husband is German and we go to Germany all the time. These pretzels tasted like the real deal. Thanks!
This recipe was amazing. We topped pretzels with everything bagel spice and dipped in whole grain mustard. We have already made twice and cut into pretzel bites the second time.