Pretzels

From: Lalaloob

On Jan 28, 2009

Made these "terrific" pretzels on a ski vacation recently, and I might not have hit all the high notes on the slopes but I sure had a few "fa-la-la's" from grateful apre ski folk. Thanks for sharing a tried and true.

From: Eat! Eat! You're skin and bones!

On Dec 23, 2008

This is an easy to follow recipe that makes a tasty pretzel. Followed the recipe almost to the letter, but unfortunately didn't have coarse salt, so I used fine sea salt (which was still good). You really need to make the dough thinner (slightly thicker than a pencil width) to get bigger pretzels - otherwise, the pretzel becomes a knot! We put some cheeze on the last batch and it was delicious. Will make again in a pinch.

From: Kim Edgar

On Mar 20, 2004

We love this recipe - I found it in a book called "Science you can Eat", and we don't do any rising. Just knead, shape and bake! Not to yeasty, not to floury - just right!

From: V Ku'uipo V

On Mar 19, 2003

I first learned how to make this in the 3rd grade. I lost the recipe over the years and was glad to find it again! A couple of options for variety: add cinnamon to a buttered top or parmesan cheese. It's just like the stuff you buy at Costco!