77 Reviews of Auntie's Delicious Soft Pretzels, Amish Recipe

From: touchdown6

On Jan 15, 2006

These were great, and really did taste like mall pretzels - it must be the brown sugar. I looked up "occidental" flour, and it seemed like regular all purpose, so I used 4 cups of all purpose, and my dough was a bit on the dry side - maybe I'll use a bit less next time. Overall though, they were great!

From: Piper Lee

On Jan 2, 2006

These are the best homemade pretzels I've ever tasted! I have 5 kids who come home "starving" everyday from school and these fill their cavernous bellies right up! Super recipe. I've tried a lot of soft pretzel recipes and this is the one I'm sticking with for good! Thanks for sharing. btw... This recipe only made 7 pretzels so I guess I need to roll them smaller next time; but they were so yummy!

From: Karen=^..^=

On Oct 16, 2006

These come out great but I think some of the numbers are off. The water/baking soda dip seemed like way too much, so I cut it in half. I still had over 3/4 of it left when I was done dipping my pretzels. I also made very thin ropes about 18 inches long and only got 12 small (about 4 inch) pretzels out of the batch. My first two pretzels were quite ugly, but after that I got the hang of it. I had to roll and stretch my ropes on a lightly floured counter and also found that they came out nicer if I twisted all the pretzels first and then dipped them (instead of twisting and dipping, twisting and dipping, etc.) My pretzels baked at 500 degrees on the top rack for 4-5 minutes and came out perfect. My family thought they tasted like the mall pretzels, except they were much smaller. Thanks for sharing...next time I'm going to try 6 big pretzels.

From: Jessica T

On Oct 17, 2006

This pretzel recipe is awesome. I couldn't figure out what "occident" flour was, so I just used around 4 cups of normal flour; also, I only used 1 pkg of yeast (not 1TBS)... and it still turned out great! Usually I am a complete klutz in the kitchen, so the fact that this recipe worked simply rocked my world. Thank you so much.

From: Chef #217898

On Feb 28, 2008

This is an awesome recipe! I used all four cups of Unbleached All Purpose flour, and threw everything into the bread machine. When preparing, I just did simple twists. After they were done in the oven, I sprayed them with nonstick cooking spray, and sprinkled with kosher salt. A great snack, I'm making more today at the insistence of the hubs (and my belly!!! Thanks!!!!

From: K-Rhea

On Aug 2, 2007

These pretzels are wonderful! They were easy to make and taste amazing with any toppings (I've tried cinnamon sugar, plain, garlic powder, and "glazin-raisin"). Couple of things: I weighed the pretzels according to the Nutrition Facts (70g) and only got about 15 pretzels, not 24. And I didn't need nearly as much dipping solution as specified. Also, parchment paper is a good idea, because my first pan horribly stuck, even after I greased them. Overall, this is a wonderful recipe and worth every minute!

From: chirospasm

On Mar 11, 2006

I have never made pretzels before, and these turned out great! I halfed the recipe and ended up having to add some additional water to get the flour to incorporate, but the taste was fantastic. I baked them on my pizza stone and the bottoms came out brown and toasty in just four minutes, while the inside was still moist and chewy. I got four big, fat soft pretzels out of the half recipe.

From: TnuSami

On Sep 13, 2006

These were fantastic!! So quick to mix up, let sit for a few minutes & then bake up quickly! My whole family was delighted and kept coming back for more!! I used cinnamon sugar on some and salt on others, and both were great! I didn't get quite 24 out of the dough, but maybe 18-20. Also used 4 cups of all-purpose flour. I look forward to making these again and letting the kids make their own shapes. Thanks!!

From: Girl in Uruguay

On Aug 10, 2007

Fantastic! The BEST! Like others I did not have bread flour, so I used 4c all purpose, can't imagine them tasting any better! They did take quite some time, maybe 45 min to rise, maybe that's due to not using the bread flour. The dough also dried out a bit even though I had it covered. I only used about 1/4c of baking soda (I can only but it in very small quantities here) so I used half the water. The end product was better than ever expected! I made pretzels with a friend a few weeks ago, and it required kneeding and two rise cycles, they were very labor intensive and not nearly as tasty. Thank you for an amazing recipe! Oh, I made two batches...the first I got 7 and the second I made smaller and got 12....I can't imagine making them half the size to get another 12...

From: Tricial

On Aug 26, 2007

I don't know what was better. The pretzels or the ease it took to make them!! Absolutely delicious. I used 4 cups of bread flour (didn't have regular) a little extra water and they turned out great. Thanks for sharing this!!