I made these exactly by the recipe, but the dough wanted to "fight back". Had a really hard time getting the ropes long enough. What did I do wrong?
Oh my . . . these were wonderful and easy, not to mention delicious. The only problem I had was rolling the 'rope' of dough. The darn thing kept shrinking back on me when I'd go to braid it into the pretzel shape. Ha ha I fought with them at first, but got the hang of it. I shall have to make them again tomorrow, because they were such a great hit ! This time I am going to add some garlic and dill weed. Mmmmm . . . I'm gonna play with every combination I can think of so no one ever gets bored with soft pretzels ! THANK YOU ! ( Why didn't I see this recipe sooner ? ? ? BAD ME ! ha ha
These are a delightful, and what a super quick and easy method -- I've also made boiled versions, but this is so much easier! We do better with softer, less glutenous flours and I swapped in our spelt/sprouted wheat/millet blend and it worked just perfectly. Great recipe, we will definitely be adding these to our "keeper' recipe file! Thank you for sharing :)
I see 1 tsp sugar in the ingredients but do not see this added to the dough. I thought pretzels were boiled like bagels.
Makes the medicine go down … and the pretzels just a little sweet. See above, Laurel, that the 1 teaspoon sugar is combined with 1/4 hot water in a small bowl and brushed on the pretzels before baking.
As for boiled like bagels, some pretzels may be. These are not. This is a different way to make pretzels and, depending on your experience or interest, perhaps a bit easier.