Comments on: soft pretzels, refreshed

By: Zoë

Zoë — Wed, 09 Nov 2011 22:29:39 +0000

These soft pretzels look incredible (add that I am pregnant and you may understand that they are the objected of my very focused desire) but I don’t see a recipe…? I see images and commentary, but no actual recipe. Can you help a feending sister out?

By: scarlettnii

scarlettnii — Fri, 14 Oct 2011 10:11:05 +0000

This looks amazing! I wanna try this one at home. Can’t way to bake this during Sunday.

By: paula

paula — Tue, 31 May 2011 21:20:53 +0000

hey I´m German and go crazy for pretzels or Laugengebäck as we call it;)…I have a tip if you want to try sth. new:
my favourite filling for a laugenbrötchen is cream cheese ham/turkey breast and honey mustard sauce-have a try and enjoy!

By: Alexa

Alexa — Tue, 03 May 2011 21:39:37 +0000

It’s no surprise that these were fantastic, and even my extremely-difficult-to-please little brothers loved them and are always asking for more. They’ll never admit it out loud but I’m pretty sure they like (love) them more than the microwave-out-of-the-freezer variety.

By: deb

deb — Mon, 14 Feb 2011 18:54:13 +0000

Perhaps you can tuck a square of chocolate into a pretzel roll? As for the pretzel croissants themselves, the recipe is under lock and key. I will not cop to how many hours I spend in an average year dreaming of cracking the code -- is it a pretzel, with a lot of butter laminated in like a croissant? Is it a croissant, with some whole grain flour (actually, I'm positive this is the case) and something they brush on that makes it unmistakeably pretzel-y?

By: The Clothed Cook

The Clothed Cook — Mon, 14 Feb 2011 18:09:03 +0000

After having hot chocolate and pretzel croissants at the City Bakery this weekend, I’ve been dreaming of some sort of baked good that unites the tangy salt of pretzels and rich chocolatey goodness, like a combo brownie soft pretzel. I can only find recipes that use crushed hard pretzels as a topping, which doesn’t capture the pillowy softness I’m imagining. Any thoughts?

By: Sarah

Sarah — Mon, 07 Feb 2011 17:53:10 +0000

I made these just yesterday for the super bowl and they turned out wonderfully, all of my guests were terribly impressed. I was a little intimidated about trying this recipe but it was much easier then I thought. Will definitely be making again.

By: vincent kelly

vincent kelly — Sun, 14 Nov 2010 16:42:11 +0000

PLEAsE I am a baby boomer…and lived off the old soft pretzels on a stick sold on every corner of New York…they are not made the same anymore…does anyone of the incrediants and the way the old pretzels were made that were sold on the city streets in the 50’s and 60’s.
thanks please email me where i can find out more info

By: NW Momma

NW Momma — Wed, 13 Oct 2010 23:53:31 +0000

Yum! I added some craisins and cardamom, just because. Very delicious. Such a good tip to chill dough before baking. I really like the results.

By: emma

emma — Thu, 17 Jun 2010 14:57:15 +0000

we recently discovered the joy of soft pretzels, too! ours turned out a very dark brown, thanks to alton brown’s baking soda water heavy recipe. we discovered we liked them crispy crunchy on the outside, and they were still tender on the inside – yum!