Comments on: Soft German Pretzels with Horseradish Mustard

By: nicknack

nicknack — Sun, 29 Aug 2010 03:06:12 +0000

Fabulous! Rolling them and shaping them was a mini disaster – they look like fat little tubbies, but taste delicious. I agree on less baking time – about 12 for my oven.

By: andalina

andalina — Wed, 11 Aug 2010 18:49:29 +0000

Great recipe! I did not make the sauce. I second the advice about greasing the cookie sheet, and the shorter baking time (although they probably could go the whole 15 minutes and be good – I just like pretzels less brown and more dough-y).

By: dixiequeen

dixiequeen — Mon, 28 Jun 2010 14:24:22 +0000

These were good and my family loved them.
The sauce is excellent, although I prefer cheese sauce with my pretzels.
Please grease your baking sheets, the pretzels stuck and cause a little frustration!

By: dixiequeen

dixiequeen — Mon, 28 Jun 2010 14:22:59 +0000

These were very good, my family loved them. Although the sauce was really good, we prefer cheese sauce.

These were really pretty easy & fun to make!

The only tip I have on this recipe is that they did stick to my baking sheet, so I’d advise greasing the sheet before putting the pretzels on to bake.

By: littlewhims

littlewhims — Sat, 26 Jun 2010 21:17:08 +0000

I made this today and they were pretty good. Two recommendations:

– Less salt, by at least half.
– Only need 11 minutes for cook time , I think 15 is too long.

At the end of the day everyone enjoyed them even before these adjustments!