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September 30, 2010


The other day the dude told me he wasn't a soft pretzel guy. I bet he'd like these. I'll have to show him the recipe since he's our bread baker.

I'll definitely make this. We're big bread makers at our house so it won't be too much of a stretch. Thanks!

Hey! You forgot the mustard! Gotta have honey-mustard for dipping.

My kids and I were just talking about making soft pretzels...maybe it has something to do with the cooler weather and all the soup we've been eating?

Question: Do you think I can substitute Earth Balance butter substitute for the butter? Leaving aside the loss of flavor, do you think it would mess with the consistency? I'm very careful about substituting for butter when I bake because it can wreck a recipe, but it seems a shame to make these and then keep them from Claire.

Just wondering and thanks for another great idea!

Katherine, I have never baked with Earth Balance so I'm not sure what effect it has in a recipe. I put olive oil in my pizza dough, though, which is very similar to this recipe, and it is delicious. I think it would work as long as you incorporate it well into the dough. If you do try it, come back and let us know how it worked out for you.

So funny!!! I need to try this recipe !!!

Hmm I love soft pretzels and I have made them before myself at home.

I do have to agree with Susan though that you have to have mustard!!! But I prefer spicy brown with pretzels.

One of our all time favorites, especially with cauliflower soup. The recipe is very similar to ours (which is the same as our pizza dough as well) and we use canola or olive oil with no problems at all. The butter sounds even better, though.


Have you ever tried freezing these? I know, they don't last that long.... My boys hae decided they love hot pretzels as an afterschool snack, but I don't have the energy to make them all the time. I'm wondering (with a double or triple recipe, of course as we must eat some now) if they can be frozen. As dough? After the boiling? After the baking? Anyone ever tired it?

Can you make the dough the day before or does that screw up the rising?

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