Thank you for listing the ingredients! I don't have time to go to another page for instructs & written recipe...you are going the extra mile to show it!...so THANK YOU! That's why I'm subscribing!! Can't wait to try your other recipes too!! I'll let you know how they come out!
I just finished making these, yum I got your recipe a while back, but just now made them. Best recipe out there. Thank you! Oh......and I not only used a smaller amount of baking soda, but added 1.5 tsp of sugar in the pretzel dough bath......omg.....so good.....as the sugar & baking soda bath gave the pretzels a slight sweetness to counteract the salty bitterness of the baking soda, and the crust came out beautifully. And in using salted butter, I decided to only use Himalayan Pink Sea Salt on half the batch.....the other half batch I just used salted butter and those are perfect for my hubby. Thank you, girl! And God bless you!
Those look awesome. Now I know what I'm making this weekend. I'm thinking of throwing in some pumpkin spice and doing a nice glaze for them. I haven't had my stand mixer repaired and it's just gathering dust. I've found that determination and strong hands are getting me by.
trevorpinnocky Man oh man, Trev. That sounds super fantastic! I find that just hauling my stand mixer from one place to another is sometimes harder than just mixing something with my hands + it feels so good to get your hands in there!
I have several pretzel recipes. I found yours and liked recipe very much. I like small amounts to my recipes. I don't want to have to freeze left overs. I need freezer for other foods. So thank you. I have subscribed so I can have more of your short recipes. I will be going through some of my old recipes and tossing them out.
FitAnge S We finally got the tv set up last night {for The Walking Dead premiere this weekend, of course} and like a genius, I stayed up watching food. I feel ya, Angie =)
Though I rarely go to the mall I have eaten these delicious pretzels before. Your homemade version looks as good and probably better than what she would get in your average Mall. I've never tried making pretzels before but after watching a video. I think it would be relatively easy to put these together, at least you make it seem such. Thanks for posting of your video Angie!
these look delicious! I am actually trying your hollandaise easy sauce today:) funny when I searched yours is the first one I found there and glad I knew who it was. Have a great day!
Omg i just made these and words can't describe how delicious they were! ♥ They were simple to make and perfect! My family loved it, thank you for the amazing recipe, can't wait to try your other ones! !
Arsil Darouiche Thank you so much, Arsil. Your sweetness always touches me. I hope that you and your family are well and I'm so happy to share these recipes and know that they're recreated with love. Huge hugs, Arsil!!
@@TheSquishyMonster thanks for your quick reply; I made them right away and they turned out nice! I especially like your instructions on doing the baking soda bath using the microwave.
Mother's BBQ As a matter of fact, I didn't feel like making actual buns last night so I used these again for more burgers and they're SO yummy...and not to mention, they take so much less time than a traditional bun!
The Divine Hostess We just got tv hooked up again for The Walking Dead {which is the only time we have it, lol} and I've been binge watching cooking shows...aahhhh!! Worst decision ever when you're hungry and I'm ALWAYS hungry =)
@shelley3216 the baking soda and water mixture gives the pretzel that lovely pretzel taste as well as helping them brown when baking. I always boil the water then add a few teaspoons of baking soda . If you skip this step the pretzels don't taste like pretzels!😊
I think it was instant here. You can always find more info in the description box below each of my videos and find all 500+ of my video recipes to print/save at TheSquishyMonster.com =)
I had few problems when it came to soaking they would stick to ordinary pan or parchment, non stick pan is important I might invest in them special mats seen lots use now
Richard Mika Hi, Richard! Yes, I love my beat up on pans. I love them. I've had them forever and they look it but the double insulation and flat platform helps bake my goodies evenly. I've actually made these both with and without anything on the pan themselves and they worked great both ways =)
Hello! For this particular recipe, you need yeast as it's the leavening agent and creates air bubbles for the dough to rise so you get fluffy pretzels =)
TheSquishyMonster thanks so much I'm dying to make these already lol also if you don't have a temperature stick how do you know how the water is supposed to be for the yeast
Hi, Chris. For this particular recipe, it's better suited in ounces as cups wouldn't be accurate. If need be, you can google the conversion. Simply type in "ounces to cups." I do highly recommend utilizing weight here though.
Elleglidden lol! Since moving to the beach, I've inevitably collected a pile of seashells and I don't really know what to do with all of them so I've begun utilizing them in the kitchen. I would love to hear ideas...I can only use so many in candles.
My son was so excited to make this recipe. It was a disaster. If you add a 1/2 cup of water to this recipe with 6.25 ounces of flour, you will forever be adding flour. We had to throw it all in the garbage. SAD>>>SAD>>>Beware of spoof recipes!
ClubPenguinPuzzles Hey ClubPenguin, let's trouble shoot. It's my particular interest when interacting with you guys to get to the bottom of replications that go awry. How long did you work the mixture {either by hand or with the dough hook} and how many times did you allow the dough to proof? Several people sent me pics recently and most of them said that a second knead wasn't necessary but some said that it most definitely was but everyone was successful with this recipe. What was the texture of your dough after the first proof? If the ingredients were properly weighed then it could be an issue with the yeast or the temperature of the water. How did you weigh the dry ingredients? Let me know and we'll go from there =)
TheSquishyMonster Okay, you would like to trouble shoot....we mixed all simple 4 ingredients properly and by hand. Was like mud for the longest time, until we mixed more flour then more flour, then more flour. :) Then stuck the dough in a bag, and it all stuck to the bag. Then we threw it in the garbage. But there are plenty of "full recipes" out there I'm sure we will locate. So pretty lady, I will leave you with these words...... Now this recipe is one that requires some preparation. Take any ingredient. Let’s say grace. Take this ingredient and mix it with love. Now ponder these words. Delve into the exact meaning of these words. What do you have when you mix them together? You have something that could be classified as a delicious dessert. You may go to a little more trouble, but in the end, you have something that is very tasty indeed!....~~ by.Mary Clark....ft111.com/maryclark.htm
ClubPenguinPuzzles Hi Mary, I know exactly what happened! In the first step, you can't introduce any more flour. It will definitely feel like "mud" for a very long time. By a dough hook, this step should only take 5 minutes but by hand, as I showed you here in the video, it takes 10-15 minutes or more. It's only done when the dough is smooth and elastic. The yeast has to have the time to penetrate and the wet ingredients to saturate. When you take the time to knead, the gluten strands have a chance to work out {unlike the tender crumb of cakes}. It is crucial to stretch and work it out when producing any bread/dough. I hope this helps and let me know if you have any other questions, I do love getting to the bottom of these things =)
Every bread type of recipe like this says that the amount of water will very. That's why you always start with less and go from there. It took me more then 1/2 a cup of water to make the dough. You just have to start it slow and work your way up to 1/2 a cup
Thank you for listing the ingredients! I don't have time to go to another page for instructs & written recipe...you are going the extra mile to show it!...so THANK YOU! That's why I'm subscribing!! Can't wait to try your other recipes too!! I'll let you know how they come out!
Cinnamon sugar pretzels are my favorite! The best part of the video was at the end when you pulled the pretzel apart, so fluffy!
***** Thanks, Diana. I always love it when you cut into yours too {like that delicious bread}!
I just finished making these, yum
I got your recipe a while back, but just now made them. Best recipe out there. Thank you!
Oh......and I not only used a smaller amount of baking soda, but added 1.5 tsp of sugar in the pretzel dough bath......omg.....so good.....as the sugar & baking soda bath gave the pretzels a slight sweetness to counteract the salty bitterness of the baking soda, and the crust came out beautifully. And in using salted butter, I decided to only use Himalayan Pink Sea Salt on half the batch.....the other half batch I just used salted butter and those are perfect for my hubby.
Thank you, girl! And God bless you!
Thank you so much for sharing, Diane! I hope you’re having a great 2022 so far :-)
Out of all the recipes I've seen yours have been the best! 😃
Thank you so much, Denise. Huge hugs!
Those look awesome. Now I know what I'm making this weekend. I'm thinking of throwing in some pumpkin spice and doing a nice glaze for them.
I haven't had my stand mixer repaired and it's just gathering dust. I've found that determination and strong hands are getting me by.
trevorpinnocky Man oh man, Trev. That sounds super fantastic! I find that just hauling my stand mixer from one place to another is sometimes harder than just mixing something with my hands + it feels so good to get your hands in there!
Yep, making this too. I've seriously made like 20 of your recipes. They always turn out good!
***** That makes me a very happy girl. Thank you, April!
I have several pretzel recipes. I found yours and liked recipe very much. I like small amounts to my recipes. I don't want to have to freeze left overs. I need freezer for other foods. So thank you. I have subscribed so I can have more of your short recipes. I will be going through some of my old recipes and tossing them out.
Omg drool! Why do I watch these tummy videos. I now have bad cravings lol. Those look fabulous.
FitAnge S We finally got the tv set up last night {for The Walking Dead premiere this weekend, of course} and like a genius, I stayed up watching food. I feel ya, Angie =)
Though I rarely go to the mall I have eaten these delicious pretzels before. Your homemade version looks as good and probably better than what she would get in your average Mall. I've never tried making pretzels before but after watching a video. I think it would be relatively easy to put these together, at least you make it seem such. Thanks for posting of your video Angie!
these look delicious! I am actually trying your hollandaise easy sauce today:) funny when I searched yours is the first one I found there and glad I knew who it was. Have a great day!
The Bald Chef Thank you so much for watching, I hope you and yours are enjoying the weekend and eating some delicious food!
Omg i just made these and words can't describe how delicious they were! ♥
They were simple to make and perfect!
My family loved it, thank you for the amazing recipe, can't wait to try your other ones! !
Arsil Darouiche Thank you so much, Arsil. Your sweetness always touches me. I hope that you and your family are well and I'm so happy to share these recipes and know that they're recreated with love. Huge hugs, Arsil!!
Anytime!
I Want A Dozen Right Now!
Those look amazing Squish!
Tango Joe Thank you, Joe!
These taste so good! I make them like every week😂😂 Thanks for sharing!❤️
That's awesome! Thanks for sharing, Marly =)
I absolutely love these pretzels !!! Thank you so much for this tutorial !
Tech Prep Thank you for letting me know! This makes me very happy =)
My 2yr old and I are going to make these this weekend
How fun! I hope you guys enjoyed, Liz!
When im at the mall I always buy 2 pretzel plain and one with sour cream and onion. Yum.. now I can make it at home!
QUEENxM Oooh, i've never had a sour cream/onion one.
This is my favourite recipe! I keep going back to it
That's awesome! These also make great little garlic knots :)
Thank you for this recipe.
Most welcome 😊 have a great rest of your week!
I made them and they tasted AMAZING!! Wayyyy better than the ones I tasted at the mall! :o
+cheesey12354 Best comment today =)
+TheSquishyMonster :3
what degree and time to I bake them at?
Bake at 450 for 7-9 minutes :)
Thank you so much for showing us how to knead the dough without a stand mixer! I’m hoping to get one for Christmas but until then….lol😅
I miss having a stand mixer for sure. I hope Santa gets you one ;)
@@TheSquishyMonster thank you so much! I’m putting the idea out there so I hope I get one too! 😄
Can I use a 50/50 mix of corn meal and rice flour? I was at a mall in Canada and thought they used those two ingredients to make their pretzels.
Awesome! I really like this recipe. My kids will love making these with me. Thanks for sharing!!
I Just Like To Cook Thanks for watching. I hope y'all have a great weekend!!
I like your video, just wondering how many pretzels does this recipe yield?
Hi, Angie! Great name :) It really depends on how large you make them. The last time I made them, it yielded about 8.
@@TheSquishyMonster thanks for your quick reply; I made them right away and they turned out nice! I especially like your instructions on doing the baking soda bath using the microwave.
fantastic! can't wait to try them. thanks, Angela!
graham cosh Thank you, Graham!!
Came perfect taste-wise. Although shaping was a problem they were springing right back up and won't retain its shape...any tips for that?
i LOVE sot pretzels :D
TheVegetarianBaker Me too ...I know no one could tell =)
HAHAH. I wanted to film a video for pretzels for oktoberfest....maybe next year :D
Your Soft Pretzels look yummy, Angela! Thanks so much for sharing. Blessings to you and yours...
Welcome To Jen's World Thanks, Jen!
i don’t have a special cooking thermometer or any thermometer so how can i tell if the water is at the correct temperature?
Great recipe. Would this work to make pretzel buns for burgers?
Mother's BBQ As a matter of fact, I didn't feel like making actual buns last night so I used these again for more burgers and they're SO yummy...and not to mention, they take so much less time than a traditional bun!
Im new to using yeast is Active dry yeast is ok?
That should work :-)
Love these when I visited American :) also they go amazing with a good German beer
MsDessertJunkie Now if only I could get my butt to Australia!
Very cute, deliicious, andeasy to make.Thanks Angie and have a great week end!
Love.
Les.
LESTER N They're just elated that you think so =)
Hee, heee.
Up late binge watching your videos! LOL probably going to dream about shopping and eating pretzels. Great recipe, thanks for sharing! XO
The Divine Hostess We just got tv hooked up again for The Walking Dead {which is the only time we have it, lol} and I've been binge watching cooking shows...aahhhh!! Worst decision ever when you're hungry and I'm ALWAYS hungry =)
Whats the purpose of dipping them in baking soda water?
@shelley3216 the baking soda and water mixture gives the pretzel that lovely pretzel taste as well as helping them brown when baking. I always boil the water then add a few teaspoons of baking soda . If you skip this step the pretzels don't taste like pretzels!😊
What kind. Of yeast ??
I think it was instant here. You can always find more info in the description box below each of my videos and find all 500+ of my video recipes to print/save at TheSquishyMonster.com =)
Can I use regular all purpose flour or is it necessary to use un bleached flour?
Arsil Darouiche Hi, Arsil! You can use either/or however, the unbleached is what all purpose flour is without the chemical bleaching process.
TheSquishyMonster Okay I see! Thank you :) I'm definitely trying this! ♥
Unbleached flour or bread flour?
Hi, Shalon! Unbleached flour and you can find the full recipe in the description box below each video :-)
I had few problems when it came to soaking they would stick to ordinary pan or parchment, non stick pan is important I might invest in them special mats seen lots use now
Richard Mika Hi, Richard! Yes, I love my beat up on pans. I love them. I've had them forever and they look it but the double insulation and flat platform helps bake my goodies evenly. I've actually made these both with and without anything on the pan themselves and they worked great both ways =)
I have a question, do we need to use yeast? If I make this recipe without it how will it turn?
Hello! For this particular recipe, you need yeast as it's the leavening agent and creates air bubbles for the dough to rise so you get fluffy pretzels =)
TheSquishyMonster thank you for the answer I'll try to not some and try this out!
Thank you for the answer I'll try to buy some and try it out*
Mall pretzels rock! I love not shopping
***** Meeeee too. Can't we just go shopping for carbs?
Hello! What is unbleached flour?
Hi there! It's the same as all purpose without having been bleached :)
Can y ou put some chocolaté sauce on top or the pretzel
Yes bc yum!
Can I use regular flour?
Hi, Karen! I use unbleached which is all purpose without the chemical bleach. You can use all purpose or whatever you like or have 👍👍
What does 6.25oz come out to in 2cup measurements
Hi, Charlene. It doesn't come out to an even cup measure. For this recipe, I would highly recommend using a digital scale.
l love it because this my favorite
Hooray!
oh man they look so yummy! :)
***** Thank you, Alejandro! I hope you're doing well!!
I am :) raining day today, you think you will visit NYC sometime in the future?
***** Oh boo! I still haven't made peace with the fact that summer is gone! I might be there for a few hours next month but I'm not sure yet =)
True although Fall is nice :) next month xool maybe we can meet up for a bit ill be around :)
How much is 6.25oz in cups?
1 us oz = 28.35 grams.
Therefore 6.25 us oz equals 177.2 grams.
What is 6.25 oz converted to cups???
A little less than 1 cup
Yummmmmm... Love soft pretzels... :)
Ron M Thanks for hanging out, Ron!!
flour 4 cups?
Hi, Aina! It’s about 1.5 cups but weight works best for the texture of this dough. You can also find the details in the description box below 😊
Can j cut them so i can make pretzel bites
Zulaiska Valle Absolutely. Just shorten the baking time =)
TheSquishyMonster thanks so much I'm dying to make these already lol also if you don't have a temperature stick how do you know how the water is supposed to be for the yeast
how many cups flour not ounces please
Hi, Chris. For this particular recipe, it's better suited in ounces as cups wouldn't be accurate. If need be, you can google the conversion. Simply type in "ounces to cups." I do highly recommend utilizing weight here though.
chris stewar
What are ingredient measurements?🤔
You can always find more details in the description box below each video :)
@@TheSquishyMonster found it🙃 thanks!!
yummy
***** I hope you're having a great weekend!
Where are the measurements for this recipe!!
Hi, Silvana. You can always find it in the description box below each video
Was she making them on the floor
Lol, no. This is what the beach house counters looked like in the row we lived.
TheSquishyMonster we would love to have you :)
I've yet to find a comment regarding the fact that her butter was in a seashell...
Elleglidden lol! Since moving to the beach, I've inevitably collected a pile of seashells and I don't really know what to do with all of them so I've begun utilizing them in the kitchen. I would love to hear ideas...I can only use so many in candles.
MR.PIG FROM HEALTHYJUNKFOODS
Dang it, wanted to try, but don't have yeast.... oh well
Cas Cop same😭😭😭😭😭
Marly Hanna The struggle is real
hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
My son was so excited to make this recipe. It was a disaster.
If you add a 1/2 cup of water to this recipe with 6.25 ounces of flour, you will forever be adding flour. We had to throw it all in the garbage. SAD>>>SAD>>>Beware of spoof recipes!
ClubPenguinPuzzles Hey ClubPenguin, let's trouble shoot. It's my particular interest when interacting with you guys to get to the bottom of replications that go awry. How long did you work the mixture {either by hand or with the dough hook} and how many times did you allow the dough to proof? Several people sent me pics recently and most of them said that a second knead wasn't necessary but some said that it most definitely was but everyone was successful with this recipe. What was the texture of your dough after the first proof? If the ingredients were properly weighed then it could be an issue with the yeast or the temperature of the water. How did you weigh the dry ingredients? Let me know and we'll go from there =)
TheSquishyMonster Okay, you would like to trouble shoot....we mixed all simple 4 ingredients properly and by hand. Was like mud for the longest time, until we mixed more flour then more flour, then more flour. :) Then stuck the dough in a bag, and it all stuck to the bag. Then we threw it in the garbage. But there are plenty of "full recipes" out there I'm sure we will locate. So pretty lady, I will leave you with these words......
Now this recipe is one that requires some preparation. Take any ingredient. Let’s say grace. Take this ingredient and mix it with love. Now ponder these words. Delve into the exact meaning of these words. What do you have when you mix them together? You have something that could be classified as a delicious dessert. You may go to a little more trouble, but in the end, you have something that is very tasty indeed!....~~ by.Mary Clark....ft111.com/maryclark.htm
ClubPenguinPuzzles Hi Mary, I know exactly what happened! In the first step, you can't introduce any more flour. It will definitely feel like "mud" for a very long time. By a dough hook, this step should only take 5 minutes but by hand, as I showed you here in the video, it takes 10-15 minutes or more. It's only done when the dough is smooth and elastic. The yeast has to have the time to penetrate and the wet ingredients to saturate. When you take the time to knead, the gluten strands have a chance to work out {unlike the tender crumb of cakes}. It is crucial to stretch and work it out when producing any bread/dough. I hope this helps and let me know if you have any other questions, I do love getting to the bottom of these things =)
Every bread type of recipe like this says that the amount of water will very. That's why you always start with less and go from there. It took me more then 1/2 a cup of water to make the dough. You just have to start it slow and work your way up to 1/2 a cup