Big, soft pretzels from Midwest Made: Big, Bold Baking from the Heartland (page 258) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Xyz123 on February 20, 2022

    These were so simple to make and very good! I didn’t add the butter after baking, they didn’t need it. Sprinkled with alaea red Hawaiian sea salt. Perfection!

  • Running_with_Wools on May 25, 2021

    This is a fun little project I enjoyed with my 8-year old son. And they were really good.

  • KitKatCat on April 02, 2021

    Very good and simple to make.

  • anya_sf on October 09, 2020

    I never knew pretzels were so easy and relatively quick to make! These were big and soft, as promised, not quite like Bavarian pretzels, which are crisper on the outside and chewier within, but really delicious nonetheless. Next time I won't bother brushing them with butter as they don't need it and it made them kind of greasy to hold, and I may try brushing with egg white rather than whole egg to see if that gives a crisper exterior.

  • Jviney on March 22, 2020

    Excellent. Served with Julia Turshen’s nacho cheese sauce. Delicious.

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