Comments on: Giant Garlic Butter Soft Pretzel Rods

By: Mark

Mark — Wed, 30 Jan 2019 17:54:53 +0000

I have made these twice now. The first time, they stuck really bad. (They were delicious anyway, just took a bit to scrape them off the pan. I honestly couldn’t figure out why these should stick any more than any other pretzel. My only suspicion was the tablespoon of brown sugar added to the boil. I have never used sugar of any kind in my pretzel boil. I believe this is causing the sticking. The sugar on the dough from the boil is burning and sticking. When I made them the second time, I left that sugar out of the boil. They turned out just as delicious and had zero problems sticking, and I used parchment paper.

Honestly, I don’t understand the need for a tablespoon of sugar in added to the boil. It is the baking soda that causes that pretzel color and exterior. Anyway…just my two cents. The breadsticks are awesome, and my family loves them.

By: Rebecca

Rebecca — Tue, 24 Nov 2015 14:08:17 +0000

In reply to Chaya. I imagine you could sub in just about any liquid you'd like for the milk (water, unsweetened almond milk, soy milk, etc...) but it will effect the overall outcome. I haven't tested it with those liquids, so please weigh in and let us know whether it worked if you try it!

By: Chaya

Chaya — Tue, 24 Nov 2015 04:22:23 +0000

How Can I make these without milk?

By: Rebecca

Rebecca — Mon, 17 Mar 2014 01:11:51 +0000

In reply to Randy.

Nopers, Randy! I learned a nifty piece of information when I went to the King Arthur Flour Blog & Bake event last spring. They told me that no dry yeast that is currently sold needs to be activated any more. It used to be true but now all yeast is produced and dried in such a way that it doesn’t need to ‘bloom’ before it’s mixed with the dry ingredients. If you’re anything like me, you’ll feel like a rebel the first couple times you do it that way, but it’ll get to be second nature!

By: Randy

Randy — Sun, 16 Mar 2014 18:23:53 +0000

Do you need to activate the dry instant yeast before adding it to the flour mixture?

By: Jenna @ A Savory Feast

Jenna @ A Savory Feast — Wed, 05 Mar 2014 22:44:18 +0000

These remind me of Longhorn Steakhouse’s pretzel sticks. They have a really yummy bacon and honey mustard dip for them. I can’t wait to give these a try!

By: Rebecca

Rebecca — Sun, 16 Feb 2014 01:08:36 +0000

In reply to Sarah B.. Nice vegan hack for the recipe! I love that they turned out beautifully with the changes. I fully approve of nixing dinner in favour of soft pretzels. If someone sat me down in front of a pan of them and handed me a squeeze bottle of yellow mustard, I wouldn't need another thing. (Okay, I might, MIGHT be tempted to accompany them with a cold beer.)

By: Sarah B.

Sarah B. — Sat, 15 Feb 2014 23:13:17 +0000

Soft pretzels are one of my all time favorite foods and these are some of the best I’ve had! I made them “vegan style” by subbing almond milk (replacing one tablespoon of the milk with one tablespoon of canola oil) in the dough and earth balance buttery spread in the garlic butter. My husband declared, “THESE. ARE. AMAZING.” I had dinner plans but now I think I’ll probably just eat six or eight of these instead.

By: Stefanie @ Sarcastic Cooking

Stefanie @ Sarcastic Cooking — Fri, 07 Feb 2014 19:40:48 +0000

There is a German restaurant near my house that serves a giant pretzel as an appetizer. It is supposed to be for four to five people, I order it as my meal so yeah, I get your pretzel love!

By: Rebecca

Rebecca — Wed, 05 Feb 2014 22:11:12 +0000

In reply to Dorothy @ Crazy for Crust. Thanks, Dorothy! I hate when I put off eating too long and then Must. Eat. All. The. Things!