Ian Miller

This is perfect with my homemade ice cream and I intend on making it for many upcoming events. I found that if I use my homemade mint ice cream, it was one of the most delicious deserts I've ever consumed. I highly suggest making this (not everyday) because it's way better then what you will or will ever get somewhere else.

If I were to correlate the time and simplicity along with this review, I'd give it 5 stars. I do proffer this recipe 4 stars though because this was more like a dinner roll bread feel then an actual pretzel. I did find that if I allowed the dough to ferment a little longer, then the pretzels came out more, well, pretzel like. I also added an egg with the dough when mixing it along with the egg spread on-top of the mixture. This recipe is great served with mustard, brown helps.

I really like making this because it tastes authentic. I can see why this could be a daunting task for oneself because of the yeast and how iffy it can be. Just practice at making this recipe a couple times and with enough dedication, you should be able to pull through.

I forgot the water altogether but it still turned out pretty good. The next time I make it (and I will be making it again) I'll add the water, but really, this is a good recipe.

You know what? This is the best milk shake I've ever had. I sure am glad I found this recipe, because it really is the BEST I've ever had. Thanks.

It's simple enough and I make it all the time for my cousins and siblings.