Test cook Christie Morrison makes Julia the best Ballpark Pretzels.
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I don't know who this other lady is but she can't cook have now seen her burn too many things 1st off she shouldn't be on TV 2nd stop burning stuff
those pretzels look overdone
Y'all gonna act like those are almost burnt?
I’ve made this recipe! Turns out great
Thlese look greaat, bu;t I don't have a stand mixer. Coud I process dough in mly Vita Mix?
molasissy? 😀
These are incredible! Thank you for sharing all your wonderful, tasty tips. They even tasted better than the ones from the local high school cooking school (per one of their students)
Burnt. Pretzels.
How come you didn't put the shaped pretzel dough in the fridge to firm up before putting into the boiling water?
Way too dark very unappetizing.🤮
Yum yum
Here’s an easy tip. When you are ready to make pretzels. Instead of dividing them into smaller portions then rolling them out. Roll out the giant dough to about 15 inches long. Then use a pizza cutter and cut strips and work with that instead. I saw auntie Annie’s employees doing this. It makes it very easy to roll out when it’s already long.
What about the oven temperature!?
Was disappointed that this recipe is not in the their cookbook
What would be best to make lighter colour? Too dark for me. Less cooking time, eliminate the soda, or a bit of both?
mmmm chewy… burnt you mean
As someone looking for the very best way to make these, I wish they had tested the lye bath vs the baking soda bath. I’d love it if the lye turned out to be a non factor
Alton brown has a good variation of this, an egg wash yields good color , without over baking ( these look a little dark)
Why not use molasses instead of dark brown sugar?
Why do those look.burnt?
Use food grade lye instead of soda and they will be so much better. 🥨
Too dark for me.
buy them mass produced and frozen the way they do duh
This recipe is amazing. We've tried other pretzel recipes before, and they've been _ok_, but never seemed to be quite worth the effort. This recipe was a winner though. The flavor was complex, malty, and complex. The texture was just right, with the outside being nice and firm and the inside being chewy and moist. These pretzels are perfectly balanced and well worth the effort.
Y'all immediately writing off this recipe because it "looks dark" in the screenshot are being dumb. These are designed to get dark on the outside, to get a nice complex crust, but I promise the inside stays moist and chewy.
Those look burnt!
I feel like this needs to be revisited. They are fine, but they could be much better.
Made these today, and this recipe is definitely a keeper! 5 Stars!!!
White pepper in the dough….that's all I have to say.
I noticed you didn't use an egg wash on them. Would this negatively affect the results? Have you tried an egg wash?
DONT WASTE your time. In the water they turn into a mess. Don't waste your time. I've been cooking over 20 years. You will just make a mess and waste 3 hours of your day. Make pizza or pancakes ok.
Why does she say ( MY ) about everything?
Simply not the soft pretzel (or "ballpark pretzel") I want it grew up with, nor is it the kind of pretzel I want. Texture and color is completely off. I accept it's not Philly pretzel or Auntie Anne style pretzel but this isn't even a German style pretzel beyond the shape.
To those that like it this way, enjoy.
Too dark for my tastes
Two fat women making carbs? Yeah, this is gonna be fucking delicious.
"TOO DARK, LOOKS DRY!!!" Umm…ok. While you're busy using your eyes to eat, I'm gonna use my mouth. Have fun with that.
I made the dough but working it into 22 inch tubes was challenging. I made pretzel sticks and buns instead…pretty tasty.
Too dark! Try 10-12 minutes…
Right?
I've made pretzels before and they are my favorite snack but I haven't had any luck keeping them. Putting them in any kind of container makes them tacky and the salt dissolves. It would be nice if you were to say how to best keep them fresh. As much as I would love to I can't eat 12 in a day. 😅
Looks burnt and dry. Not to mention it took like 100hrs to make, I'll stick with my frozen ones lol
This is complete BS. You cannot make real pretzel without lye. Why don’t you tell the truth