Oh, Andrew, I am so sorry to hear that. I am honestly a bit stumped as to what could have happened. I haven’t ever had the issue of the Bretzels sticking to the paper… Or any paper for that fact.

Now, just for the sake of clarity – did you use wax paper, or parchment paper? I learned many years ago, when living in Canada, that there is a big difference between the two, and I was advised to not use wax paper in the oven. This might be your issue. Parchment paper is nearly “stick-proof”, so the wax paper could be the culprit!

Hello, Melanie!

300gr flour (you may need to add an extra 20gr or so). 225gr warm water. I assume the teaspoon meaurements are ok written as is (I don’t weight those ingredients typically).

The water bath can just be 200-225gr water.

Hope this helps!

Juliet, this is a wonderfully simple recipe that I am sure you will perfect in no time! I hope you enoy them and they transport you back to childhood.

Yes, you can bake the pretzels completely according to the recipe (skip the melted butter brushed on top) and let them cool before freezing them in an airtight container or freezer bag. When ready to enjoy them, place pretzels on a cookie sheet and reheat at 450°F for five minutes. You can then add the melted butter if you wish. Happy baking!

Thank you!