These taste really yummy. The first time I made these, I did a variety of toppings to try to find the best tasting ones: salted, unsalted, butter, no butter, etc. Best combination: Salted, no butter. I find they taste buttery all on their own, without adding any extra butter. They do go brown fast, but its not like they are burning; it's just the baking soda mixture causing them to brown a little bit faster. The ones that manage to make it throught the night end up going soggy and the salt disintegrates, but warming them in the microwave makes it all better. The method is a little bit strange. When making yeast breads, you should only add some of the flour and make a kind of paste (With this recipe, only add 2 cups to start) and mix the "paste" thoroughly for a few minutes, to start forming gluten. Then gradually add the remaining flour until the dough pulls away from the sides of the bowl. Turn out and knead until smooth and no longer sticky, adding flour as needed. I use this recipe to make 8 giant pretzels, baking 4 at a time and shaping the remaining dough while the first 4 are in the oven.
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These taste really yummy. The first time I made these, I did a variety of toppings to try to...