Amazing pretzels! I was a bit afraid of making them because although a lot of people said they were great, some said they were too bready and difficult to work with. Not so. And this recipe is SO forgiving. First, I found that I didn't have any brown sugar so I ended up using regular granulated sugar. Then, I didn't have bread flour, so I only used all-purpose. Rolling them did prove to be a bit time consuming because they tend to spring back, but I found that a combination of rolling and picking them up to let gravity stretch them worked well. Also, because I was working on a short surface, I didn't have room for the entire 3 feet, but I did find that as I got each part to the desired thickness, I could wrap it around one hand to get it out of the way and continue rolling the rest with the other hand. I salted them before putting them in the oven, and rather than baking on parchment, I used well-buttered foil. The bottoms came out nice and crunchy and buttery, and the rest was chewy and soft. I made a garlic butter by just putting some minced garlic and butter in a pan and heating until the rawness was gone and dipped the hot pretzels in that rather than putting the topping directly on the pretzel. So yum and so easy!
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Amazing pretzels! I was a bit afraid of making them because although a lot of people said...