almost 5 years
They turned out golden brown on the outside, soft and chewy in the inside. I boiled a few ones in the boiling water with 1/2 tablespoon baking soda added, which allowed the pretzels to be golden and browned more evenly during the baking. The ones I boiled directly in the water without baking soda, when they were baked in the oven, they tended to be browned at different spots. But they all tasted delicious, served them with dijon and whole grain mustard, yum.
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