I made these:
Yes, the soft pretzels were a big hit at our Sound of Music party. I served the pretzels with Plochman's mustard and they were all gone by the end of the night!
The recipe came from Daniel Leader's Local Breads book. I knew the twisty part would take all my cooking cunning, but the recipe was more involved than I expected. I cut butter into the flour with my fingers, like in a pastry recipe, and the formed pretzels had to be simmered in a mixture of water and baking soda for about 30 seconds just before baking.
In spite of the complicated steps, this recipe is a keeper.
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