These pretzels are delicious! They remind me of the pretzels sold at the ballpark. I used my regular bread recipe as a base and added the poaching step to give them that lovely, unique pretzel-y flavor. I like to make them with half wheat and half white flour. NOTE: for a sweet topping, bake the pretzels plain; when they’re done, brush with butter and sprinkle them with a cinnamon and sugar mixture (3 parts sugar to 1 part cinnamon)

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