Pretzels come in all shapes and sizes--and we love them all equally. Here we've adapted a traditional Bavarian recipe for ease and convenience. The original technique calls for dipping the pretzels in a lye solution, in order to develop their golden brown color and signature texture. Lye, however, is hard to find and somewhat precarious. Here we use a baking soda and warm water solution for the same, delicious results.
We love to have a variety of mustard on hand for dipping--today we went with Horseradish Maple Mustard for a nice little kick of flavor.