Have a major weakness for Soft Pretzels? Alton Brown's recipe is my favorite. I've tried many other recipes and even my own. But in this case tampering is not necessary -Alton's is a hit, just Google it.
Some personal notes:
- I like Alton's addition of butter (or margarine) to the dough. (tried with oil- not the same)
- Alton uses 10 cups of water to gently boil the pretzels. I cut it in half using 5 cups water and 1/3 cup of baking soda and found it easier to manage.
- Combine the water and baking soda together BEFORE BOILING- Do not boil the water before adding the baking soda- it can erupt like a volcano-it happened to me- my poor stove, cabinets and floor!!
- Using parchment paper works out very well for baking, but for cooling use a wire rack.