For the love of pretzels! Who loves a good pretzel?? ME! Me! ME!

There are some conditions though. They need to be soft, they need to be buttery and have to have a little spice to them, and no pretzel salt. Yes, you read that right.

This has been a project that has been sitting in my recipe notes for a while. The goal here was to recreate a pretzel that my brother and son grew up eating at that famous chain we have all seen in the Mall (sounds dated to even say Mall). Now the movie Mallrats is playing through my head! Thanks a lot, Jay and Silent Bob. The point being that Malls still exist…technically.

Now, that we are off the Mall rant let’s talk about these pretzels. We put our own pinch into these pretzels.

We made four different kinds:

Jalapeño and parmesan

Cinnamon and Sugar (Sugar in the Raw)

Butter

Fleur de sel

You are welcome to sprinkle them with whatever topping fills your heart’s desire. No judgment here! In fact, let us know what you choose to top your pretzels with!!

Hera’s Pinch

Invest into a food scale. This will make the pretzel-making easier, as you measure out the dough and yeast. It makes all baking precise. I am not the first one to say that baking is a science and using the right tools aids in this alchemy! (I feel like a ‘Muhahaha’ is needed here). Channeling some ‘creation of Frankenstein’ vibes here.