Homemade soft pretzels: hoo-boy!

The value of homemade pretzels can not be over-emphasized. Go make them at once if you know what is good for you. And thank you Abby for paving the way and then blogging about it.

My first attempt left room for refinement in the shape department but produced possibly the best darn pretzels we've had. I also set aside some dough to wrap chicken apple sausage in, and then treated the bundles as if they were pretzels by boiling and baking them. The result: bagel dogs, of course.

I'm tempted to try this dough for bagels, hamburger buns, and pizza. Next week, for the Superbowl, I might make some more and serve them with mustard and port cheese, which, by the way, I also have Abby to thank for introducing me to.

Homemade pretzels: divine, pure and simple