I’m not a giant carb fanatic like some people (Aghem, Matt…), but a delicious soft pretzel, hot out of the oven with the perfect amount of salt and a little bit of mustard….well, that’s my comfort food. I grew up in South Philly, the birthplace of the soft pretzel. My dad used to buy a dozen at a time and we’d keep them in the freezer and reheat them when we wanted. Granted, this method pales in comparison to a fresh-baked twist of dough, but that’s how much we loved our pretzels. I never thought of making my own before, but why not? They’re pretty simple! Here’s the recipe, courtesy Sprinkle Some Sugar:
