Today was another rainy, cold “inside” day, so I decided to do some baking. I had found this recipe, so I thought it would be fun to try it. I made one batch, just like the directions stated, but they were just not quite right. Plus I think my flour was a bit old, so the flour flavor was very strong. After reading some of the comments of the recipe, I made a new batch with fresh flour and some of the tips from others who have tried this recipe. I added about 3 tablespoons of butter to the liquid ingredients, and let the dough proof for 2 hours, instead of 30 minutes. There was a vast improvement in the taste and the texture of the pretzels. The dough came together easily–the hardest part was rolling out the chunks of dough into thin ropes. As you can see from the picture, they came out a little fat–they should be thinner to be more pretzely. I would definitely make these again, though, with the changes I made the second time around.