Who said you can't have soft pretzels for breakfast?
A few keys to successfull pretzels:
Weigh the dough and divide by how many pretzels you are making. The recioe I use makes about 620 grams of dough. This insures that each pretzel will be a similar size.
Roll out the dough into pieces of the same size. The recipe I use says 30 inches. I put painters tape on the counter as a guide.
Once you have your pretzel shape, gently dip into a solution of baking soda and water. This is what will give you the Browning. Skipping this step will produce something closer.to a yeasty roll. May still be delicious but not a pretzel.
Use an instant read thermometer to test for domeness. I find an internal temperature between 205° and 210° is perfect.
Don't forget the melted butter. Dip as soon as they are out of the oven.
