Homemade pretzels

I'm often a little hesitant about making certain things from scratch, not because I don't think they'll taste amazing, but because they just taste different. Clam chowder, for instance, and cheesy biscuits—I've never gotten them to taste like they do in restaurants. However, sometimes a perfect recipe will come across my path, and I came across one yesterday.

This pretzel recipe turns out flawless pretzels with a minimal amount of work. I was astonished to have them come out of the oven looking gorgeous, and tasting exactly like the best pretzel you could get at any pretzel stand. The crust was perfectly chewy-soft and a dark golden brown that only egg-wash will make it, and the dough inside was moist and soft.

This was just the first try, so I'm not sure how far this recipe will go, but we're already thinking about trying to replicate pizza pretzels we have by replacing the egg wash with tomato sauce and covering them with cheese. Even if that doesn't work, I'm positive that we'll be making these again...and will never have to feel compelled to buy them for $3 a piece elsewhere.