I’ve made pretzels before, so I was an old hand this time around, and they turned out beautifully, aside from one that inexplicably came apart into fluffy goo during the boiling process. I used this Food & Wine recipe, but replaced step 4, the dunking in lye, with a dunking in boiling water souped up with baking soda. Much less hassle that way.
Just to make you extra jealous, in addition to piling them with grainy mustard, I also dipped the pretzels in a jar of strawberry chevre that Katie made from her goats’ milk and roasted strawberries from her garden. It was heavenly.