I think I'd like to try something with some sourdough flavor, and a thicker crust, but all the same they are delicious with mustard and I'd be happy to make the recipe again. I definitely need to work on shaping and I'd stick with my sel gris or bourbon smoked sea salt as toppings.
-jmb
**useful note: the next morning we found that the pretzels were a bit gummy because we put them in a ziploc bag to keep them fresh. Apparently they do better just sitting out on the counter. Plus they are yummy and don't last long in the wild.
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