I’m not good at making yeast breads, especially pretzels, but thanks to Clara at Clara Bakes, those days are over. Inspired by her pictures and experience, I decided to follow her lead and try Alton Brown’s recipe — a recipe I figured might work since Alton includes the weight of the flour. For aspiring yeast bread makers, getting the amount of flour is important and it really helps to have the weight rather than volume which can vary dramatically when using 4 or more cups of flour.
So Alton’s dough was *perfect* and even a klutz like me could make recognizable pretzels. And the taste? Infinitely better than store-bought due partially to the pride from baking them from scratch and also to the fact they have brown skins, soft and fluffy centers and can be eaten hot from the oven. If you want to take it a step further, brush a little butter on the pretzels when they come out of the oven.