Soft Pretzels & Cashew Dip

These pretzels are a marriage between deep amber German pretzels and their fluffy counterparts found in American malls. They have a rich crust and an ultra-tender center.

These pretzels have a rich crust and an ultra-tender center, with plenty of soft & bread-y bits between the twists (my personal favorite part). I’ve included two cooking methods. The lye method is slightly more challenging, but a slightly more pleasing texture & flavor, in my opinion. The baking soda is more approachable, and also very good. Both can be made vegan, as noted in the ingredient list. You can adapt these to make any shape you like, and no matter how ugly and malformed they may appear, by the time they come out of the oven, they will be beautiful, and more importantly, delicious, so don’t become discouraged. Trust the process.

Makes: 8 pretzels