Happy Oktoberfest, I made some minor modifications to my sourdough soft pretzel recipe. I made two batches of 18 soft pretzels. One of modifications I made was to further lower salt content in dough. With the Celtic Grey Sea salt that I topped pretzels with gave the prefect amount of salt so flavour of pretzels not overpowered by salt. Feedback from test testers was this was best tasting pretzels I have made to date. I also made smoked cheese dip and made pretzel egg breakfast sandwich. Cheese dip was used to spread on inside of pretzel after I cut it in half.
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Woah, pretzel cheese dip sandwich yummmm!
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