These are the best. Making double batch again tomorrow. Some to bake. Some to freeze. Freeze right after you pretzel twist them. Take out of freezer. Thaw on cookie sheet. Once room temp them do the soda water boil, salt and bake. Perfect like fresh. I use less flour. Start with 2 1/2 cup flour. To dry first time and had to add water. Still Delish. I use saracha salt. Also honey instead of malt or sugar.

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