What is the interior like in these? My husb and I recently shared a spectacular baked pretzel at Whole Foods that was absolutely blanketed in grated parmesan and now I'm dying to try to recreate it at home. It was soft and close grained, but not dense, if you know what I mean. Are these pretzels similar? Either way, they look wonderful and I'll have to give them a spin. Thanks for the tip about the two-minute soak, too, which I have never heard of before but will be sure to try. With minimal rise time and no fat in the dough, these are close-grained and chewy, rather than soft; think bagel rather than soft dinner roll. But go ahead and give them a try - I'm sure you'll enjoy them, especially hot out of the oven. PJH

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