To make “real” Bavarianpretzels you have to use a lye dip. Do you have lye? We didn’t think so. Which is why we going to use a little trick involving baked baking soda to give the pretzels that signature, dark brown appearance, chewiness, and unique flavor. Enjoy!
For the fully formatted, printable, written recipe, follow this link: allrecipes.com/recipe/285589/bavarian-pretzels/
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