Our favorite toppings are cinnamon sugar and kosher salt. On this sheet, we have six salt and one cinnamon. I have tried other things, like parmesan cheese and garlic salt, but we always go back to the old staples.
Rachel's favorites are the cinnamon sugar ones, hands down. I'm a salt girl myself.
This is the original recipe that I got from Taste of Home a few years ago. I tripled it and got 14 large pretzels out of it. I have found that they are best eaten immediately. I have one friend that freezes hers, but I'm a fresh bread kind of a girl.
1 ½ t. active dry yeast
¾ cup warm water
1 ½ t. sugar
¾ t. salt
1 ½ cups all purpose flour
2 T. butter
coarse salt, cinnamon sugar, parmesan cheese and garlic powder, etc. for topping
In a large mixing bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, ½ cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will still be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14 inch rope; twist into a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with your choice of topping. Bake at 425 degrees for 15-20 minutes, or until golden brown. Remove to wire racks. Serve warm.