Pretzel bread (buns, rolls, or bites) is the
best of all worlds — a little salty and
buttery, dense and hearty on the outside,
yet soft, chewy, and tender on the inside. It's just in time for Oktoberfest, and perfect
for brats, sandwiches, soups, or dipping into fondue. Simply read through the recipes and steps, then basically make and shape the base dough into long buns
or round rolls (the easiest) or follow the variation for poppable pretzel bites.
A couple of things to note: Using…