I tried the soft pretzels again today with a few tweaks, which solved some of the problems I had the last time. The results were darker and chewier — more like a pretzel than a bread roll. I made some topped with garlic salt (a favorite of the boys), some with grated Parmesan and some with garlic salt and sesame seeds. I still need a little work on my pretzel twisting technique as well; I think they look more pretzel-like if you roll them super-long before attempting to twist them. But the difference is mostly cosmetic and I’m fine with them the way they are.