Chewy Soft Sesame Pretzels
The original of this recipe is compliments of an old Better Homes and Gardens cookbook. I played with the combination of flour in the bread machine until I got the right consistency. It takes a couple of tries to get the knack of rolling the pretzel dough into ropes, but once conquered, it is definitely worth the time to make. These can be stored for several days and make an awesome after school snack. Mix up the pretzel toppings by substituting cinnamon and sugar, course salt, or poppy seeds, if desired. Also, experiment with a variety of mustards and cheeses.