Homemade soft pretzels right out of the oven, because you deserve it:
Review Body: The recipe works beautifully, I have no idea what the people who had issues did wrong. I make the dough a day ahead and store it in the fridge, then get it out, shape, and let rise just a bit longer, maybe an extra 10-15 minutes. I add 2 tsp. kosher salt to the dough, I find it too bland without. Also, I add all the flour at once, because I'm somewhat lazy when I make bread/bread products. My KA handles it with no problems.
Frankly, this recipe could use some copyediting. Here are my suggestions:Heed the note to boil the dough in a skillet -- preferably cast iron. It doesn't goo-up the dough nearly as much.Get yourself a fish spatula to get the dough in and out of the water.Let the wet dough sit for a few before paper towelling them off, otherwise you have dough sticking to paper towel. Not fun.
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