Soft Pretzels

These pretzels are making me thirsty! I had to say it. I couldn't not say it. I mean c'mon. I hear it in my head every time I eat a pretzel. If you have a standing mixer with a dough hook and a few spare hours, then you should give these a shot.
I don't know why people feel like soft pretzels are so elusive. At the last bake sale that I did, they were the first thing to sell out. Pretzels really aren't difficult. The folding just takes a little bit of finesse. But after a few dozen, you'll be throwing the dough around like any Auntie Anne's employee. Heck, you don't even have to shape them like standard pretzels. Get creative. Spell your name or make your favorite sport's team's logo or just make circles. They will all taste just as good.
Most pretzels recipes are pretty similar. My recipes of choice is Alton Brown's, just substitute the butter and the egg wash for Earth Balance. But do melt the Earth Balance you're using for the egg wash step. This is one time when I really prefer weighing the flour. Doughs can be a little finicky, and it's just easier to know that you aren't too fair a hand with the flour. I also know a few people who like to throw a teaspoon or two of vital wheat gluten into the dough, but I don't find it necessary.
If you want to make a fancy snack platter with the pretzels, you could make a few dipping sauces. Maybe an agave dijon or a cheddar cheese sauce? Either way, you won't regret your foray into the saltier side of things.