Yearning for “laugen brezeln” (pretzels), I made a batch at home. Once again, I found myself off on timing and fermentation and… okay, I’ll quit whining. Because laugen-fortitude inspired me to an epiphany. I can’t reveal it here, but below are some pictures of the results. Okay, I’ll share this insight; give longer shapes to the “stangerli,” and increase the lye dose for luster and shine. Good for a beer and a weekend sit watching the football games.