I made soft pretzels last week. For some reason I didn't expect them to turn out well, but they ended up just about perfect—nice and chewy. The only thing lacking was proper pretzel salt, which I will search for the next time I go to the grocery store.
Mr. Mordecai loves soft pretzels. They are a little extra work, but I could easily serve them alongside soup or salad in place of bread or rolls. They're no worse for you than white bread.
Here is the recipe I used. It's a keeper! I like that it doesn't call for bread flour—a lot of soft pretzel recipes do, and I don't keep it on hand. I think I will rewrite the recipe, though, to better suit my methods and to condense it a little. I like my recipes to be concise: I hate wading around in extra text and unnecessary steps when I'm baking.
P.S. I just rewrote the recipe for my own files. 412 words down to 238.