These soft pretzels offer a chewy, salty crust and soft, slightly sweet interior. Dark, sticky barley malt syrup supplies earthy sweetness and contains enzymes that help the pretzels develop a rich, golden hue. Look for it where you’d find molasses, which is a great substitute, if needed. To hydrate the dough, we’ve opted for beer, which provides a complex, slightly funky flavor. Any variety works, but we especially like the grassiness of hefeweizen and the caramel notes of amber ale. Traditional Bavarian pretzels get their snappy texture and mahogany tone from lye. While the flavor it yields is unparalleled, lye is tricky to work with, so instead, we gently heat baking soda to make it more alkaline, then dissolve it in water that we briefly boil the pretzels in. This gives them characteristics akin to the classic Bavarian pretzels. A sprinkle of flaky salt and a savory seed mix add flavorful crunch. Enjoy slightly warm or at room temperature and with any variety of mustard.