Recipe is here. There are some things I observed while making these. Pretzel dough is sticky and pretzels are difficult to roll out to appropriate length. You boil these in water and baking soda, which gets very foamy. The pretzel will float after about 25 seconds if you are boiling the water hard enough. The recipe says "Oil the parchment" not "Spray some Pam at the parchment paper"; lay down some oil or you will be eating stuck-on bits of paper. Pretzels that were not brushed in egg yolks did not look appetizing and appeared a bit burned. Pretzel salt, Kosher salt, and table salt are not interchangeable. Mine turned out great!
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