We like to make a variety of ones using all kinds of things like kale and onion, pepperoni and pesto, and cinnamon and sugar.
We also used only half the baking soda for the dunk and we skip the salt sprinkle.
Cover and place in a warm spot for 1-2 hours or until doubled in size.
Make the filling
Put each slice onto a sheet tray and let the (now stuffed) pretzels rise again until about doubled.
The Dunk – I only do the dunk on the savory ones, not the sweet ones: