Okay, the final product tastes exactly like a pretzel. I was surprised how soft the rolls were though. I thought it would be more like a bagel (with the boil) but mine came out more like the texture of soft dinner rolls. I ended up splitting and toasting them for sandwiches.
I wouldn't recommend boiling/poaching them for more than 30 seconds each side. I did around a minute a side and the result was very messy and too acidic. The longer the boil, the more the baking soda water can soak into the rolls.
I did a fancy twist with my rolls and regretted it. Keep it a round shape so that there isn't a place for the baking soda bath to "settle" into. Once mine were done baking, I had several that I had to throw out because the divots of the twist were saturated with the baking soda bath and it made my eyes water when biting into them.
The metod seemed wrong, but I followed it step by step and the end product was amazing. Stick with the recipe and it will turn out wonderfully. Thanks for sharing.
Excellent recipe!! At first, it looked a little involved but these were a cinch to throw together; no kneading, how great is that?! These came out perfect - doughy, chewy, slightly acidic due to poaching in the baking soda bath. These were out of sight paired with my homemade margarita mix jelly. A !