Making the ballpark favorite is easier than you’d think, your young baker will follow some tricks that we discovered. First, using bread flour will help to achieve a proper soft yet chewy pretzel. To get the deep mahogany color we were looking for, we will add brown sugar to the dough and then give the pretzels a quick dip in an alkaline boiling water. After letting the pretzels dry, we will baked them to a tender, chewy crumb. Your young baker will bring home there pretzels and dipping sauce for the family to enjoy at home.