Fun Variations (serve with marinara sauce):
Sun-Dried Tomatoes & Cheese Topping, for 4 Pretzels: In a small saucepan, place 1/4 cup sun-dried tomatoes and enough water to submerge the sun-dried tomatoes. Boil for 3 minutes, then turn heat off and allow to cool. Drain, cut into small dice and set aside.
In a small bowl, mix 1 tsp. dried oregano, 1/3 tsp. red pepper flakes and 2 Tbsp. Parmigiano-Reggiano. Sprinkle sun-dried tomatoes then oregano, red pepper flakes and Parmigiano-Reggiano mixture before baking the pretzels.
Pepperoni Pizza Topping, for 4 Pretzels: Cut 1 oz. pepperoni into 1/4 inch strips. Sprinkle 1/4 cup (1 oz.) mozzarella, pepperoni then 1 tsp. dried basil and 1/3 tsp. red pepper flakes before baking the pretzels.