My dear friends: let us not forget on this Meal Prep Sunday to also remember Snack Prep Sunday

I made a double batch of soft pretzels from Dirndl Kitchen (https://dirndlkitchen.com/german-pretzel-recipe/) with the intent of freezing to enjoy later. Do not use parchment paper. Use a silicone mat, and lift them up right after they come out of the oven.

A couple of deviations from the recipe that I did:
– I parbaked the pretzels for 8 minutes at 400 before dipping. It makes it so much easier to dip.
– After dipping, I baked again for 10 minutes at 400, taking them out when they were a few shades under what I would want to end up with.
– when I take them out from frozen, I pass them them through some water and sprinkle salt. Then I bake again at 400 until they are hot and the shade I want, probably about ten minutes.