Soft Pretzels

These are the afore- mentioned whole wheat pretzels, which is really sort of a misnomer. I used the recipe here but just used 2 cups white and 2 cups wheat flour. I also decided to forgo the pumpkin seeds. They don't taste pumpkin-y at all, which is nice. I think next time I'll use more white flour and actually invest in some coarse salt. In this picture I'm about to eat that one with horseradish mustard, which I really can't get enough of. These were best right out of the oven, but they perk right back up when I toast them.