Soft Pretzels

today's pretzels come from reinhart's Artisan Breads Everyday, and are one of the few recipes in that book that weren't also in the Bread Baker's Apprentice, so i have been eager to try it. i made pretzels before, but they were more like the ones you get at auntie anne's in the mall. these are traditional, bready soft pretzels. okay, almost traditional. i didn't opt to dip the pretzels in a potentially poisonous lye solution (directions for which were provided), but used the safer, easier baking soda solution instead. reinhart mentioned that sesame seeds were an optional topping, which made me think of the marvelous simit rings sold in istanbul, so i made a few of those as well as some with kosher salt sprinkled on top. these pretzels? fabulous. i had mine, still warm, with some spicy brown mustard and a hefeweizen. the sesame seed ones weren't quite like simit, but still tasty.