I first made these wonderful treats in my junior high Foods class. I liked them so much I asked the teacher for the recipe. I have been making them ever since. One day I made them for my dad and he told me they were "musty", I got upset and said that I followed the directions and I did not know what went wrong. He then proceded to tell me that they they were "musty" and he "must have more". :) This is a *single batch: Depending on the size of the pretzels you make this recipe will make 9-12 **shaped pretzels. *Do not be shy to double this recipe. You will be sorry if you don't. **You can also make pretzel sticks with this recipe. Instead of rolling dough into pretzels just roll into 2-3" long ropes a little thicker than your thumb. Variation Recipes: Garlic Parmesan Pretzels Add 2-3 cloves pressed garlic and 1/3 cup parmesan cheese into the liquid ingredients before adding the flour. Sun-dried Tomato and Basil Pretzels Add 2-3 chopped sun-dried tomatoes, 1/2 tsp basil and 1 tsp parm cheese to the liquid ingredients before adding in the flour .