Pretzels! [or Nicole successfully uses yeast]

I may be the pie queen, but I have not had success in the past with yeast. At one point, it decided it didn't like me and refused to rise. (Have you ever had unleavened pizza crust - not tasty.) So I had decided I would just avoid yeast and therefore avoid this problem. Thankfully, Christina posted these recipes and I had to tackle a leavened bread item. As it turns out, yeast and I are now on speaking terms again. In fact, we might be on our way to becoming BFF's.

I credit this success to Christina, and also Alton Brown for writing a good recipe. Anyway, I made Alton's recipe, but dipped the pretzels in the soda water from the Auntie Anne's recipe, instead of boiling. Then I brushed them with the egg yolk, and sprinkled some with fleur de sel, some with sel de provence and some with raw sugar. I also left 2 unsprinkled. As you can see, they rose and browned well. Husband tried the sea salt version, I tried the salt de provence. We were both pleased - great texture and flavor. I just wish I had finished baking them before 10:50 last night, so I could have eaten one fresh out of the oven! Guess I will just have to make them again!