We make soft Bavarian style pretzels in the traditional method using unbleached wheat flour, pure cane brown sugar, molasses, sea salt and yeast. After the pretzels are shaped, they are dipped in solution of food grade lye and water which produces the deep brown color skin that soft pretzels are known for. Yeasty, salty and chewy. Formed in a round shape to use for soup bowls.Approx 6" diameter