Soft Pretzels hold a near and dear place in my heart. I have many memories as a girl buying fresh baked soft pretzels in brown bags served out of a shopping cart on the streets of South Jersey and Philadelphia. This tradition in twisting dough, then baking it to chewy, salted perfection began in the area 150 years ago with the Pennsylvania Dutch in Amish Country. The classic soft pretzel is topped with coarse sea salt and yellow mustard. I decided to experiment with some Pacific influences, including a special Japanese rice seasoning ( furikake) topping. The following is a list of ingredients used to create the topping and mustard:
