A Taste of NYC: Soft Pretzels

I did it.....I faced one of my biggest baking fears: yeast. How silly was I to be afraid of such a tiny little packet of powder? There has been a huge boom of soft pretzels in the blog circles I travel in and I picked I Shot the Chef's to follow. My dough didn't come out sticky or as smooth as she describes (I probably would follow her advice next time and not add the last 1/4 cup of flour)and I forgot to let the dough rise after dividing it up into balls AND after I shaped them into pretzels, but they came out great! I divided the dough up into 2 different size portions: 1 and 2 ounce balls for small and large pretzels. Of course, the end, I was sick of forming the pretzels so I starting making knots (like garlic knots) which I kind of like better.

WW info:
1 point per small pretzel/knot (one ounce of dough)
2 points per large pretzel (2 ounces of dough)