Making homemade pretzels is a fun winter’s day project that is simpler than it appears. These pretzels, recently featured in an issue of Eating Well magazine are made with extra-virgin olive oil and light rye flour for a healthier pretzel. The light rye flour adds a subtle malt, or pleasant but slight sour flavor and creates a denser pretzel then just using only all-purpose flour. These pretzels call for instant dry yeast instead of using active dry yeast. The smaller instant dry yeast particles don’t require the yeast to be “bloomed” in warm water, activate faster and can be added directly to the dry ingredients. Serve these delicious pretzels with a big pot of soup, chili or with your favorite mustard for a great snack!