I'd not even heard of these, but they sound wonderful.

caraway, salt, and delicious biscuity goodness? yes please!

They are yummy! :9

When you want to get your hands really dirty and do it all yourself:

Pretzelrolls
Receipe for 12 pieces à 62g / 2.2 Oz
For the rolls you`ll need :
500g / 17,6 Oz wheatflour ( most fluffy / dusty consistence )
42g / 1,5 Oz fresh yeast ( or equivalent amount "dry yeast" )
250ml / (-> That`s a bit less than a small cokebottle, = 8,8 Oz ) warm water
10g / 0,35 Oz / 2 teaspoons salt
1 large spoon milk
Maybe: 1 teaspoon oil
rugged salt ( crumbled / large saltcrystals )
For the pretzel-magic :
25g / 0,88 Oz baking soda
1l / 36 Oz ( standard glass coke-bottle? ) water
Mix the wheatflour and the salt in a bowl.
Dissolve the yeast in the warm water.
Make a hole into the wheatflour and pour the yeast-solution in there, and mix
both.
Knead the resulting dough ( 10 to 15 minutes ) until it gets smooth and doesn`t
stick anymore.
Make 12 rolls out of the dough ( or pretzels, or .. whatever you prefer ) and place
them on separate pieces backingpaper of a useful size ( 3*3 inch / 10*10 cm ).
Let the rolls prove for about an hour, until the rolls doubeled in size.
pour the baking soda into the water and boil it up once, then keep it right below
boiling.
Heat up the oven to 40° Celsius. Place bakingpaper on the bakingtray.
When the rolls reached their desired size, put one at a time into the hot baking-
soda-solution.
Let the upper side stay in the solution for 15 seconds, the lower side for 5 seconds.
Then put the rolls onto the baking tray, take a sharp knife and cut them nearly
completely through. Afterwards pour rugged salt on their top.
As soon as all rolls are on the tray, place the tray in the warm oven and let them
prove another 30 to 40 minutes, until the cut opened visibly.
After this step heat up the oven to 180° Celsius to 200° Celsius and bake the rolls
on the middle tray for 25 minutes. If you wish to but the rolls into the freezer and
bake them later when you want to eat them, take them out 5 minutes earlier. Then
you will get really fresh rolls even on a sunday morning. Let the hot rolls cool
down on a grid. By the way: It`s adviseable to place a heatresistant bowl with so
me water in the oven from the moment you heat it up the first time, the rolls will
become bigger and have a smooth surface.
Comments welcome!

(makes note of recipe for future use) Thanks! :9

They are party-bakery. They are "relatively salty" and produce a tough dough. You can also roll them into sticks and then bake them, with the result being that you'll get 90% of crispy crust.
You can likewise replace the rugged ( = kosher ) salt with sesame or poppy seeds.

Caraway topped the biscuit dough star
Caraway topped the biscuit dough star