Top 100 Five-Ingredient Dinners

I have made this recipe a half dozen times now and the comments about the amount of milk have prompted me to leave a comment. The first run I used minimal milk (a little more than 3 T) and the bread was a shortbread consistency. The next few times, I used more milk and the result was a doughy bread that was difficult to cook all the way through. Yesterday, I went back to the original recipe with the same result, shortbread taste/texture. While I have not been able to get a manageable dough with 3T, I have now learned to use "just enough" to get a workable dough (probably due to elevation and humidity). It varies batch to bath but typically 5 or less provides the best results for me in central SC. It's been so fulfilling to see our church go from chunks of Piggly Wiggly Italian bread to this unleavened version! Always gets compliments!

Will the brown sugar make the pretzel taste sweet? Can I put less sugar? Or omit it?

I increased the hydration just a bit and it worked out wonderful! My husband said it's the best bread he's ever had!!