Rose Levy Berenbaum has an excellent recipe for Pretzel Breads in the
Bread Bible.
Really, the key to making anything a 'pretzel' bread or cracker is
less the bread--although a fruity spicy sweet dough would clearly be
wrong--but rather the dip in lye or at least strong soda
solution. It's that treatment of the wheat dough with strong base
that gives the characteristic pretzel flavor.
I've used my saltine cracker recipe to make 'pretzel' crackers simply
by brushing the cracker tops with a lye solution per Rose's
recipe. Unfortunately I don't have Rose's book handy to share the
lye solution recipe. You really need food-grade lye to make it work
properly--I've never felt like a soda solution was adequate to give
really the right flavor--but the lye requires careful handling
because both the dry pellets and the solution for brushing or dipping
can burn skin or eyes.
My saltine recipe is here
http://debunix.net/recipes/Saltines.html
Quite easy but it does take a bit of patience, since the dough takes
a day to rise before preparing the crackers.
--diane in los angeles
http://debunix.net/recipes/FoodPages.html