"dejamos" > wrote in message
...
> On 3/29/2019 6:43 PM, Julie Bove wrote:
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>>>
>>>> If you make them... Do you use lye or soda? And what toppings do you
>>>> prefer?
>>>> I have a bag of salt now. Am going to do half the bag with salt and
>>>> half
>>>> with cinnamon sugar.
>>>
>>> I'm confused. Do you have a bag of salt or a bag of pretzels? or
>>> maybe you meant to say "batch" twice?
>>>
>> I have a bag of salt. Am going to make a batch of pretzels. Half of the
>> bag with salt and the other half with cinnamon sugar.
>>
>>> Anyway, I just use Morton kosher salt and leave the "variety of
>>> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
>>> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
>>> butter). Yes, I know you can't eat any of those, and I don't care
>>> if you can.
>>>
>>> One thing I do ask out of curiosity, is how big is that bag of
>>> pretzel salt?
>>
>> 2 pounds by Medley Hills. But my question was... Do you use baking soda
>> or lye?
>>
>
> I use baked baking soda:
>
> https://www.nytimes.com/2010/09/15/d...15curious.html

I did this! Next time when I make them, I will put them on non-stick foil.
The first batch stuck badly and the sheet was well oiled. Will also try to
roll them out a bit thinner. Angela loved the salted one despite it having
no bottom.