"dsi1" > wrote in message
...
On Thursday, March 28, 2019 at 5:18:51 PM UTC-10, Julie Bove wrote:
> I have not made these in some time. I used to make them as a kid but we
> never had pretzel salt so I used to save the dregs from the boxes of Mr.
> Salty Pretzels and when I accumulated enough, I would make a batch.
>
> Since then, I have made gluten free ones but that was some time ago.
>
> I have always used baking soda but I have read that lye is better.
>
> 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.
>
> Thanks!

If I was making pretzels, I'd use lye because that stuff is dangerous and I
do enjoy working with stuff like that. Lye is 10,000 times stronger than
baking soda.

I bought some coarse salt today. It's great stuff. I'll add some coarse
Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy,
intensely salty taste. It's supercharged garlic shrimp. I've only done this
with Hawaiian style garlic shrimp - it might not work with regular garlic
shrimp.

https://www.amazon.com/photos/shared...Soza3T_29CtsgZ

Nice!