"dejamos" > wrote in message
...
> On 3/30/2019 8:20 PM, Julie Bove wrote:
>>
>> "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.
>
> Oh - and I'm glad it worked out for you.

Me too! Good stuff. Thanks again!