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!