On Mar 3, 7:08*pm, Bob Terwilliger >
wrote:
> * merryb wrote:
> > Hey all- my Mom "suggested" to a co-worker that I would be willing to
> > make pretzels for an open house party- thanks Mom! So, I am going to
> > be baking pretzels for 100 people. We have a local brewery that makes
> > some pretty good beer, so that will be served also- not sure what
> > else. I assume there will be a lot of standing around, so I'm thinking
> > sticks would be easiest, probably 8 inches long or so, and 3 per
> > person- tomorrow will be my first test baking day. I think I need a
> > few flavors, and I hope you all can offer advice- here's what I'm
> > thinking;
> > Salted
> > Parm and/or rosemary
> > Mustard
> > Should a few salted ones be dipped in chocolate? I know beer and
> > chocolate can pair nicely...If you have an idea, I'd love to hear it-
> > thanks!
>
> The flavors you mention should all be fine. Here are a few others:
>
> Poppy seeds
> Kalonje (a.k.a. onion seeds, though they're not really the seeds of onions)
> Sweet curry
> Peanut butter
>
> Bob

Love the peanut butter idea- how would you use it? I have heard from a
couple of people regarding the mustard flavored- they advise a dipping
sauce as opposed to incorporating it into the dough. Maybe the same
idea?