On Mar 3, 8:50*pm, "news" > wrote:
> "merryb" > wrote in message
>
> ...
>
> > 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!
>
> Are these soft pretzels or hard pretzels?

I guess it depends on how thick they end up being and how long I bake
them for. I am doing tests tomorrow so I can meet up with the woman
who is in charge on Monday and see what she likes. I personally would
like a bit of both textures- crispy ends with a few softer spots in
between- like a twist. She is the one who is paying, so whatever she
feels is best...