On Fri, 3 Oct 2014 22:30:44 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 3 Oct 2014 16:44:12 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Fri, 3 Oct 2014 12:37:30 -0700, "Paul M. Cook" >
> >> > wrote:
> >> >
> >> >>
> >> >> "sf" > wrote in message
> >> >> ...
> >> >> > On Fri, 03 Oct 2014 13:20:32 -0400, jmcquown >
> >> >> > wrote:
> >> >> >>
> >> >> >> Back to the point. Who wants all this pretzel dough stuff? More
> >> >> >> stupid
> >> >> >> marketing. And people will surely buy into it.
> >> >> >>
> >> >> >
> >> >> > I like the trend and crave pretzel bagels. Pretzel pizza sounds
> >> >> > weird, but I'd try it once.
> >> >>
> >> >>
> >> >> It aint pretzel unless it's been dipped in lye water. And few are.
> >> >>
> >> >
> >> > You're not going to find many of those around anymore, including
> >> > Manhattan - the place everyone thinks of first when they hear NYC. I
> >> > happen to like soft pretzels and that's what the current pretzeling of
> >> > everything trend is emulating.
> >>
> >> I was just looking at recipes last night. The trend for at home now is
> >> to
> >> dip in just plain boiling water and that's what I did when I made them.
> >> Apparently lye is only for German pretzels.
> >
> > Home style involves baking soda in the water.
>
> Or plain water. I posted a link for sw.

Or none of the above.


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