"Sqwertz" > wrote in message
...
> On Sat, 04 Oct 2014 06:45:32 -0700, sf wrote:
>
>> 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.
>
> Why? To prove that you use defective recipes that I'll never see
> anyway?
>
> -sw

I didn't use that recipe. I was hunting for one to use up the whole wheat
bread flour that I bought. And apparently that was a mistake. All of the
recipes I see call for bread flour *and* whole wheat flour. At least it is
a very small package.