In article >, "jmcquown"
> writes:

>I think I've asked about this before, but I've never found a satisfactory
>recipe for big soft pretzels like you get from a street vendor. They have
>kosher salt on them and many people like to slather them with mustard. Any
>good recipes for this nice, chewy pretzel? The texture almost reminds me of
>bagels, which leads me to believe they are simmered prior to baking.

'Zactly, the real deal is made from bagel dough... roll into ropes, twist into
pretzel shape, simmer, salt (with pretzel salt- not kosher salt), bake...
detailed instructions contained in "New York Cook Book" by Molly O'Neill.

I suppose one can use any bagel dough and then follow the above procedure.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."