On Mar 3, 5:56*pm, 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!

Salt and caraway

The one baker here uses Styrian pumpkin seeds (from which comes
Kuerbiskernoel). Might be tough to find.

Black cumin (Nigella sativa)