On Mar 4, 12:21*pm, sf > wrote:
> On Sun, 4 Mar 2012 11:26:26 -0800 (PST), merryb >
> wrote:
>
> > I googled a few, so until I try them, I can't make a recommendation.
> > Today is day one of experiments... I do see a number of recipes that
> > call for lye, but think I'll go with the baking soda treatment.
>
> I used to have a really good one that wasn't fussy and produced
> surprisingly good results. *Got it from one of the kids elementary
> school teachers who had made soft pretzels with the class, so it had
> to be easy. *I lost it somehow. *Maybe I'd transferred it to computer
> and it went when the hard drive died. *My computers tend to die rather
> than be replaced due to age.
>
> --
> Food is an important part of a balanced diet.

I'm liking this recipe- pretty easy! I have made plain salted, plain
rolled in finely grated Grana (hot out of the oven), and I now have
rosemary in the oven. I'm now thinking on how to incorporate peanut
butter. I guess I will trying to make them like a baguette and put on
a thin smear before rolling them up...I've only tasted the salted
ones, and they are good, altho might be a bit bigger than what I want.
I made the rosemary ones half the size, so I'll see shortly.