> > I *like* traditional soft pretzels. I can't think of any other snack I'd rather grab at a baseball game. I just like Auntie Anne's version better.
> > With mustard, even.
>
>
> Yeah, well, every single recipe I have found for pretzels has them either boiled or dipped in a baking soda/water bath before they are baked.
I guarantee Auntie Annies doesn't do that,
>

Mousie, if you've been collecting pretzel recipes, do you have any really good ones to share for making soft pretzels? Ones which involve the prerequisite boiling or dipping steps.

Likewise, in order to give them a chewy texture, classic bagel recipes always boil them first in potato-starch water, before baking them in a hardwood-fired oven. I gather dipping pretzels in baking soda or lye is similar in that it changes the pretzels' outer skin layer.


> and that is why their "pretzels" SuXor righteously.
>

Hmmm. That last bit sounds like an oxymoron. :-)

Wolf "also has the *Ultimate* Southern Biscuit recipe, which Dave has perfected and we're now able to make the best biscuits on the planet - yes" spirit

P.S. I'm also curious as to how Rabbitlord could link whole pretzels together in an unbroken chain? It doesn't seem possible.