here' the recipe I use, though i've been told if I "really" want the real thing I've got to get brave enough to use food-grade lye for the water bath rather than baking soda.
I wonder where I could get food grade lye, I saw that the "original" recipe calls for it. Thanks, gotta try it.
I've got a lot of German in my blood but we're so far removed from it that all we cook is the bastardized/Americanized versions of German food. So it'd be cool to really make some authentic German cuisine. Thanks for the recipe.
But if all you want is your Auntie Ann's fix that recipe I got is great.
Probably my favorite pretzels come from the Lancaster County Dutch Market in Germantown. They're really fresh (you probably have to wait a couple minutes for them to be done, so they're piping hot) and stunningly delicious. However I wanted to make something that was a little healthier (less butter dipping), cheaper, and that didn't require me to wait until Thursday to get them.
