My Dad's 80th birthday is coming up in 2 weeks and I'd like to make some authentic German Pretzels with food grade lye. So this post is a bit of a 2-in-one.
First off - have any of you baked authentic German pretzels before? Any tips? I'm wanting to make these for a Brunch and wonder if "I'm biting off more 'pretzel' than I can chew" in difficulty.
Secondly - has anyone out there found a good source for a small amount of food grade lye? I've been looking everywhere online and have had no luck because the USA cannot ship this product across the border.
Anyhow, and and all suggestions would be welcome.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...