tag:blogger.com,1999:blog-3537147682557117770.post744938915767914847..comments2008-01-25T14:09:45.883-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3537147682557117770.post-398942000725383512008-01-25T14:09:00.000-06:002008-01-25T14:09:00.000-06:00

Hey Casey,I don't recall ever buying a pretzel from the any mall. I guess I'll have to try it next time. Cheers.

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-46654812874652063302008-01-24T00:23:00.000-06:002008-01-24T00:23:00.000-06:00

ever try auntie anne's pretzels? those are one of my guilty pleasures when i go to a food court in a mall. my favs are the almond one and the sour cream and onion one. you should try one if you never did. might give you some cool ideas on making some funky tasting pretzels.

Caseyhttp://www.blogger.com/profile/06496029023389013692noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-14953310707027711682008-01-22T14:46:00.000-06:002008-01-22T14:46:00.000-06:00

Wow, I am so hungry right now just looking at those bad boys. I might try that to bring to a super bowl part.Cheers

Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-27005281730919632352008-01-22T09:57:00.000-06:002008-01-22T09:57:00.000-06:00

These pretzels are best fresh, cause they may turn a bit tough later, and the next day. Also, keeping the dough warm and moist, and treating it with care is the best approach for a softer and fluffier pretzel.Never made the kraut before, and apparently, the more salt there is, the crunchier the fermented cabbage. Little or no salt should result in a softer bite. Let me know how it turns out.

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-41784487983621450962008-01-22T08:05:00.000-06:002008-01-22T08:05:00.000-06:00

Nice!I'm going to borrow both recipes.

Elihttp://www.blogger.com/profile/14637722407125400427noreply@blogger.com