Comments on: Crossing the Border for a Soft Pretzel http://hungrytravels.com/2009/08/11/crossing-the-border-for-a-soft-pretzel/ Mon, 06 Feb 2012 20:14:17 -0800 hourly 1 By: Doug\ http://hungrytravels.com/2009/08/11/crossing-the-border-for-a-soft-pretzel/comment-page-1/#comment-876 Doug\ Thu, 13 Aug 2009 23:00:04 +0000 http://hungrytravels.com/?p=3556#comment-876 Ooh, a Throwdown recipe! I like it. Thanks! Ooh, a Throwdown recipe! I like it. Thanks!

]]> By: Jen http://hungrytravels.com/2009/08/11/crossing-the-border-for-a-soft-pretzel/comment-page-1/#comment-873 Jen Wed, 12 Aug 2009 12:41:18 +0000 http://hungrytravels.com/?p=3556#comment-873 Here's the recipe I used that night. Note that he uses 3/4 C of baking soda for the water bath - that's a huge amount to add. I think I may have used 1/2 C instead. Make sure you have a BIG pot for the water and add the baking soda maybe 1/4 C at a time. It fizzes up instantly and will probably if you add 3/4 C all at once. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/soft-pretzels-with-queso-poblano-sauce-and-mustard-sauce-recipe/index.html Here’s the recipe I used that night. Note that he uses 3/4 C of baking soda for the water bath – that’s a huge amount to add. I think I may have used 1/2 C instead. Make sure you have a BIG pot for the water and add the baking soda maybe 1/4 C at a time. It fizzes up instantly and will probably if you add 3/4 C all at once.

http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/soft-pretzels-with-queso-poblano-sauce-and-mustard-sauce-recipe/index.html

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