Bread-Bakers v105.n036.3

Corina,
The pretzels I had in Bavaria were crunchy on the outside and soft on 
the inside. Is this the result you achieved with your new freezing 
technique? And, what archive recipe did you use...am having trouble 
finding the one that uses lye. Also, what lye are you using and where 
did you get it?

Thanks,
Gloria