These pretzels look incredible. I am always looking for a good use of my extra starter. Yes, pizza dough, bagels, waffles and pancakes are the norm but, with all of the yummy fats and sweets that are required for the end product, I need to cut back. These look like they will do the trick, but as with any first time recipe, I follow it to the letter. It is just my wife and I and the recipe makes more than we can eat fresh. Is it better to freeze them raw or par-baked. Will the end result be the same? Also, I live in the San Francisco area and my 4 year old starter is very healthy and strong. Is it necessary to add the commercial yeast? I normally don't.

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