I have been baking your soft pretzels (among other things) to sell at my local farmers market for three seasons now. I'm in the midst of baking several batches right now for market this afternoon, in fact! I just had to stop and say "thank you" for the changes to the original Baker's Companion recipe that are reflected in this blog post - the extra salt, slightly lower temperature, and most of all, the baking soda soak. My only complaint about the recipe before was that I had trouble getting the pretzels to brown the way I wanted without over-baking them; the soda soak completely fixes that. My pretzels now look amazing! Thanks so much for all the experimenting you do, and for sharing the tips you glean from that with the rest of us.

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