Jeffrey Hamelman's book Bread suggests using 1.3 ounces of lye (by weight) to each quart of cold water. Add the pellets to the cold water, and whisk or stir to dissolve, using only stainless steel equipment. Proof the pretzels at 75 for 20-30 minutes, or until 50% risen. Refrigerate to firm them up for 30 minutes, or chill overnight. Dip the pretzels in the solution for 5 seconds, then drain; place on lightly oiled parchment paper for the bake. Wear protective gloves and goggles, and dispose of the used lye by flushing it down the toilet. Hope this helps! Laurie@KAF

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