What great ideas! I would like to make the onion pretzel rolls but also spread the inside with a mustard sauce. Any thoughts about how to make a suitable mustard sauce for spreading? Another question I have is what kind of saucepan to use for the boiling. I tried a cast iron skillet and the seasoning was completely stripped by the baking soda! I tried in an aluminum skillet and the baking soda discolored it. I'm running out of pans I can try - maybe my old cheap enameled pot will have to do. Comments? Thanks so much!

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