Ok just tried lye for the first time and the pretzels are much better on the crust... but ... there is a problem because the lye pooled on some of them leaving a nasty sour, soapy flavor behind. Might it work if we rinse the pretzels in water between lye bath and baking? We don’t roll the dough to be super long and thin - so the pretzels are more curled up.

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