Well I have good news and bad news. The good news is I am stuffed to my gills on pretzel pizza. The bad news is the mix from A&S seems like it was reformulated. The pretzels I made had a very light texture, which I remember them being more dense and chewy. Also the surface of the pretzels did not gloss over as much nor get super brown. I had to cook them a little longer to get some decent browning. Anyway the taste was still great, just not as I remember it from a few years back. It's still a great deal. I made a 5 lb batch which yielded about 25 pretzels and a 14 oz pizza topped with mustard, mozzarella and ham bits. I was surprised the mustard didn't taste awkward on the dough really. I used regular French's but a more spicy dijon brand may have been better. The pie tasted like something you would get in France. Almost like a ham and cheese sandwich or something. Unconventional yet good.
Here are some pics of the festivities. I don't know how to insert text between photos, so I'll let the photos speak for themselves. Norma, I tried to take some before and after dipping closeups so you can see the difference in texture I was talking about before. Enjoy! -
Wow..the pretzels and pizza look great!
Your pretzels look so perfectly formed. How long did you let your pretzels in the NaOH?
Your choice of topping was good. I wish I could have tasted the pretzels and pizza. I also was surprised that the mustard I used went well with the pretzel pizza.
After seeing your pictures maybe more people will try a pretzel pizza. I don't really think they would need the NaOH. The baking soda method would work okay if just making a pretzel pizza. What are your thoughts on this?
In hearing how you might think the pretzel formula might have changed, it just sounds like some pizzas that were good before and now they changed something so they aren't as good.
I really enjoyed looking at your pictures and description on how you made both. I can believe you are now stuffed.
Thanks for posting on your experiences on the festivities,