Rabscuttle wrote:
They are a German pastry, generally with a characteristic knot shape.
Many thanks for that link Rab - I have eaten those I think
(didn't much like them I have to say) but I didn't know that was what they were.
Interestingly, the link you gave lead me to the page on "
lye"
, which is used in the baking of Pretzels (and which I had not heard of). It is in fact sodium hydroxide - caustic soda!!!! That I
have heard of - and used for cleaning drains. I was genuinely astonished to find that it is used, quite extensively it seems, in cooking and baking.
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