[danryankc]

I've been looking for a great way to make those thick crisp, dry pretzel that I used to buy from "Gibbles" back in the early 80s.  Most of the sourdough pretzels I've found since are poor substitutes.  Don't get me started on the manufactured Rold Gold ones . . .. I have yet to find a recipe that isn't just a afterthought to a soft pretzel recipe.

Any help?