Paddy had a question about preventing the tops of his salted pretzel
rolls from going all soggy. Sorry to say, Paddy, there are only two
ways to prevent this: eat them all at once, or store them in the
open, which means they will probably be quite hard the next day. The
best alternative to these two methods, although not foolproof, is to
let the rolls cool completely on wire racks, place rolls on a baking
sheet, place in the freezer for about one hour, then place frozen
rolls in a plastic freezer bag. You can then take out the number of
rolls you need each day, letting them thaw at room temperature with
no covering. You can also try the King Arthur website (or catalogue)
-- they have a pretzel salt they say is "non-melting." If you try
it, let us know if it's true!
Corina