I'm planning on making home made soft pretzels and the recipe calls for pretzel salt (for the topping)--haven't found it locally yet but am wondering how different it would be if I used kosher or another coarse salt. Any tips? TIA
I suspect it would be fine to substitute a kosher salt. On the other hand, I made fresh soft pretzels and I invested in LYE to use instead of the baking soda bath, and I can say for sure that that made a difference. The lye gave it an authentic pretzel flavor. It was nice, the recipe I used just had you dip the cold pretzel shaped dough in the lye/water bath, no need to boil anything. That was the way to go.
Coarse Sea Salts that are actually large Crystals rather than the Flaked Kosher Salt is a better substitute.