These came out great. I only needed half the amount of baking soda solution. I mixed sugar and cinnamon together in the coffee grinder, which made the sugar finer and mixed the two more completely. I painted on melted butter and dipped the pretzels in the sugar/cinnamon mixture. The effect was on par with "professional" pretzels. Good stuff:)

This recipe is awesome. Don't worry if you don't have rose water, it will still taste just fine.

I'm the author of the recipe and I just noticed that the recipe was put up with the instructions to add 1/4 C lemon juice. That should actually read: The juice of 1-2 lemons, which can be anywhere from 1/4-1/2 C lemon juice. What I do is add the juice of 1 lemon (approx. 1/4 C) and taste, then add more incrementally to suit our tastes. Some like it more lemony and others a bit less. Additionally, you will need to reserve all of the water that you cooked the chickpeas in as you will probably need to add much (or all) of this water to the chummus when blending it. Chummus has a tendency to thicken up as it cools and you may add more water later to thin it out a bit. FYI this chummus freezes very well:) Garlicy chummus IS an American thing:) But if you like it, go with it--this recipe is flexible! Israelis/Arabs like chummus with a lot less garlic. Thank you for trying the recipe. I hope more people do! My friends and family here in Israel rave about it and compare this recipe to some of the best Chummus places here.