Has anyone ever made anything like the Pretzel-thins at Trader Joes or the old snack, Mr. Phipp's Pretzel chips? I love dipping them in salsa, but I feel like I should be able to make it at home.

I've tried making them by using a preztel recipe and rolling out the dough, but they still puffed up enough that they weren't crunchy. I've also tried a lavash cracker (a la Reinhart) and then put it in a baking soda solution prior to baking, but the results were less than satisfactory.

I'm planning on doing a bit more of a rigorous experiment to make these, but I thought I would ask the collective wisdom of TFL before I got too far along. I'm thinking that my next attempt will use baking soda rather than yeast. Thanks all!

There is such great Bakers here at TFL, I feel every bit the Tyro making this post,

but here goes.

I changed the all-purpose flour in the recipe [Flat Breads and Pizza--Olive Oil Dough on page

134] in Artisan Bread in Five Minutes a Day and it turns out great tasting, thin and crisp pizza dough.  I

used 2 cups of sifted Priarie Gold, 1 cup of Semolina and 3 1/2 cups of bread flour [Bouncer brand from GFS.]

This will be my pizza dough from now on.  I'm sure it will do a bang-up job on Calzone

or empanada type pies as well and etc. as it is very easy to work with.

Here's the original ingredients from Artisan Bread in Five Minutes a Day

2 3/4 cups luke warm water

1 1/2 Tablespoons granulated yeast [1 1/2 packets]

1 1/2 Tablespoons salt

1 Talespoon sugar

1/4 cup extra virgin olive oil

6 1/2 cups unbleached all-purpose flour

[Mix ingredients, let rise in warm spot for 2-3 hours, cover, then chill.

Cut off a hunk whenever you need it. Use within 2 weeks.]

Here's a tip from the San Francisco Baking Institute ( http://www.sfbi.com/bakers_tips.html ) regarding steaming loaves for crisp crust.

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