Pre-baked baking soda the trick to a more pronounced flavor
In New York City, you can find a pretzel within minutes of a craving — in warmed glass cases on corner street carts, all over transit hubs, even in the odd department store. They vary in quality but are often forgettable, something to stave off hunger until a better snack presents itself.
A long rest in the fridge, which smooths out the dough and develops its flavor, also makes it pliable and not excessively sticky. After another short rest , the pretzels are ready for a final zhuzh. An egg wash isn’t traditional, but it lends an appealing gloss and helps the salt stick nicely. Choose a bright white and crunchy bulky salt, like pretzel or coarse sea. Others will taste fine but won’t produce the classic look. Serve the baked pretzels with a grainy mustard, beer cheese or even ranch dressing, but you don’t need them. A warm, fresh pretzel couldn’t be more satisfying just as is.
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