Yield: Yields 12 pretzels
These pretzels are soft, chewy, and flavorful, with a slight sourness that comes from boiling the pretzels in a baking soda bath. The baking soda also gives the pretzels their traditional dark mahogany color. Be sure to boil only a few pretzels at a time and to use the bath for only a single batch of the recipe–otherwise the baking soda water reduces too far and leaves a metallic bite to the dough. A simple dusting of sea salt, especially flaky Maldon salt, is the best to finish these.
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Make Ahead Tips
These pretzels are best eaten the day they’re made, ideally within the hour.
Serve a basket of the pretzels with a pot of whole-grain mustard.
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