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.
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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