Other
Pretzels
Wheat dough given a short bath in an alkaline solution, then salted and baked. The alkali is what browns the crust and gives the malty taste.
Origin
A central European bread, now also a packaged snack.
Flavour
Malty, salty, and chewy or crunchy depending on how dry they are.
How to use it
Eat soft pretzels warm. Use hard pretzels as a snack or crush them for a crust.
Storage
Soft pretzels are best the day they are baked. Hard ones keep airtight.
Recipes using it
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