Zoe Kanan, head baker for Simon and The Whale, shares her technique for making soft pretzels. They’re both fluffy yet crunchy due to the use of lye, leading to pillowy, doughy centers and crisp caramelized ends. Once sea salt and a quick miso honey mustard is added, you’ve got a pretzel that is perfect, eaten fresh.
Check out the recipe to make your own soft pretzels at home: https://www.vice.com/en_us/article/43jk4b/homemade-soft-pretzels-recipe
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