Food & Wine USA - (10)October 2020

OCTOBER 2020 29

8

LIFT AND DRAIN
Using a skimmer or fish spatula, gently lift pretzels from alkaline water,
allowing excess to drip off. Transfer pretzels to a parchment paper–lined
baking sheet, spacing at least 1 inch apart.

9

6

PREP PRETZELS FOR SIMMERING
After pretzels are puffy and have increased in size by about half (30 to 45
minutes), cut parchment paper so that each pretzel rests on an individual
square of parchment for easy handling.

7

SIMMER PRETZELS

Working with 1 pretzel at a time, hold parchment paper, and gently invert

pretzel into simmering alkaline water, peeling away parchment. Cook 10

seconds, carefully flip pretzel with a skimmer, and cook 10 seconds more.

RESHAPE AND SEASON

Wearing rubber gloves, reshape pretzels on baking sheet as needed. Brush

tops and sides of pretzels with egg wash; sprinkle with flaky sea salt. Bake

at 500°F until deep mahogany in color, 9 to 12 minutes.