Pretzel roll

They’re made in a similar way: the dough is dipped in an alkaline solution before baking, which gives it a brown, glossy crust and distinctive flavour. A pretzel roll is shaped like a bread roll, so it’s easier to slice and fill.

Heat it in an oven at 160°C for about 5 minutes. For a softer crust, wrap it loosely in foil; for a firmer crust, warm it unwrapped.

Keep them in an airtight bag or container at room temperature and eat within a couple of days, as the crust softens over time. Freeze them in a sealed bag; defrost at room temperature, then warm briefly in the oven.

Its chewy crust holds up well to a burger, bratwurst or hot dog. For a simple lunch, fill it with ham and cheese or mature Cheddar and mustard.

Yes. Before baking, dip shaped dough briefly in a boiling bicarbonate of soda solution; this creates the characteristic dark crust. Score the tops and sprinkle with coarse salt before they go in the oven.

A soft burger bun is the closest everyday swap, though it has a milder crust and flavour. A soft pretzel can work too, but it’s usually shaped for tearing apart rather than slicing and filling.

The alkaline dip before baking gives a pretzel roll its deep-brown, glossy crust and savoury, slightly malty taste. An ordinary bread roll has a paler, less distinctive crust.