Pretzel

Dip each shaped pretzel in a simmering solution of 2 tablespoons of bicarbonate of soda per litre of water for about 30 seconds, then drain and bake at 220 °C for 12–15 minutes. The dip helps give the crust its characteristic colour and flavour.

Keep hard pretzels in an airtight container at room temperature; humidity quickly makes them lose their crunch. If they soften, spread them on a baking tray and warm them at 150 °C for 5–10 minutes, then let them cool before eating.

Yes. Freeze them once cool, wrapped or sealed well, for up to about 2 months; thaw at room temperature and warm at 160 °C for 5–8 minutes. Add a light sprinkle of water before reheating if the crust seems dry.

Soft pretzels are often served with mustard, cheese sauce or a beer-cheese dip. Hard pretzels work well with hummus or a savoury dip, while a pretzel roll makes a sturdy sandwich bun.

A soft pretzel has a chewy centre and is best eaten fresh or warmed; a hard pretzel is baked until dry and crisp, so it keeps longer. Both get their distinctive crust from an alkaline dip before baking.

Yes. A simmering bicarbonate-of-soda bath is a practical home alternative to food-grade lye and gives soft pretzels a browned crust, though the flavour and colour are usually less pronounced. Never use household drain-cleaning lye for food.

Sprinkle it lightly with water and warm it in an oven at 160 °C for 5–8 minutes. Avoid microwaving it for long, which can make the dough tough or rubbery.