Homemade Pretzels, New York Style
There is nothing quite like a homemade pretzel straight from the oven: the warm, soft, chewy bread with a glossy deep brown exterior and lumps of rock salt is a delight in the mouth.
Looking back, I remember eating a real New Yorken pretzel for the first time. I was eight at the time, it was a freezing day in New York city and we passed a pretzel vendour. Firstly, I was astounded by the size of them (*note: at the time, I thought pretzels came in plastic packets, were small and crunchy and generally [not exclusively] served at adult parties and were, in my opinion, fancier than crisps). Secondly, I was delighted that they served them warm! Being South African, I was not accustomed to the harsh New York winter wind – helluva icy! So, eating something warm was a treat on its own, however eating something as delicious as a pretzel, whole other ballgame. The texture, the bits of salt and even the shape all make it a perfect snack (especially for an eight-year old who had been missing out her whole life).