I have so many good memories of soft pretzels: a cold afternoon my first time in New York, Red Sox games at Fenway Park a few years later, a fantastic restaurant in San Francisco that serves them as an appetizer with cheese dip. In fact, it was a recent visit to this restaurant that reminded me of my deep and abiding love for this salty, chewy, soft-centered bread — and how, once upon a time, I'd even made them myself.
Soft pretzels aren't that hard, really. They are made with a simple dough nearly identical to sandwich bread, and the only tricky part — a leap of faith — comes when you drop the pretzels in a vat of simmering water before baking. But that's why I'm here — to show you how. And also because I believe everyone should get to relive their best memories with a piping-hot soft pretzel every once in a while.