Why are Boardwalk Craft Pretzels made in pieces? I get that question from time to time and the answer is quite simple. After trying every form of pretzel possible, I found breaking sourdough pretzels into pieces is best for seasoning. The pretzels take on the flavor of the spices while still giving the big pretzel crunch and malty flavor I love.
One thing that makes pretzels so awesome as a bar snack is the golden brown crust. In the baking process, pretzel dough is dipped into a hot, alkaline solution prior to baking. During this process, the sugars in the dough caramelize and starch gelatinizes creating the brown color and flavor contrast that make pretzels so yummy!
As tasty as this is, it does pose a problem for seasoning. The caramelized golden crust is not an ideal surface for holding spices. This is why you see a lot of seasoned pretzel companies use thinner sticks or twists. There is less pretzel flavor to compete so you don’t need as much spice. It works and there are a lot of delicious seasoned sticks and twists out there.
Breaking larger sourdough pretzels exposes the inside of the pretzel which absorbs the seasonings much better than the outside crust. I can use larger pieces that allow the malty flavor of the pretzel dough to come through. I also enjoy the satisfying pretzel crunch you get from a larger piece. To me, it is the best of both worlds: unique seasoning blends and the flavor that made me such a big fan of pretzels in the first place.
In short, there is no better snack to have with a nice cold craft beer!
Cheers!
