A salt question worth getting ahead of 🧂

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Somebody’s gonna ask what to finish these pretzels with, so let me answer it before they do.

You’ve got two good options here.

You can grab a box of pretzel salt. It’s made for exactly this. Coarse, dense, stays bright white, and it holds its shape sitting on a hot, buttered pretzel. If you want that classic look, that’s your pick, and there’s nothing wrong with it.

Or you can do what I do. I reach for Maldon. Those big flaky sea salt crystals. And here’s my reason. I always have a box on the shelf, because it does a whole lot more than finish a pretzel.

That same box flakes over challah right before the egg wash sets. It goes on top of focaccia. A little pinch on hot buttered toast. Even a few flakes over chocolate or caramel when you’re feeling fancy. It’s a finishing salt, not a baking salt, so one box touches a dozen different things on your table, and it lasts you a long, long time.

So no, you don’t have to use Maldon. If you want the real pretzel salt, go get it. But if you’re building out your kit and you want one salt that earns its spot on the shelf, this is the one I’d point you to.

Quick tip either way. Brush your pretzels with butter and salt ‘em while they’re still wet, so it actually grabs. Salt a dry pretzel and it just slides right off.

Small thing. But it’s the kind of small thing that makes your kit work harder for you.

You can find both at Walmart or Amazon

Perfection is not required. Progress is.

Henry ⭐🔥

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A salt question worth getting ahead of 🧂