Pretzel

A German bakery spread of pretzels, from the big salted Brezel with its fat belly and thin crossed arms to sweet almond-topped twists and tiny pretzel sticks. The savory ones get their deep, shiny mahogany crust from a quick dip in a lye bath before baking, which is what separates a real Brezel from a soft pretzel that is merely brown. The thin arms bake crisp while the thick belly stays soft, so one pretzel gives you two textures.