Pretzels are more than just a snack food. The most recognizable versions (the salty, crunchy bites we use as finger food at parties and the big, chewy knots we find rotating under street vendors’ lamps) are part of a tradition that dates back hundreds of years. In Europe, there are thousands of pretzel varieties and shapes. Some are big enough to make sandwiches on, some frosted with glaze, some stuffed with cured meats. They’re all delicious.
And there are about as many stories about the origin of the pretzel as there are versions of the bread itself. The common thread is how the pretzels are made. Just like New York’s famous bagels, pretzels are boiled first, then slowly dried in the oven.
For the Short Rib Burgers, you’ll use two delicious, versatile pretzels buns (made in a round shape). These moist, slightly chewy buns will soak up the hoppy cheddar cause and stand up to the complex flavors of this dish. The burger just got a little better.
— from Blue Apron