One way of thinking of it is that using rubato in a piece of music will give a performance of close to the same length as if the piece were played with a strict metronomic attack. The 'gives and takes' in a rubato performance balance out in the end.
When the lye solution is hot, just below a simmer, dip each pretzel in the lye solution for 10 or 15 seconds, then remove to your baking pan. Repeat with the others, sprinkle them with salt and bake for 12 to 15 minutes. Thereâs no end to the fun when you know the basic bread dough ratio!
My first impressions upon biting in were: Serious crunch and serious salt. In terms of texture, the name was also for real: They were unique â the crunch was just different, as it was a strong crunch but the pretzels also had some lightness to them. As far as the split part goes, I looked and actually didn't even notice it at first. A close look revealed that the outer shell of the pretzel was split open in many places along the top edge. The exposed interior had browned as well, so the split part didn't really stand out, but I think that's what delivered the nice texture.