The knotted, salt-crowned snack baked from a firm, low-hydration dough. After shaping into their signature loops, the pieces take a quick dip in boiling water or, traditionally, an alkaline lye bath before baking, a step that sets the glossy mahogany crust and chewy bite. Coarse salt crystals scattered on top complete the classic look. Variants range from soft, bread-like pretzels eaten fresh to crisp, cracker-style sticks and twists with long shelf lives. Flour protein, dough handling, and the alkalinity of the dip decide the final color, texture, and flavor.