Skeptical about pretzel salt but it made my bagels pop

I always thought kosher salt was fine but tried pretzel salt after a baker friend insisted, and the texture difference on my everything bagels was night and day. Has anyone else found a simple swap that changed their whole bake unexpectedly?

2 comments

2 Comments

david_adams1mo ago

Totally random but I switched from table salt to flaky sea salt on my chocolate chip cookies once and now I can't go back, the little crunchy bursts are everything. It's wild how just changing the salt type can totally shift a whole bake like that.

cameron3181mo ago

Three grams of salt is all it takes to mess with the whole chemistry of a cookie, and nobody talks about how flaky salt actually melts slower than table salt. That means it sits on top of the dough longer before dissolving, so you get these random little pockets of pure saltiness that hit at different times. Table salt just dissolves into the butter instantly and spreads evenly, which is fine but boring. I've actually experimented with kosher salt too, and it's a weird middle ground where you get some crunch but not the dramatic bursts. The real wild card is how the flaky salt changes the way your teeth break through the cookie's surface, gives it this layered texture thing that table salt never can.