"Move over, tahini. Pretzels are a pastry chef’s new BFF. Take, for instance, the creamy pretzel gelato atLittle Pearlin Washington, D.C. Or the deeply browned pretzel shortbread atLost Bread Co.in Philadelphia made from its homemade soft pretzel leftovers. Or the salted caramel panna cotta with pretzel crunch (ahem, straight-up broken pretzels) atPizzanain Los Angeles. You’re getting the idea, right? The snack of your pastime is getting all of the upgrades.—Emma Wartzman, editorial assistant" - ByThe Bon Appétit Staff