Ep 2. Pretzel Logic

In the second episode of season 11 of Good Eats, titled "Pretzel Logic," host Alton Brown takes a deep dive into the history and science behind one of America's favorite snacks: pretzels.

To start, Brown explains the origin of pretzels, which is shrouded in myth and legend. He then goes on to demonstrate how to make a classic Bavarian-style pretzel, complete with a traditional lye bath for the dough.

But that's just the beginning. Brown also shows viewers how to turn pretzel dough into other delicious forms, such as soft pretzels, pretzel bread, and pretzel buns for use in sandwiches.

As always, Brown doesn't just impart cooking techniques and recipes – he also delves into the science behind the food. He explains the role of alkaline solutions like lye in the creation of pretzels, and why the Maillard reaction – the chemical reaction that gives bread its characteristic brown crust – is so important in the creation of a great pretzel.

Viewers will come away from "Pretzel Logic" with a newfound appreciation for the humble pretzel – and a hunger for the warm, salty snack. Whether you're a seasoned baker or a novice cook, there's something to learn from Alton Brown's exploration of this classic snack food.