The New Yorker's annual food issue hit newsstands this week, and thankfully, all the content is available online — along with some things you won't find in the print version, such as this video on the beloved pretzel croissant from New York institution City Bakery (it even has its very own website, pretzelcroissant.com, on which it's compared to a unicorn). According to the accompanying article, the pastry hybrid was born when bakery owner Maury Rubin collided with a German graphic designer who wanted to launch a pretzel business. As Rubin explains in the video, the pretzel croissant is made with a very traditional, 48-hour method that subjects the dough to "medieval flogging" before it finally gets a trip through the oven.
The 48-hour process is condensed into two-and-a-half minutes of glutenous goodness.
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks