Cool Plates features dishes from across the country to help inspire chefs' creativity. Chef–partner Michael Leviton found that these smaller, faster-cooking pretzels from the now-closed Boston restaurant Persephone, where he was previously chef, fit better on the menu at Area Four, which has higher volumes and a lower price point. He makes a standard pretzel dough, rolls it out, cuts it into tater-tot sized nuggets, brushes it with egg wash and sprinkles it with salt and finely ground ...

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