Why is coarse salt sprinkled on baked pretzels or breads?

Question

Coarse salt adds crunch and flavor bursts—see why it's ideal for pretzels and crusty breads.

Answer 1

Coarse salt is sprinkled on baked pretzels and breads primarily for flavor and visual appeal, adding a burst of salty taste and a decorative texture.

Detailed Explanation:

The use of coarse salt on baked goods like pretzels and breads serves several purposes. Firstly, it provides a concentrated burst of salty flavor that contrasts nicely with the doughy interior. The larger crystals dissolve more slowly on the tongue, creating a more pronounced and lasting salty sensation compared to fine table salt. Secondly, coarse salt adds a visual element. The distinct crystals create a textured surface that is aesthetically pleasing and signals the presence of salt to the consumer. Finally, because coarse salt doesn't dissolve as readily during baking, it remains on the surface, maintaining its flavor and visual impact throughout the baking process. Table salt, on the other hand, would largely dissolve and lose its distinct character.

Pro Tip:

To ensure the coarse salt adheres well to your baked goods, brush the surface with an egg wash or a light coating of water before sprinkling the salt. This will help the salt stick and prevent it from falling off after baking.