Our executive pastry chef, Marc Aumont, was tired of doing breadsticks, which can get awfully boring day after day. So he created these delightful, delicate, crunchy pretzel grissini with sesame seeds. They are so, so good, and they make you smile when a glass full of them is set on the table. And they couldn’t be easier as you simply cut them using a pasta cutter and spray them with a 5 percent lye solution (you’ll need a spray bottle for this), which gives you that
