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Okay. easy enough. these are the ones we made. those are the ones you made. reporter: thank you so much. delicious. our thanks to the good folks at sigmund s in new york city. okay, pretzel buff, tell us what you think. amazing. these are let s just take a little dip. oh, my gosh. fantastic. what makes a good pretzel? it s got to be doughy. you ve got to love doughy stuff. but you know what makes a good pretzel in philly? yeah. when i was growing up, they used to sell them by the side of the road in paper bags. what? and they would sit out all day long, and those were the kinds of pretzels you bought. so complete with traffic congestion, smog and dirt. pretzels in a bag. in a bag. pretzels in a bag. not sealed, folks. just straight out of the bag. who knows where they ve been? you don t care. you eat all of them. and you get four for a dollar. how do you beat that? i think that price limit has probably changed. i think so. the kids in germany put the ....
12 minutes at 400 degrees. reporter: 12 minutes, 400 degrees. okay. easy enough. these are the ones we made. those are the ones you made. reporter: thank you so much. delicious. our thanks to the good folks at sigmund s in new york city. okay, pretzel buff, tell us what you think. amazing. these are let s just take a little dip. oh, my gosh. fantastic. what makes a good pretzel? it s got to be doughy. you ve got to love doughy stuff. but you know what makes a good pretzel in philly? yeah. when i was growing up, they used to sell them by the side of the road in paper bags. what? and they would sit out all day long, and those were the kinds of pretzels you bought. so complete with traffic congestion, smog and dirt. pretzels in a bag. in a bag. pretzels in a bag. not sealed, folks. just straight out of the bag. who knows where they ve been? you don t care. you eat all of them. and you get four for a dollar. how do you beat that? i think that price limit h ....