Kate Hudson and Brenda Song, stars of the Netflix series “Running Point,” recently visited the New York Times kitchen studio for a hands-on baking session.
The duo learned how to make pretzels alongside food writer Melissa Clark, twisting and wrapping dough under her guidance.
Hudson and Song focused on mastering the classic pretzel shape, a technique that requires folding and pressing the dough into a knot.
Clark demonstrated how to achieve a golden-brown crust by using a baking soda bath before the pretzels entered the oven.
The actors engaged with the process, discussing the texture and flavor of the finished product as they worked through the recipe.
Their visit highlighted the collaborative nature of cooking, with both stars sharing tips on rolling and shaping the dough evenly.
The pretzels emerged from the oven with a salty, crisp exterior and a soft interior, a result of the simple but precise techniques used.
This segment underscored the appeal of hands-on cooking challenges, even for those with limited kitchen experience.
