Broomall Pretzel Boy’s owner Brad Dickerson knows how to customize. Let others call his pretzels Philly style; he prefers Pennsylvania Dutch—soft but chewy on the outside and tweaked to perfection. Years of awaking in the pre-dawn light to prepare batches of hand-twisted pretzels has taught Dickerson three variables: the movement of heat in the revolving oven, the amount of pre-dip to achieve that golden sheen, and when to say “when” on the coarse salt.