The Olympics are almost here! If you’re scrambling to put something together for the opening ceremony tonight, stop by The Kitchn for recipes for an international potluck.

Although not pictured, here’s one for pretzels which are featured prominently in our exhibition. (Have you ever heard of “The Pretzel Woman”?)

Soft Pretzels (click through for directions)

Makes 16 4-inch pretzels in 1.5 hours (includes rise time)

1 1/2 cups warm water

1 tablespoon sugar

2 teaspoons kosher salt

1 packed active dry yeast

22 ounces all purpose flour (about 4.5 cups)

2 ounces melted unsalted butter (about 4 tablespoons)

10 cups water

2/3 cup baking soda

1 egg yolk beaten with 1 tablespoon water

nonstick cooking spray

pretzel or kosher salt to sprinkle on top