Soft Pretzels

January/February 1999

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A soft, doughy pretzel—twisted and salted—is the ultimate stadium food. But you don't need to be a season-ticket holder to get your hands on a great, hot, crusty one—you can make them at home. Malt syrup, which is made from corn and barley, is available at natural-foods stores. Serve warm soft pretzels in the traditional fashion with a crock of tangy mustard.

Soft Pretzels

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