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Soft Pretzels

:  January/February 1999

Your rating: None Average: 2 (1 vote)

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.


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