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.
Make Ahead Tip: The pretzels are best served the day they are baked but will keep, well wrapped, in the freezer for up to 1 month. Reheat frozen pretzels on a baking sheet in a 350°F oven for 10 to 15 minutes.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
345 calories; protein 8.6g; carbohydrates 72g; dietary fiber 2.3g; sugars 12.3g; fat 2g; saturated fat 0.3g; cholesterol 0.3mg; vitamin a iu 4.8IU; vitamin c 0.1mg; folate 241.8mcg; calcium 21.7mg; iron 3.7mg; magnesium 19.1mg; potassium 101.9mg; sodium 668.4mg; thiamin 0.7mg.