Hard pretzels are fine. I don’t like to eat them, but occasionally they are the only (arguably) edible snack around. The average pretzel is a dry, flavorless knot of missed opportunity, save a few stray clumps of salt. Seasoned pretzels, on the other hand, are a completely different story. They’re a joy to eat, and every bag of pretzels should be converted into such. Luckily it’s easy. Here’s the best way to do it. Part of what makes this pretzel trick so delicious is the 1-2-punch of oil and powerful seasonings. The oil provides a coating the dry seasonings can cling to, and obviously the seasonings supply a world of flavor that is otherwise missing. The light coating of oil heats up in the
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