Buttery garlic-ranch pretzels

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Posted: Friday, January 31, 2020 6:00 am

It’s a week for guilty admissions.

For one thing, this year I had to google the Super Bowl to find out not only who was playing, but when the game was being aired.

I mean, I knew it was getting close. It’s the time of year when the January displays of SkinnyPop popcorn are replaced by massive arrays of Doritos in every flavor. But I don’t think I watched a single NFL game this year.

(I did watch the hubby watch them, though, which might be more entertaining, considering he’s a lifelong Chicago Bears fan.)

I might not care much who wins this Sunday’s game, but we all know the Super Bowl is really about the commercials and the food, anyway.

Super Bowl Sunday is, well, the Super Bowl of salty snacks, whether it’s chips, nachos or pretzels.

I find regular pretzels a little bland, but I love flavored pretzels. In fact, almost everyone I know is crazy about the flavor of Dot’s Pretzels, which are made in Velva, N.D. and have a rabid following. They’re crunchy and savory and addicting.

But that brings me to my second guilty admission: I love the flavor but find them just a tad bit on the salty side.

I know I’m the problem; I’m the person who buys a giant pretzel from Pretzelmaker at the mall and then stands near a trash can, picking all the giant chunks of salt off the top before I eat the pretzel. (And to be honest, I do that even with the regular pretzels you buy in the bag at the supermarket.) I like an undersalted pretzel.

And that’s why I love this recipe so much. I get the much-beloved flavor of Dot’s pretzels, but with just a little less of the salty punch.

Note: If you prefer the saltier flavor, you can use the butter-flavored pretzel twists, like Butter Spindles by Old Dutch, instead of the mini pretzels. You also can use whichever shape you want; the mini pretzels – usually called tiny twists – are just the easiest to find. 

For the recipe, see the Banner's online or print edition.

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