I know. I get that reaction a lot. It’s clear that either your palette is much too delicate to handle the complex simplicity that is “pretzels”.
More for me! Woooooooooooooooooooo!
I like pretzels
Pennsylvania Dutch Tom Sturgis pretzels were the standard in our house, delivered by visiting relatives. I will say that I trolled for the saltiest ones and often ate just the salt. But Tom Sturgis pretzels dipped in milk? Yummy!
And the crunch is different, too. A whole different quality of crunch. Mmmm. Pretzels.
There’s a frozen custard place here (Sheridan’s) that makes a “concrete” (firmish custard dessert) called “Caramel Pretzel Crunch” that is just divine. Vanilla custard, caramel, and pretzel chunks. The pretzels add a nice crunch and saltiness to all the sweetness, and because you have to chew more, they keep you from wolfing the custard down too quickly, which means longer enjoyment. MMMM.
I like all kinds of pretzels! I am eating pretzel goldfish right now! YUMMY! 
When I was in St. Louis for a couple of summers, my pals there insisted I go to Ted Drewes for concretes. That was the first time I had heard of such a treat.
You don’t like pretzels? great, I suppose next you’ll say your pizza has too much pepperoni.
I love mall pretzels – the big, soft, buttery, salty ones from Auntie Anne’s or Mr. Pretzel kiosks. Mmmm, mall pretzels!
The skinny straight ones are great with milk. I like them.
This thread makes me sad. After all, look at the current contents of my desk.
I am currently enjoying some Rold Gold honey wheat braided twist pretzels. Amazing.
I like the big pretzel rods and using that easy cheese stuff on them, sharp cheddar. Yes I am horrible, but it’s so good.
Pretzels are best served as Combos or as chocolate covered.
Otherwise, they can take a hike, I say!
Mmmmm pretzels. I have to bring at least two huge bags with me when I come back from the US.
Soft pretzels are good, too - but not here. Here they are covered in chocolate and fruit and god knows what, and mustard must be asked for and is kept under the counter, and sometimes they don’t even have salted, regular pretzels.
But I prefer the crunchy ones.
Cheers,
G
While I like the small salt-delivery crunch of stick pretzels okay, there’s an Amish market near us that takes that big, fluffy, squishy, yeasty, warm, salty, smells-like-the-good-childhood-we-all-deserved pretzel dough and wraps it around meat and cheese to make pretzel logs. They are, not to understate it, pure heaven on earth. The dough is simply to DIE for wonderful, and then when you fill them with Amish cheeses and meats, they are simply an explosion of goodness in the mouth.
Also probably 750 calories per bite, but who cares?
Cap’n I don’t know your password, sir.
One word for ALL pretzels: icky.
Brooklyn is close enuff to Philadelphia/Lancaster County that I can easily obtain DELICIOUS PRETZELS MADE BY AMISH, MENNONITES, AND THE PENNSYLVANIA DUTCH.
There. Those magic words have been said earlier in this thread, but I think they need to be bolded and capitalized. Commercial pretzels suck; small-bakery Eastern Pennsylvania pretzels rock.
You take a bundle of pretzel sticks, jam an end of the bundle into peanut butter, and then chomp off that end of the bundle.
Mmmmm!
Repeat.
Mmmmm!
…
(Theoretically, there is no end to this description.)
Pretzels are nature’s candy. Like grape or dates, they are a natural product designed to civilize human kind and take him away from the temptations of eating flesh.
I’m telling you, if you love hot wings, but don’t care for the prep time or the mess, Snyders of Hanover Hot Buffalo Wing Pieces are unbelievably good. They taste exactly like hot wings!
I find it impossible to eat vanilla ice cream with chocolate syrup with a spoon…you must use pretzels, either sticks or traditional shape, as your scooping device. And Trader Joe’s makes these pretzel chips that would work even better…I currently use them for cream chees, but ice cream…oh, my.