I’m talking the hard crunchy ones that come in bags and boxes, not the soft warm kind sold by Armenians in city parks.
Prove me wrong, I dare you! You must join me or die.
You’re wrong, and here’s why – with the twisty kind, you can nibble around the outer edges and eat half the pretzel that way, leaving the middle intact.
We are talking the fat kind and not the thin kind, right? Because of the thin kind, it doesn’t matter, twists or sticks, they both suck.
okay…with stick pretzels, are we talking the little sticks or the rods?
because either way, you’re wrong.
it’s the pretzel nuggets, more specifically, the pretzel nuggets that have the split in them so you can see the insides. THOSE are the most superior form of cold pretzels.
next in line would be the rods. after that are the sticks, and after those are your traditional pretzel knot ones.
“pretzel” is in my food pyramid. i’m a conossieur.
like al bundy used to say…
“let’s rock”
No, you’re right. But only if you are talking about the tiny little stick pretzels. Because the tiny little stick pretzels are the most efficient salt delivery system, which is the only thing pretzels are good for.
Thin stick pretzels are the best, because when you’re a kid, you can stick them in the corner of your mouth and pretend you’re in every movie where the private investigator is a hard-boiled sort who kind of snarls out of the side of his mouth as he chain smokes.
Plus, with the thin stick kind (as opposed to the twisty ones) you have a better, more even distribution of salt. As we all know, pretzels are merely a delivery vehicle for salt. That is their highest and best use.
Campion stole my post.
Bah. With the loopy kind of pretzel, you can take them apart and eat them a piece at a time, starting with the little nubby bits of the ends of the original dough which stick out past the outer curve of the pretzel.
All part of the culture of people who disassemble their food before they eat it. Grade-A Nimrods, All! Unite, o eaters of oreo cookies! Devourers of malted milk balls who chip all the chocolate off first! And don’t even get me started on caramel corn!
Yes, but I stole it from cher3, so it all evens out in the end. Kind of like the salt on a thin pretzel stick.
Any pretzel that will fit into the Marmite jar is, by definition, a good pretzel. Some pretzels require breaking to become good pretzels.
The best pretzels may not be available anymore. They were the twisted ones the way they were made decades ago. You could nibble off the center arc and carefully twist them at the “X” junction and have two loose but interlocked circles. Great fun. Nowadays, that X junction is mashed flat, making this impossible. Heathens.
It’s more like the crossover never existed as they’re extruded in that shape like pasta now. No more flipping and twisting of long skinny ropes of dough. I don’t know about larger sizes, but that’s how the little ones that could hide under a silver dollar are made now.
If you want salt, the mini sticks are good. But, you need the big rod type to be like Groucho.
You should see me with Fig Newtons! I eat every one a different way…edges, tops, bottoms, middles…yummm.
I like the way you think.
Tonight on ER
Doctor Person: “20 units of stick pretzyl salt, STAT!”
There’s need for so much clarity.
Pretzel Knots look like a little face.
Pretzel Rods are the big honkin’ ones you pretend are cigars or drumsticks.
Pretzel Sticks are the little skinny ones, apparently they are a good salt delivery system.
Pretzel Twists are clearly the best because they have the rigidity to deliver frosting to my mouth.
Pretzel rods RULE! I defy anyone to team up pretzel rods, sharp cheddar cheese and apples and then come back and tell me that they have made the wrong choice.
The only excuse for twisty pretzels is if you put them in the toaster oven with a piece of Velveeta on them and melt the cheese on the pretzel before eating.
Obsessed with cheese? Me? Why, no. Why do you ask?
I just know you’re all going to brand me a heretic, but that’s OK.
I don’t like salt on pretzels. Put salt on damn near anything else, yeah, but not pretzels. Give me those twisty dry pretzels, but the kind that look squished, and a Granny Smith apple. The apple shall be cored and cut into small pieces, but with the skin left on. To enjoy, take a bite of apple, then a bite of pretzel. Mmmmm.
I do like to pick the salt off and eat it before I eat the pretzel, though.
Soft pretzels are good with mustard. Any kind, except for that hot kind that makes my nose run. Stick pretzels are good too.
You going to eat those?
I’m with twickster…that’s exactly how I eat my preztels. I hate it when my grocery is out of the large twists and I have to buy the “tiny twists”, which are invariably in stock, unlike the large twists, which says I’m not alone in my preference. They’re not the same at all! Rods/Knots/Sticks aren’t even an option for me. Bah!
I will join you. I especially like them thin, and dip them in chip dip.
I like the long thin sticks that you start at one end with, and feed through your chopping teeth like a little log in a saw mill - chakkachakkachakkachakkachakkachakka munch.
And I like the knots that you rub the salt off first then put in your mouth and suck till it’s only slightly soft and “shiny” then swallow whole.
And you can’t get either easily in Japan so blast you all.