Man I love these things. Why does it seem that only I possess the knowledge of the perfect amount and distribution of salt on a pretzel? Every vendor seems to put too much salt, way too dense, on every pretzel they sell, or else; way too little, too sparsely dispersed.
The only perfect soft pretzel seems to be one that I salted myself. And the reality that I can do it in my draws is icing on the cake.
I suppose you could just scrape off some of the salt.
(TANSTATMS… There ain’t no such thing as too much salt…)
There’s a brewpub in my neck of the woods that sells a Ballpark Pretzel coated in garlic salt. It’s hot, yummy, chewey, yeasty, salty, mmmmmm, but I always have to scrape off some of the salt.
I can see a place that sells drinks wanting to push as much salt as they can into their customers.
http://www.rockbottom.com/food/starters/ball-park-pretzels
They do pair well with a cold one!
SuperPretzels? Super Goggles!
(the link goes to a video for a song about a guy who has been drinking a lot of beer, eh)