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Christmas treats. We call them pretzel snacks. Our friends call them reindeer noses. Whatever. They are fabulous no matter what you call them. Salty. Sweet. Yum.

Bretzels (dedicat a l'Adriana) (vía Sarah Flotard Food Photography)

Edible crayons. Pretzel rods, with the ends dipped in melted, colored chocolate. Then paper wrapped around them. So Cute!

крендельки 878 copy by alel_y, via Flickr

Auntie Anne’s Pretzels: 3 3/4 cups all-purpose flour, 1 1/2 teaspoons table salt, Rock Salt for Topping, 1 teaspoons vegetable oil, 1 teaspoon butter (melted). 3/4 cup plus 1 tablespoons powdered sugar, 1 tablespoon plus 1/2 teaspoon active dry yeast, 1 1/4 cups + 2 tablespoons warm water

make chocolate dipped pretzles with crushed candy bar sprinkles

Dill flavored Pretzels 1 bag of waffle style pretzels Garlic powder Dill weed seasoning 1 packet of dry ranch seasoning Seasoned salt {optional} Paprika {optional}

The Gunny Sack: {Auntie Anne's Inspired} Soft Pretzel Nuggets

Homemade Soft Pretzels -- I've always wondered why the pretzels are put in boiling water before baking....any ideas?