bent out of shape (with beercheese and pretzels)

photo by Chris Perez of Metropochris

I love pretzels.  So I couldn't be happier that they keep continuing to trend, contorting their way onto menus all over the place.  Ciabatta?  Psshhhht!  I'll take a pretzel roll any day.  Salty pretzels crumbled into ice creams and shimmering atop buttercream?  Yes, please. 

Needless to say, writing this article for Today FOOD (for National Pretzel Day) made me crave a doughy knot or two.  And then Easy Tiger generously shared tips for making their Bavarian-style pretzels AND  their beercrack cheese dip!  As soon as the Austin Food & Wine Festival is over, I can't wait to put their twisty tricks of the trade to use...