> --Jez"Snyder's of Hanover makes the best
hard pretzels"zika

What? You just contradicted yourself, I think.
Didn't you say just a few posts ago that you
thought Utz made the best? Anyway, I've had
Snyder's of Hanover pretzels, and while they
are very good pretzels (I'd probably take them
over Rold Gold), I'm afraid they don't hold a
candle to Mikesells. I don't know how they do
it, but theirs are just the right consistancy, and
they have the best buttery, oven-baked pretzel
flavor I've ever tasted.

In response to your (and Mousie's)
slanderous comments against Auntie Annes
soft pretzels:

pretzel \Pret"zel\, n. [G. pretzel, bretzel. Cf.
Bretzel.] A kind of German biscuit or cake in
the form of a twisted ring, salted on the
outside. -Webster's Revised Unabridged
Dictionary

There is no mention of consistancy here. A
pretzel is a pretzel because of it's *shape, not
because of how hard or soft it is. American
Heritage uses the word "brittle" in its
definition, but neither traditional soft pretzels
or A.A.'s pretzels fit that description.

I *like* traditional soft pretzels. I can't think of
any other snack I'd rather grab at a baseball
game. I just like Auntie Anne's version better.
With mustard, even.

Gri"don't be a prejudiced preztel-eater"shny