Sriracha Pretzels // On Tap Kitchen // Boulder, CO

Winter’s fires need a constant source of fuel, and so, ’tis the season for snacking. ’Tis also, of course, the season for sniffles, which — we guess — is why holiday snack bowls are often salted or sugared beyond recognition, to pickle away the germs. So skip the communal nut bowl and nibble instead on these, trading salt for spice and simple, filling fat for true flavor. On Tap’s twists are made with rye flour for a snappy bite, dipped in lye for that perfect burnished brown, and dusted in organic chili powder and garlic to warm the soul and clear the sinuses. Keep the bag to yourself. Hey it’s not holding, it’s sanitary.

Tex Mex Mantry

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