Pretzels are best eaten shortly after baking--they have a high crust ratio, which makes them prime candidates for drying out quickly. We've found that brushing them with melted butter and sprinkling the salt on right before serving is one way to help preserve the freshness. As for storage, try wrapping the pretzels in something semi-porous like a dish towel or parchment paper before putting them in a plastic container. Some bakers swear by storing soft pretzels in a paper bag. To get them back to that fresh, just-out of the oven state, reheat them for 5-10 minutes at 300 degrees just before serving. We hope your retreat-mates enjoy this recipe! Happy pretzel making! --Kye@KAF

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