Pretzels FOR THE WIN

The beloved salty snack has been around for centuries and fans still can't get enough.

 A big bowl of pretzels usually means it's party time, but this wasn't always the case. The first pretzels were eaten out of necessity: According to legend, seventh-century Italian monks created the original soft pretzel-a twisted bread made with just flour, water and salt-as a solution to the strict dietary restrictions of Lent. Some say the shape was meant to look like arms crossed in prayer. Over the centuries, pretzel love spread across Europe and then to the United States, and now they're practically a pantry essential. Try one of these pretzel snacks for your starting lineup on Super Bowl Sunday, then turn the page for some fun pretzel facts-they make good halftime conversation!

SHORTCUT SOFT PRETZELS

ACTIVE: 30 min I TOTAL: 55 min I MAKES: 6

1. Preheat the oven to 350°. Brush a baking sheet with vegetable oil. Combine 8 cups water, the baking soda and 2 teaspoons kosher salt in a large pot; bring to a boil.

2. Meanwhile, cut the pizza dough into 6 equal pieces. Roll each piece into a 2-foot-long rope. Working with 1 rope at a time, form into a U shape, then cross one end over the other twice to make a double twist in the middle. Attach the ends of the rope to the bottom of the U to make a pretzel shape, using water to stick the pieces down.

3. Working in batches, use a slotted spoon to lower the pretzels into the boiling water. Cook, flipping once, until the dough is slightly puffed, about 30 seconds per side.