[vc_row type="vc_default" css=".vc_custom_1527802869016{border-top-width: 20px !important;border-bottom-width: 30px !important;padding-top: 5px !important;padding-bottom: 5px !important;}"][vc_column][vc_cta h2="Soft-pretzels are meant to be eaten at room temperature. The chewiness and denseness of a soft pretzel gets lost when eaten hot, straight out of the oven, and will test like a soft roll - yuck!" txt_align="center" el_width="lg" css=".vc_custom_1527802834016{padding-top: 5px !important;padding-bottom: 5px !important;}"][/vc_cta][/vc_column][/vc_row][vc_row type="vc_default" css=".vc_custom_1527802895039{padding-top: 20px !important;}"][vc_column][vc_column_text]Of course deli mustard is a must for any pretzel lover, however being in Los Angeles people like to be a bit different.  I have broadened by horizons as I've gotten older and have come to appreciate that there are other toppings which also taste great with soft-pretzels including:
<ul>
 	<li>Olive Oil</li>
 	<li>Nacho Cheese</li>
 	<li>Marinara Sauce</li>
 	<li>Pesto Sauce</li>
 	<li>Frosting (this one is hard for me to accept - though it does taste good)</li>
</ul>
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