I don't care much about football, but I do enjoy the food associated with the Big Game, so I decided to try my hand at soft pretzels and see if they were Bowl-worthy. They were a little tedious, but very delicious and worth the effort for a special occasion. I used Alton Brown's recipe to ensure scientific pretzel perfection. The dough comes together quickly and doubles in size after you let it rise for an hour. You get to make that fun shape for which Youtube videos proved especially helpful. Slipping the raw dough into boiling water and getting it out while maintaining a cute pretzel-y shape was the toughest part. After that, they bake for about 15 minutes, and you have 8 pretzels -- soft, chewy and perfectly salty. Pair with a beer and mustard for dipping. Game on!