Knots Landing (1)

Tie up your next meal by eating one of these soft pretzels.

by Sheehan Hannan | Mar. 23, 2015 | 4:00 AM

Crumb & Spigot

How it's made: Chef and owner Karen Gorman sticks with a Bavarian-style dough, combining butter, flour, yeast, brown sugar and water for the C&S Housemade Soft Pretzel ($7). The dough sits in the cooler for a day before being rolled out, topped with salt and baked. "We wanted good, tavern-style bar snacks," says Gorman. The dips: It comes with a tangy triple mustard — a combo of yellow, Dijon and whole-grain mustards with a touch of honey. A second sauce, such as a blue cheese bacon dip, changes regularly. 16783 Chillicothe Road, Bainbridge, 440-384-3035, crumbandspigot.com

Hofbrauhaus Cleveland

How it's made: Ever a model of German efficiency, Hofbrauhaus imports its Giant Oktoberfest Style Pretzels ($5.99 each) directly from Bavaria. On a typical week, they'll move 4,000 of the sourdough pretzels. "All our pretzels are handmade, made especially for Hofbrauhaus in both the U.S. and Munich," says executive chef Oleg Mekhayev. The dips: Try the Obatzda — a semisoft mix of four cheeses including Brie, and six spices — and the bier cheese, which simmers together white cheese, Hofbrau Original beer and white pepper. 1550 Chester Ave., Cleveland, 216-621-2337, hofbrauhauscleveland.com

Merwin's Wharf

How it's made: At 1 1/2 pounds, the Big Soft Pretzel ($12) lives up to its name. And before shaping and baking, the kitchen staff rolls it out to 5 feet long. "It's a good appetizer for a whole table to share," says Jarrod McCarthy, general manager of restaurant, food and beverage operations. The dips: Tackle this gargantuan appetizer with a pair of dippers: a beer cheese fondue made with a seasonal beer and a trio of cheddar, provolone and goat cheese, and a wharf mustard made from a secret recipe. 1785 Merwin Ave., Cleveland, 216-664-5696, merwinswharf.com