One of the more standard ballpark foods -- and one of the easiest to eat while taking in a game -- is the soft pretzel.
With baseball on a hiatus at the moment, you could bring that doughy, salty goodness to the comforts of your home.
NBC Sports Bay Area's Kelli Johnson, Anthony Garcia and Giants insider Alex Pavlovic walk you through the process in the latest episode of "Field to Table." They're also joined by a very special guest judge: Former Giants All-Star infielder Rich Aurilia.
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SIGN UP HERE Here are the ingredients they used in the recipe:
- 3/4 cups warm water
- 1 teaspoon yeast
- 1/2 teaspoon salt
- 2 teaspoons brown sugar
- 1 tbl. spoon softened butter
- 2 cups flour
- 1/2 cup baking soda
- 2 tbl. spoon melted butter
- desired toppings
Who ended up winning the competition? Well, Kelli absolutely dominated the rest and made it look easy. Plus, she made homemade queso -- she earns MVP honors.
As far as the rest of the guys ... well, at least there was wine. You can pair that with anything.
Check out the video above for the entire recipe and instructions, and be sure to watch past episodes of "Field to Table" on how to make garlic fries and Crazy Crab sandwiches from home.
