Ingredients:  2 Bags One-Timer Soft Pretzel Bites 16 Oz. unsalted butter 1 Head of garlic, roasted 2 Tsp fresh thyme 1/4 Tsp red pepper flakes 1 Edible wick 1 Paper cup Directions:  Melt butter over low-medium heat. Preheat oven to 400 degrees.  Add roasted garlic, fresh thyme, and red pepper flakes to melted butter until fully combined and remove from heat. Cut a small hole in the bottom of the cup. String a length of edible wick through the hole. Fill the cup with the melted butter mixture, making sure the wick remains centered. Refrigerate the cup until butter is firm. Bake pretzels at 400 degrees for 4-6 minutes.  Flip the butter candle out of the cup or cut the paper cup off the candle and place onto a serving plate. You may need to cut the paper cup to release it. Trim the wick if needed. Light the candle, allow the butter to start melting. Dip pretzels into the garlic butter and enjoy!

Ingredients:  6 Turnbuckle Soft Pretzel Sticks 1 Bag of One-Timer Soft Pretzel Bites for dipping 8 Oz. package of Kerrygold butter (cool) 8 Oz. wheel of President Brie 1/2 Pomegranate 1 Whole bulb of garlic 2 Tablespoons Kosterina Extra Virgin Olive Oil 4 Sticks rosemary 1 Tablespoon of Nate's Raw Honey Salt & pepper to taste 9 Cheddar cheese slices 2 Tablespoons unsalted dry toasted almond slivers Star cookie cutter Parchment paper Aluminum Foil Cutting board Directions:  Preheat oven to 400 degrees. Cut the bottom off of the garlic bulb and place on aluminum foil. Drizzle 2 tablespoons of olive oil and season with salt & pepper. Loosely wrap tinfoil around the garlic and place the oven for 30-40 minutes. Once the garlic is cooked and cooled, scoop into a bowl and set aside. Cut the rind off of the Brie and cut into cubes. Then, cut butter into cubes. Put the cubed butter and Brie into the food processor and blend until whipped. Cut thyme into small pieces to use as "branches" and set aside. Seed the half-pomegranate and set aside. Cut cheddar cheese slices into stars using the cookie cutter. Cut a tree shape out of parchment paper and lay on cutting board. Dab butter on the backside of the tree and flip it over to help the paper stay in place. Using a spatula, spread whipped butter and Brie mixture over the parchment paper, following the outline of the tree. Place cheddar cheese stars throughout tree. Then, place rosemary sprigs on the Christmas tree limbs. Spread small amounts of garlic around tree. Scatter almond slivers & pomegranate seeds throughout tree. Drizzle honey all over. Cook pretzels according to instructions and add to the board. Dip and enjoy!  

Ingredients: 12 Turnbuckle Soft Pretzel Sticks (or any amount!), cubed Directions:  Preheat oven to 300 degrees. Add cubed pretzels into a food processor. Pulse on high for 30 seconds or until you reach the consistency you prefer. Transfer the crumbs to a baking sheet and spread evenly. Bake for 5 minutes. Then stir, and bake for another 5 minutes or until lightly browned. Allow to cool for 10-15 minutes. Elevate your recipes: either sweet or savory. It's a quick and easy way to improve any dish, from mac n' cheese to chicken tenders, or even pie crust!

Ingredients:  1 Topknot XL Signature Soft Pretzel 12 Turnbuckle Soft Pretzel Sticks 5.2 Oz. Boursin cheese (we used garlic and herb flavor) 1 Egg, beaten 1 Cup pretzel crumbs (4 Turnbuckles - toasted and crumbled) 1 Tablespoon Hot Honey Preferred vegetables   Directions: Preheat oven to 400 degrees. Place the beaten egg and the pretzel crumbs into two separate bowls. Dip the Boursin in the egg, ensuring it's well coated. Then coat the Boursin in the pretzel crumbs. Place the breaded cheese in a parchment-lined baking dish. Place in the oven and bake for 10-15 minutes until golden brown and crisp. Place all the pretzels on a baking sheet and heat for 6-8 minutes. Remove from the oven and place the baked cheese inside the Topknot on a serving platter. Drizzle hot honey over the center of the warmed cheese. Add your favorite vegetables onto the platter. Dip and enjoy!

Ingredients 1 Bag One-Timer Soft Pretzel Bites, thawed 1 Jar Maui Onion Mustard 1 Jar of your favorite marinara sauce 1/2 Cup parmesan cheese, grated 1/2 Cup mozzarella cheese, shredded 3 Tablespoons fresh rosemary, chopped 1/2 Tablespoon fresh basil, chopped 1/2 Tablespoon fresh parsley, chopped