I have a good recipe for soft pretzels out of _The Bread Machine Cookbook_. They are great, but last time I made some, I tried to take them to a friend of mine and after they were in a container overnight, the salt seemed to "melt" and the tops of the pretzels were all wrinkly. They were not awesome.
My plan is to make some tonight and bring them to a party/picnic tomorrow. I don't want them to get stale, but I don't want them to get all puckery! How should I "pack them up" tonight and still have them be yummy and edible tomorrow?
Also, I stopped eating fake crap, but I love cheese dip with soft pretzels. Is there a solution? Some kind of cheesy sauce that will stay melty but isn't Cheez-Whiz(tm) or some nonsense? If not, I'll bring several mustards, but I thought I'd ask.
Thanks for your time!