Bavarian Salted Pretzel

Twisted by hand, baked the old-world way. Our pretzels start with European-style flour and a slow overnight rest, so the dough has time to develop real flavor and structure, nothing rushed, nothing shortcut. Instead of the traditional lye dip, we finish each pretzel in a baking soda bath, giving it that same deep mahogany crust and unmistakable pretzel bite. Finished with a scatter of coarse pretzel salt and baked until golden, each one comes out with a shatter-crisp crust and a soft, pillowy center. Simple ingredients, honest technique and baked fresh, the way it's meant to be.

Best enjoyed warm, with a good mustard or a square of cultured butter.

Lye bath is available. Request that option in your order