About Our Pretzels
More than just a New York Pretzel, we make the best soft pretzels and pretzel breads in the NY area using the traditional German method. They are hand rolled and lye dipped to give them the chewy texture, deep flavor and distinctive pretzel crust you should expect from a German pretzel.
Pretzels are a specialty bread which fall into the family of Laugen Brocht or lye dipped bread. The lye dipping process is what makes a pretzel a pretzel. Without it, it is simply pretzel shaped bread with none of the true flavor. The lye is what gives it a crispy dark crust with a slightly bitter salty finish. Our pretzel in particular is modeled after the German Swabian style, with a fat bottom and skinny arms.
Every pretzel on its way to you is produced by people trained to maintain our quality standards. So intimate is the pretzel makers relationship to the product that we can tell who on the team rolled each pretzel when it comes out of the oven.