Original pretzel with Icelandic Black Lava Salt just because

Have you ever eaten Raclette at home or in a Swiss restaurant? Well this is the pretzel version - all that’s missing are potatoes and cornichons! The thick & rich velvety melted Raclette cheese adorned with uncured thick bacon and grilled red onions!

Classic pretzel coated with EVERYTHING Seeds and Maldon Salt

Only for the manzanilla olive and anchovy fans out there

Classic Pretzel sliced in half with butter and chives!

Meyer lemon grated into ricotta cheese and stuffed into fat part of pretzel

Prosciutto & Asiago Cheese are stuffed into the fat part of the pretzel and asiago cheese sprinkled on the outside as well.

A few choice hot jalapeño slices inserted into the fat part and covered with Cheddar Cheese and sprinkled with Chile Lime Sea Salt

3 chunks of dark chocolate added to a classic pretzel with toasted coconut on top.

This is the classic pretzel but the fat part is filled with red miso paste and a sour plum and the pretzel is sprinkled with Japanese rice sprinkles. Use it in a sentence: My favorite Japanese inspired pretzel is Miso Knotty.

English bleu cheese

Pesto is applied to to a Classic Pretzel and adorned with some mozzarella cheese 

Pretzel dough twisted into a Kaiser Roll and sprinkled with Maldon Salt

Classic pretzel is brushed with minced garlic with olive oil and dusted with Pecorino cheese.

yup - you guessed it - the S’more has come over to the Pretzel : Hershey’s chocolate, mini marshmallows and graham cracker crumbs - with a splash on maldon salt. This one is guaranteed to not allow me back in Germany…

Crimini mushrooms roasted in garlic and thyme places on some mozzarella!

Pretzel Rolls w/Swiss & Gruyere

Classic Pretzel yet in roll form - or Broetchen in German or ‘Weckla’ in Schwaebisch

Kalamata Olive & Meyer Lemon (small chunks of kalamata olives and meyer lemon zest and various herbs mixed into the dough so the flavour is throughout!)

Pretzel roll sliced in half and lathered in cream cheese, with some lox and red onion

This pretzel has kalamata olives and meyer lemon in the dough. Then before baking additional olives are added to the "fat part" of the pretzel along with some Feta cheese. A mediterranean treat!

Apples, Cinnamon & Lemon stuffed into the ‘fat part’ of the pretzel and covered with Streusel!

Classic pretzel with Asiago melted on top

The classic Schwaebische Pretzel with maldon salt.

The fat part of the pretzel nests a Quail Egg, Bacon & Asiago Cheese Pretzel. The ultimate Brunch pretzel!

The "Thanksgiving Pretzel" has slightly sugared fresh cranberries in orange zest in the fat part of the pretzel.

Lt'l Smokie is a pretzel containing 2 Lt'l Smokie sausages (beef & pork) -nice smokey flavor inside the Original Pretzel.

The classic pretzel with poppy seeds strewn on top.

Classic pretzels adorned with Anchovy-stuffed Manzanilla Olives

Collaboration with Bake Sum! A french-german baked good hybrid - the flakey, buttery, croissant dipped in lye and sprinkled with pretzel salt!

The pretzel version of Kaesekuchen : Farmerrs Cheese, sugar and Meyer Lemon zest

Pastrami, Swiss Cheese, Sauerkraut wedged into a 'Pretzel In The Rye Pretzel'! (special pretzel made using rye flour and caraway seeds) For that real New York Deli effect!

Classic Pretzel with hazelnut chocolate spread and freshly sliced bananas added after baking!

A subtle layer of gorgonzola cheese and pancetta with some Mission Figs added for good measure. Packs a punch of flavor!

The Castroville - as you might suspect from the Artichoke Capital of the World contains: artichoke hearts, minced garlic and Monterey Jack Cheese.

We actually make a separate batch of dough with cinnamon sugar in it and we coat the pretzel twists in cinnamon sugar before baking

Ham & Cheese (the fat part of the pretzel is stuffed with ham & cheese)

Classic Pretzel yet in ‘elongated roll’ or stick form. “Stange” - in German

Chevre (goat cheese), Honey & Sesame Seeds lovingly applied to the fat part of the classic pretzel

Dark chocolate and Cherry Preserves

The classic pretzel with sesame seeds strewn on top

Ricotta & Apricot Jam added to a Classic Pretzel

Fresh plums are added to the ‘fat part’ of the pretzel and the pretzel is coated in streusel!

Fresh Figs and Gorgonzola!

Anchovies with some capers, embedded to the fat part of the classic pretzel.

The classic pretzel gets some help with some asiago cheese and Black Forest Ham Bacon on the fat part of the pretzel!

Rye & Caraway Seed Pretzel is stuffed with Pastrami, Sauerkraut and Swiss Cheese.

Pretzel Roll with Asiago baked on top

Classic pretzel covered with Dulce de Leche and sprinkled with Maldon Salt

Fat part of the pretzel has caramel and sea salt in it for that sweet & salt effect. Some caramel oozes out and creates a crunch base at the bottom of the pretzel.

German prosciutto and asiago are inside a Pretzel Pocket!

Chevre, Pear & Carmelized Red Onions adorn the Classic pretzel

Dark chocolate and Coconut Flakes are inserted into a pretzel roll.

Pastrami & Swiss & Gruyere Cheese is embedded into the fat part of the pretzel and baked in.

Classic pretzel brushed with sage butter

Each Pretzel roll contains 1/3 of a lobster tail in garlic butter

Classic pretzel coated in Cinnamon Sugar

Ground beef is cooked with onions and doused in 70's American Taco Seasoning mix and stuffed into the fat part of the pretzel along with sharp cheddar cheese. A glorious collision between a German Pretzel Cart and an American Taco Cart.

These are your ‘Classic’ pretzels - just 1/3 of the size. Fun kiddie snack or earring!

We leave out the milk & butter and replace it with non-dairy butter and water and still use our organic wheat flour.

Candied Ginger & Maldon Salt - pretty simple really.

House made granola added to the Classic Pretzel and coated with Streusel

Classic pretzel with pizza sauce, mozzarella cheese and pepperoni!

Japanese Unagi (eel) is added to the Classic Pretzel with some rice sprinkles and black sesame seeds!

My favorite pasta dish converted over to a pretzel! My homemade Puttanesca sauce is made out of capers, garlic, kalamata olives, tomatoes, and anchovies.

Swiss Cheese, Bacon & Carmelized Red Onions added to ‘fat’ part of pretzel

Al Pastor (seasoned pork) and grilled onions inside a pretzel roll

Ripe French brie cheese with dried cranberries

A traditional Pretzel Roll is filled with : Sour plum, Red Miso, Umami Sea Salt and coated with Umami Sea Salt! Japanese-German Hybrid Roll!

Bavarian Bratwurst is grilled and encased in pretzel dough.

The Pretzel In The Rye (rye flour & caraway seeds with caraway seeds in the dough as well as on top)

Classic pretzel is adorned with Lox, Chevre, Capers and Red Onions!

Your Classic (salted) pretzel - just over twice as big as usual. (Clothespin for reference only.)

Before baking, ricotta cheese and Morello Cherries are added to the wider part of the pretzel. Slightly sour and tangy effect. No salt sprinkled on the pretzel.

Classic Pretzel sliced in half and lathered in butter with a slice of Applewood Smoked Ham

Classic pretzel is coated with Black Truffle Sea Salt from Oaktown Spice Shop

Classic pretzel brushed with toasted sesame oil and sprinkled with black sesame seeds

Double Helix shape for DNA fans (salted original pretzel in a different shape)

Hand-formed Kaiser Roll out of pretzel dough and coated with Maldon Sea Salt

PretzelBrat! is the original pretzel with a grilled Nuernberger Bratwurst impaled into the fat part of the pretzel!

Pretzel Roll cut in half with fresh mozzarella cheese, tomato, basil, olive oil & balsamic vinegar

Large Italian anchovies with Caper Berries & Capers & Maldon Salt!

Pretzel roll cut in half with avocado, maldon salt and olive oil spread inside.

the “Caprese-fication” of the Pretzel : sun dried tomato, mozzarella and fresh basil are baked onto the ‘fat’ part of the pretzel

HopSalt is added to the dough as well as strewn on top - dough also infused with hops for a very slight hop flavor.

The classic round Pretzel Roll with maldon salt. Great for slicing in half to put in butter & cheese....