3 chunks of dark chocolate added to a classic pretzel with toasted coconut on top.
Classic pretzels adorned with Anchovy-stuffed Manzanilla Olives
Meyer lemon grated into ricotta cheese and stuffed into fat part of pretzel
Classic Pretzel yet in ‘elongated roll’ or stick form. “Stange” - in German
Prosciutto & Asiago Cheese are stuffed into the fat part of the pretzel and asiago cheese sprinkled on the outside as well.
Pretzel Roll with Asiago baked on top
A few choice hot jalapeño slices inserted into the fat part and covered with Cheddar Cheese and sprinkled with Chile Lime Sea Salt
Candied Ginger & Maldon Salt - pretty simple really.
Classic pretzel with Asiago melted on top
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!)
Ham & Cheese (the fat part of the pretzel is stuffed with ham & cheese)
Swiss Cheese, Bacon & Carmelized Red Onions added to ‘fat’ part of pretzel
Chevre (goat cheese), Honey & Sesame Seeds lovingly applied to the fat part of the classic pretzel
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.
The classic Schwaebische Pretzel with maldon salt.
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.
The Castroville - as you might suspect from the Artichoke Capital of the World contains: artichoke hearts, minced garlic and Monterey Jack Cheese.
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.
The classic pretzel gets some help with some asiago cheese and Black Forest Ham Bacon on the fat part of the pretzel!
Classic pretzel with pizza sauce, mozzarella cheese and pepperoni!
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…
Anchovies with some capers, embedded to the fat part of the classic pretzel.
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!
Rather than dusting with maldon salt, pretzels are brushed with melted butter and dusted with cinnamon sugar
Fresh Figs and Gorgonzola!
Classic Pretzel yet in roll form - or Broetchen in German or ‘Weckla’ in Schwaebisch
Original pretzel with Icelandic Black Lava Salt just because
The "Thanksgiving Pretzel" has slightly sugared fresh cranberries in orange zest in the fat part of the pretzel.
The classic pretzel with sesame seeds strewn on top
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.