Funghi Thyme! is cremini mushrooms roasted with butter and thyme and a touch of garlic and placed as top a nice layer of mozzarella cheese!
the “Caprese-fication” of the Pretzel : sun dried tomato, mozzarella and fresh basil are baked onto the ‘fat’ part of the pretzel
The Castroville - as you might suspect from the Artichoke Capital of the World contains: artichoke hearts, minced garlic and Monterey Jack Cheese.
A few choice hot jalapeño slices inserted into the fat part and covered with Cheddar Cheese and sprinkled with Chile Lime Sea Salt
The classic Schwaebische Pretzel with maldon salt.
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.
Classic pretzel with Asiago melted on top
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…
Ham & Cheese (the fat part of the pretzel is stuffed with ham & cheese)
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.
Pretzel Roll with Asiago baked on top
Classic Pretzel yet in ‘elongated roll’ or stick form. “Stange” - in German
The classic pretzel with sesame seeds strewn on top
Classic pretzels adorned with Anchovy-stuffed Manzanilla Olives
Chevre (goat cheese), Honey & Sesame Seeds lovingly applied to the fat part of the classic pretzel
Swiss Cheese, Bacon & Carmelized Red Onions added to ‘fat’ part of pretzel
Large Italian anchovies with Caper Berries & Capers & Maldon Salt!
My favorite pasta dish converted over to a pretzel! My homemade Puttanesca sauce is made out of capers, garlic, kalamata olives, tomatoes, and anchovies.
3 chunks of dark chocolate added to a classic pretzel with toasted coconut on top.
Classic pretzel with pizza sauce, mozzarella cheese and pepperoni!
Candied Ginger & Maldon Salt - pretty simple really.
Classic Pretzel yet in roll form - or Broetchen in German or ‘Weckla’ in Schwaebisch
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.
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!)
The classic pretzel with poppy seeds strewn on top.
The classic pretzel gets some help with some asiago cheese and Black Forest Ham Bacon on the fat part of the pretzel!
Pastrami & Swiss & Gruyere Cheese is embedded into the fat part of the pretzel and baked in.
Original pretzel with Icelandic Black Lava Salt just because
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.