3 chunks of dark chocolate added to a classic pretzel with toasted coconut on top.
Rather than dusting with maldon salt, pretzels are brushed with melted butter and dusted with cinnamon sugar
A few choice hot jalapeño slices inserted into the fat part and covered with Cheddar Cheese and sprinkled with Chile Lime Sea Salt
The "Thanksgiving Pretzel" has slightly sugared fresh cranberries in orange zest in the fat part of the pretzel.
The classic Schwaebische Pretzel with maldon salt.
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 Asiago melted on top
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!
Anchovies with some capers, embedded to the fat part of the classic pretzel.
Double Helix shape for DNA fans (salted original pretzel in a different shape)
Ham & Cheese (the fat part of the pretzel is stuffed with ham & cheese)
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.
Classic Pretzel yet in roll form - or Broetchen in German or ‘Weckla’ in Schwaebisch
Chevre (goat cheese), Honey & Sesame Seeds lovingly applied to the fat part of the classic pretzel
A subtle layer of gorgonzola cheese and pancetta with some Mission Figs added for good measure. Packs a punch of flavor!
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!)
Prosciutto & Asiago Cheese are stuffed into the fat part of the pretzel and asiago cheese sprinkled on the outside as well.
The Castroville - as you might suspect from the Artichoke Capital of the World contains: artichoke hearts, minced garlic and Monterey Jack Cheese.
Classic Pretzel yet in ‘elongated roll’ or stick form. “Stange” - in German
Candied Ginger & Maldon Salt - pretty simple really.
Meyer lemon grated into ricotta cheese and stuffed into fat part of pretzel
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.
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.
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!
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!
The fat part of the pretzel nests a Quail Egg, Bacon & Asiago Cheese Pretzel. The ultimate Brunch pretzel!
The classic pretzel with sesame seeds strewn on top
The Pretzel In The Rye (rye flour & caraway seeds with caraway seeds in the dough as well as on top)
My favorite pasta dish converted over to a pretzel! My homemade Puttanesca sauce is made out of capers, garlic, kalamata olives, tomatoes, and anchovies.