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Slow-fermented overnight for exceptional flavor, our soft pretzels are traditionally boiled in an alkaline bath, brushed with an egg wash, sprinkled with coarse salt, and baked to a rich mahogany brown. The result is a pretzel with a beautifully chewy crust and a soft, tender interior.
Slow-fermented overnight for exceptional flavor, our soft pretzels are traditionally boiled in an alkaline bath, brushed with an egg wash, sprinkled with coarse salt, and baked to a rich mahogany brown. The result is a pretzel with a beautifully chewy crust and a soft, tender interior.