Available after 9am on Sunday.

These are soft German style pretzels. Done old school.

How old school?

17th Century.

This is a recipe we adapted from German monks who would use left over beer grain (spent grain) to make their bread.

Unbelievably nutritious AND unbelievably good.

We employ a 24 hour fermentation on the dough, then perform a lye dip before shaping and sprinkling generously with sea salt.

These may be the best soft pretzels you’ve ever had. Bold statement, we know. We’re saying it anyway.

Pick up after 9am.

Ingredients: Organic Wheat Flour, Spent Grain (Malt, Barley, Wheat) Olive Oil, Cane Sugar, Sea Salt, Yeast

Net Wt: 6 oz

Allergens: Wheat