Artisanal Pretzels
A hobby obsession to make the best soft pretzels and share with local community. Big, chewy, buttery, recipe that I have developed to what I think is the ideal pretzel.
Subject to Availablity
Party Pretzels
Smaller version perfect for parties and gatherings. Fresh frozen plain. Salt can be added before heating. These are about 2.5oz each.
12 for $18 or 24 for $26
Sweet dip mixes Cinnamon Roll Or Strawberry Cheesecake.
Mix 8 oz softened cream cheese, mix in dip mix until blended smooth, then fold in an 8oz cool whip. Refrigerate 1-2 hours before serving.
$5
Cheese Dip Mixes Smoked Jalapeno Cheddar or Beer Cheese
Mix 8oz softened cream cheese with dip mix until smooth, then mix in 1/3 cup milk until well combined. Refrigerate 1-2 hours before serving
$3
Order Freshly Baked Pretzels
Freshly baked pretzels are best consumed within about 4 hours of preparation. We offer some unique flavors of pretzels at pop up sales, events, Farmers Markets, etc... You can order fresh pretzels and these flavors. Subject to availability. Minimum order is 1 dozen. Flavors currently offered, Cinnamon Crunch, Garlic Bread, Everything Bagel, Salt, Plain.
$3 each 1 doz min.
Salted Vs Unsalted
Salted products are great for same day use/consumption, but are not ideal for keeping long term. Pretzel products naturally have moisture in them and that moisture causes the pretzel salt to melt. While the pretzel is perfectly safe to eat and will retain the salted flavor, this melting will cause the pretzel product to appear wrinkled and may get a slightly wet feel to it. The process of the salt melting pulls the moisture from the pretzel product, which can result in the product becoming stale quicker. That is why we recommend anyone who is not planning on using product in a 12 hour period to purchase the product unsalted with the salt on the side. Unsalted pretzels freeze great. To reheat microwave until warm 30-45 seconds if frozen thawed 10 seconds. Airfryer for a couple minutes or of course put in oven 350 for 4-5 min. My preferred method from frozen microwave 30 seconds then pop in airfryer for a minute. Gets them a little crisp outside. A cup of pretzel salt is included with frozen pretzels spritz or dab frozen pretzel with a little water sprinkle with salt then reheat.
About Ken's Pretzels
I call this recipe Bretzel, from the German word laugenbrezel is bread that has been dipped in lye bath. Refered as Bretzel more in the southern Swiss area (Bavaria). The recipe and method used has roots from that area. Barley Malt syrup and malt powder give a unique flavor. I use a ferment method not quite like sourdough but is called a poolish that also helps add more flavor to the dough The lye bath before baking helps give it that almost crisp brown crust and pretzel flavor.