Soft, chewy pretzels finished with flaky sea salt and a deep mahogany crust.

Our pretzels are made with a slow-fermented dough that develops a subtle complexity far beyond the average pretzel, then briefly bathed in a baked baking soda solution to achieve that signature deep brown, lacquered crust. The alkaline dip is what creates the distinct chew and the characteristic flavor — slightly bitter on the outside, soft and pillowy within. Finished with a generous pinch of flaky sea salt that clings to every curve, these are best eaten warm, straight from the oven.