Pretzel Chips



Former Bouley pastry chef Lina Kulchinsky makes one of New York City's best pretzels. Everything is baked in small batches using an German-style process and a Mediterranean, Latin and Russian influenced recipe. 

The famous soft pretzels are baked daily in her East Village bakery, and whatever is not sold is seasoned and toasted until golden. These are savory with a hint of sweetness. Crunch with a little give. Fantastic! You will need them everyday.

Why 'Sigmund?' "Balthazar was taken," says the baker.

tip of the tongue

Break into small pieces and use instead of easily mushy croutons in a fresh summer salad. Crumble into soups – the very last bite will still be crunchy on the outside! Dip into a jar of Tin Mustard or one of The Jam Stand's unusual flavors. We've been doing that non-stop when too busy to go out for lunch!


Wheat flour, palm oil, brown cane sugar, kosher salt, yeast, seeds (sesame, poppy, sunflower, pumpkin), cheddar cheese, black pepper, black truffles, kalamata olives, feta, rosemary, garlic, parsley, scallions, smoked paprika, olive oil. Comes in a 6 oz bag.

  • contains dairy.
  • contains wheat.
  • soy free.
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  • $4 per 6 ounce bag