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.
Crumble into soups – the very last bite will still be crunchy on the outside! Dip into a jar of Tin Mustard or Peanut Cashew Nut Butter. 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.
(if not, how abouta ginger ale?)