Pretzel Chips

MADE BY SIGMUND'S IN BROOKLYN, NEW YORK

REAL SIMPLE SAYS...

These chips are toasty, buttery perfection—we suggest keeping them to yourself, or the bag will be gone in seconds. Eat them on their own, or crumble into tomato soup.


MOUTH SAYS...

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

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!

  • $4.25 for a 5.5 oz bag