Bavarian Sourdough Breze (Traditional Franconian style Pretzel)

A real Bavarian Breze - the way I grew up with in the Franconian part of Bavaria, Germany.

Hand-shaped, naturally leavened with our sourdough starter Antje and slowly fermented for deeper flavor and better texture. Made with organic wheat flour, the best European butter, and my homemade malt, then bake them until they have that beautiful, deep brown crust, a soft, chewy center, and the unmistakable flavor of a proper Breze.

In Bavaria, Brezen are part of everyday life. We have them for breakfast, Brotzeit, with butter, cheese, Obazda, or simply eaten just as they are.

This Brezen are made in small batches, with no commercial yeast and no shortcuts.

Ingredients: Organic wheat flour, water, sourdough starter, butter, salt, sugar, and homemade malt.

Best enjoyed fresh — and even better warmed until the crust is crisp again.

INGREDIENTS:

Organic Wheat Flour, "Antje" our sourdough starter, Water, Butter, Salt, Sugar, homemade Malt

CONTAINS:

Wheat, Dairy