How They're Made

How it’s made

the original craft since 1935

It all starts with sourdough

Our pretzels begin with a simple—and secret—sourdough recipe of flour, water, yeast and salt. We source our ingredients from small farms in the Northeast

NO FAT

NO SUGAR

No preservatives

Hand-rolled & twisted

The uneven hand pressure and distinctive twisting creates our signature finished texture: a pretzel with varied density, and an endlessly varied eating experience, with which no machine-made pretzel can compete.

Other pretzels are extruded, in an attempt to duplicate the hand-rolling process, but this squeezes out the pretzel’s uniqueness, compressing the dough too evenly.

Hearth baked salted by hand

Once rolled and twisted, Martin’s pretzels are briefly boiled in water and soda—whichcreates the distinctive and deep pretzel-brown crust—then salted by hand before lining up in pairs on wooden peels, where they meet the rotating deck of a 550-degree stone-lined oven for about ten minutes.

Significant flavor small batches

Finally, all of Martin’s pretzels are dried in a very low temperature oven, which ensures the pretzel’s thorough and toothy crunch. In fact, a single finished pretzel is so light that it weighs less than the flour that goes into making it.

This last step also helps preserve them: properly sealed away from moisture in a heavy bag, tin or jar, our pretzels will stay oven-fresh tasting for weeks, even months.

All of this with no fat, no sweeteners, and absolutely no preservatives.

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