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He started selling fresh pretzels as a side hustle, which grew into the farmers market stands and his own pretzel-making classes. As an adult, he would make pretzels and brew homemade beer for an annual Oktoberfest party he hosted for his block in Berkeley. Janelle BitkerĮlser, a former record label manager, learned to make pretzels from his mother, who taught German cooking classes out of their home. The Bay Area is home to a handful of German bakeries, including Hahdough in San Francisco and Esther’s German Bakery in Los Altos, but none focus exclusively on pretzels.Ī mushroom-cheese pretzel from Squabisch in Berkeley. (He also offers a vegan pretzel that’s made from non-dairy butter and water.) The dough is his grandmother’s recipe, made from milk, butter and bread flour.
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Sweet creations, meanwhile, take the form of pretzels stuffed with ricotta cheese and apricot preserves, or apple cinnamon streusel.Įlser uses the same dough to make round, golden brown pretzel rolls, either plain or stuffed with fillings such as pork belly with fried onions or uni and furikake. Look for a reuben sandwich in pretzel form, which Elser makes by wrapping sauerkraut in pastrami, stuffing it into the thicker part of the pretzel and sprinkling it with Swiss cheese and caraway seeds. More robust items will be available, too. Rotating creations may come adorned with toppings like caramelized onions, pancetta, everything bagel seasoning or anchovy-stuffed Manzanilla olives. At the bakery, there will be about 10 pretzels on the menu, including staples like a classic salt-topped pretzel.
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