America's Favorite Artisanal Pretzels Made in NYC
“...the very best soft pretzels in the United States.”
- Martha Stewart, Martha Stewart Living 2016
"Ms. Kulchinsky’s pretzels are yeasty, blistered and fresh - is one of a few places where New Yorkers can now buy a real soft pretzel, mahogany brown on the outside, with plenty of loft and pull. Flavor and perfume come from a traditional baking method, not from a bath of melted butter.”
-Julia Moskin, New York Times 2011
How We Do It?
We start with cold fermentation.
Flour, water, oil, salt, sugar, and yeast are gently mixed and the dough is fermented in the fridge for 24 - 48 hours waiting to turn into moist and flavorful sourdough. The pretzels are then hand-rolled and dipped in a sodium hydroxide,
We add big flavors.
Before baking, pretzels are topped with cheeses, spices, and herbs with flavors inspired by simple and fancy-schmancy foods all New Yorkers love. Everything bagel, NYC pizza slice, garlic knots, french bread, subway churros, anything with truffle.
We shipped nationwide with UPS. Long fermentation helps keeps pretzels soft and fresh for days allowing us to ship without freezing, bulky packaging and freezer packs.
How We Started
Sigmund’s Pretzels was founded in 2009 by chef and owner Lina Kulchinsky.
Before opening Sigmund's , Lina attended the NYC's Institute of Culinary Education and worked in the kitchens of the city's fine dining restaurants like Jean-Georges and Bouley.
Inspired by New York's bakeries and New Yorker's love affair with soft pretzels Lina set out to bring back beautiful, chewy and flavorful pretzels worthy of the Big Apple.
Lina lives in Brooklyn, a 10 minutes walk from the bakery with her husband, 2 kids, and a Boston terrier, Pepe.