15 genuine Bavarian Pretzels

$35 includes shipping

"Bayrische Brez'n"

The classic Pretzel, crispy on the 

outside, soft on the inside.

Coarse pretzel salt from Germany included

Each Pretzel is about 5" x 5"

and weighs about 80 g/2.8 oz  

36 Bavarian Party Pretzel Sticks 

$39 includes shipping

"Brezenstangerl"

Organic Bavarian Pretzel Sticks

Each soft pretzel stick is approx. 5"

     and weighs approx. 45 g/1.5 oz

                                              Coarse pretzel salt included

   20 Bavarian Buns  

 $35 includes shipping

"Laugenbroetchen"

   Organic Bavarian Pretzel Buns

Course Pretzel included

                                                 Approx. 4.5" and weigh 80 g/2.8 oz

About Ralf's Pretzels... 

Freshly made and baked the day we ship them, you just finish baking them in minutes in your oven, toaster, or on the grill. They keep well in the freezer for several weeks.

About Ralf's Bavarian Bakery...

 We are a small bakery located in Bellingham, WA.

Every Bavarian Pretzel is hand-made from scratch by Ralf.

We use organic flour which is milled across the street from our bakery at the Fairhaven Organic Flour Mill.   

 Please Read Before Ordering... 

We only ship on Tuesdays.  Orders placed by Saturday will ship the following Tuesday.  Shipping time is usually 2 - 3 days.   Payment is made online through Paypal. Non-Paypal members can pay quickly and securely online with a credit card.   If you wish to pay with a personal check, please mail it to us with the shipping address and a contact email or phone number.  We ship with Priority Mail and cannot guarantee delivery time.  We only ship what can be ordered through our website, we do not take orders over the phone and we do not ship larger quantities for a discounted price.  

Ship Pretzels to a friend and we'll include your personal message.

Pretzel Dumpling Recipe (Brezenknoedel)

          4 Bavarian Pretzels or Bavarian Buns

          2 eggs

          1/2 cup milk

          1 tablespoon soft butter

          handful chopped parsley

          salt and pepper

Bring a large pot of water or broth to boiling.  Cut pretzel bread into large chucks and chop into crumbs in food processor (if you don't have a food processor, cut the bread up small and let it sit with the other ingredients until the bread has softened).  In a bowl, beat eggs, add crumbs, milk, butter, parsley and salt and pepper.  Mix well with hands, and let sit for 15 - 20 minutes.  With wet hands, form into balls.  The size is slightly larger than a golf ball but smaller than a tennis ball.  Place dumpling balls into the boiling water, reduce heat, and let simmer for about 15 minutes.  Serve with thick meat or mushroom sauce.  Day old dumplings taste great cut up in strips and fried in butter.