Poor, poor pretzels. America’s most mistreated snack food.
They’re relegated to sad cages at movie theater concession stands, forced to rotate limply at convenience stores, and tossed around as stale afterthoughts at baseball games.
When will pretzels finally get the high-class treatment they deserve?
Every Saturday around noon, apparently!
That’s when Pennsylvania native Sean Siegle sells his organic, handmade, Pennsylvania-style pretzels at Rooky Ricardo’s Records (448 Haight).
For $2, you get yourself a pretzel that’s warm and crispy on the outside, soft and not too chewy on the inside, and just plain delicious, along with a side of Siegle’s special mustard blend. It’s a snack that’ll make you wonder how you ever stomached the repurposed breadsticks they sling at the Westfield.
Here’s a close-up.
Siegle’s one-man operation, Pretzelwerkz, also sells the snacks at the Elbo Room and Rhea’s in the Mission. He’s been in business for a couple of months, and the feedback (at least from our unscientific survey at Rooky Ricardo’s) has been decidedly good.
So, will this be a turning point in the history of pretzels? Will they become the new cupcakes? That remains to be seen. But we’re pretty sure they’re about to become our new Saturday morning hangover cure.