American-Made Pretzels & Crackers

There is a deep history baked into every twist and square of our American-Made Pretzels & Crackers collection. While the pretzel may trace its roots to Europe, it was perfected in the United States—specifically in the heart of Pennsylvania Dutch country. Today, over 80% of the pretzels made in America still come from Pennsylvania, where generations of bakers have mastered the art of the perfect crunch.

We bring that heritage to your doorstep. Our collection features brands that rely on US-grown wheat, harvested from the golden fields of Kansas, North Dakota, and the Midwest. Whether you are looking for a hearty sourdough pretzel to dip in mustard, or a delicate artisan cracker to complete your charcuterie board, these snacks are baked with integrity, devoid of the high-fructose corn syrup and artificial preservatives found in big-box brands.

Authentic Hard Pretzels

From thick sourdough nuggets to slender sticks, our pretzel selection honors the "pretzel belt" tradition.

• Sourdough & Hearth Baked: Experience the deep, fermented flavor of genuine sourdough pretzels. Many of our partners use century-old recipes and bake in stone hearth ovens to achieve a blistered, crunchy crust and a dense, satisfying interior.

• Classic Twists & Rods: The ultimate pantry staple. These pretzels are salted to perfection and offer a sturdy snap that holds up to the thickest dips.

• Gluten-Free Varieties: [Internal Link Cue: Link to /collections/gluten-free-food] We believe everyone deserves a good crunch. Shop our gluten-free pretzels made from cassava, sorghum, or potato flour that rival the texture of traditional wheat versions.

Artisan Crackers & Flatbreads

Crackers are no longer just a sidekick for soup; they are the star of the appetizer table. Our artisan crackers are crafted to pair perfectly with American cheeses and spreads.

• Whole Grain & Seeded: Enjoy the nutty flavor of crackers packed with sesame, poppy, and sunflower seeds, held together with stone-ground American flour.

• Sourdough Flatbreads: Rustic and crispy, these large cracker sheets are perfect for breaking apart and serving with hummus or tapenade.

• Oyster & Soup Crackers: Upgrade your chowder with traditional oyster crackers baked in small batches for extra puff and crunch.

Seasoned & Flavored Snacks

When plain salt isn't enough, reach for our seasoned pretzel and cracker blends. These snacks are tossed in bold spice mixes that keep you coming back for more.

• Buffalo & Spicy: Pretzels broken into chunks and coated in buffalo wing sauce or jalapeño seasoning—the perfect companion for a cold American craft beer.

• Sweet & Savory: Honey mustard, maple bacon, and butter toffee pretzels that bridge the gap between dinner and dessert.

• Seasoned Oyster Crackers: A Southern favorite, these savory bites are marinated in dill, garlic, and ranch spices.

Buying Considerations: The Baker's Dozen

When selecting the perfect baked snack, the quality of the grain and the baking method make all the difference. Here is what separates our American-made selection from the rest:

1. The Wheat Source The primary ingredient in pretzels and crackers is flour. Our brands utilize US Winter and Spring Wheat. American wheat is renowned globally for its consistency and protein content, providing the structure necessary for a crisp cracker that doesn't crumble into dust and a pretzel that snaps cleanly.

2. The Pennsylvania Influence If you see a pretzel brand from Pennsylvania (PA), you are likely getting the real deal. The region's unique water mineral content and German heritage have created a baking culture that prioritizes slow fermentation. This process develops a complex flavor profile that quick-baked commercial pretzels lack.

3. Baking Method: Hearth vs. Band Oven

• Hearth Baked: Dough is placed directly on hot stone or brick. This creates the dark, blistered "burn" marks and a harder shell (common in sourdough pretzels).

• Band/Conveyor Oven: Produces a more uniform color and lighter texture (common in sticks and standard crackers).

4. Sodium & Salt Types Pretzels are famous for their salt crystals. Our artisan makers often use coarse sea salt rather than highly processed table salt. The crystal size matters—larger crystals hit the tongue first for a burst of flavor, allowing the baker to use less sodium overall while maintaining that signature salty taste.