A proper Laugenbrezel, from a home oven in San Elijo Hills.

Bavarian Pretzel Haus is a two-person weekend bakery: me and my mom, a double oven, and a cold garage for proofing. We take orders during the week and bake everything Sunday morning so it’s in your hands within hours of leaving the oven.

What makes it Bavarian

A real Bavarian pretzel is dipped in food-grade lye before baking. That bath is what gives the crust its deep mahogany color, the glossy skin, and the flavor that a baking-soda pretzel only hints at. We use high-protein bread flour for a dense, chewy crumb, shape by hand, and cold-proof overnight so the dough develops a skin that holds the dip.

Fat arms, skinny crossing — the Bavarian shape — and a single slash down the belly that blooms open in the oven. Coarse salt on top, and nothing else.

Made in a home kitchen

We’re registered with San Diego County as a Class A cottage food operation (DEH2026-FCFO-002512). That means we sell directly to you — pickup at our door or our own local delivery — and every bag carries its approved label.