THE GOODS

BORN + BREAD IN BAVARIA

  • 5 oz King Soft Pretzel

    Pretzel Twists

  • 14 oz Mega Soft Pretzel

    Pretzel Twists

  • Cinnamon Pretzel Bites

    Desserts

  • 2.7 oz Classic Soft Pretzel

    Pretzel Twists

  • 4 inch Pretzel Burger Bun

    Pretzel Breads

  • Pretzel Sub

    Pretzel Breads

  • 6 inch Pretzel Hot Dog Bun

    Pretzel Breads

  • Pretzel Bites

    Pretzel Breads

  • 10 oz Jumbo Soft Pretzel

    Pretzel Twists

  • Bavarian Apple Strudel

    Desserts

  • Bavarian Apple Rings

    Desserts

ABOUT US

OUR TWIST-ORY

Our mission is to be happy and to make our customers happy, every single day. These aren’t just words to us or a mandate from our founder, Claudia Hillmeier, they’re our way of life. After all, life’s too short to be miserable and not love what you do, right? We truly love what we do and you can taste it in every savory morsel of our pretzel twists, breads, and desserts. That smile on your face at first bite, yup, it’s why we do what we do, and it’s why we’re so darned happy.

Do you know why our Bavarian delights don’t taste like cardboard? It’s not just because Claudia was born and raised in Bavaria that our desserts taste so heavenly. It’s not just because she spent years perfecting the most authentic Bavarian recipes that our breads taste so divine. And it’s not just because she collaborated with the most renowned Bavarian pretzel baker, Oswald Piller, that our pretzels taste unlike any other you’ve experienced.

It’s because we’re happy. We’re happy to serve you, happy to work together, happy to create genuine connections with every single customer, and happy to see YOU smile when you take that first bite. We humbly thank you for trusting us with your taste buds. If you’ve had our goodies before, thank you for loving them as much as we do. If you’ve never enjoyed a Prop & Peller treat, we invite you to share in our happiness.

Peace, love, pretzels, and big smiles to you all.

OUR CREW

Without our passionate and twisted crew, you wouldn’t get to enjoy our deliciously craveable Bavarian goods. They propel the company forward everyday to give you the very best products and services anywhere around. Seriously, Claudia only finds the best, most passionate, twisted people to work with.

Krystel Borg

Director of the Sweet and Salty

Managing Director

Meet Krystel
Originally from France, Krystel left Paris at 18 to live the American dream. After meeting Claudia she got the Pretzel fever and she’s on a mission to help people stop eating cardboard. Passion, happiness, personal & professional growth are her driving force. Once a tennis pro, today she’s a pretzel pro who can eat a 10oz pretzel on her own. She’s an MBA who loves numbers (yeah, some people do).

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Marine Crile

Air Traffic Controller

Sales & Marketing Director

Meet Marine
Born and raised in France, Marine moved to the U.S. at 19 during the ”freedom fries” craziness, so she made it her mission to speak like an American. She worked for 12 years in Latin America & the Caribbean for some of the most recognized luxury brands in the world. When not at the beach, she earned her MBA from the University of Miami. Today she is living the American dream in Florida.
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Nicoletta Prop & Peller

Nicoletta Jeancharles

Right Arm of Head Pretzel

Operations Coordinator

Meet Nicoletta
Love brought her to the U.S. from Germany. “Mommy, American pretzels taste like cardboard” her daughter exclaimed, and she agreed. She’s a true German: always punctual, efficient, loves schedules, reserved, organized, hardworking and direct. She only looks Italian. Nicoletta has a BA in business, and a background in accounting, taxes and sales. She’s fluent in numbers.
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Lexi Villarente

Pretzel Agent

Customer Service Coordinator 

Meet Lexi
Lexi grew up in Las Vegas and is now a true Floridian with an admiration for craft beer and all things carbs! She enjoys long-distance running and has crushed 3 Half Marathons and counting. She has a big heart for animals, including her two cats, Enzo and Perry. She also is a big sports fan, and her favorite teams being the Dallas Cowboys and the Miami Marlins.  Nicki Minaj is her idol and Lexi would definitely vote for her if she ever ran for office. #Minaj2020

rachel_oostsman prop & peller

Rachel Oostman

Pretzel Guru

West / Midwest Regional Sales Manager

Meet Rachel
Originally from Chicago and as quirky as they come. Rachel specializes in happiness and is driven by twisted passion and hard work. She’s a twin who also shares a birthday with her dad (every bit of a Gemini), she can write upside down, has a pretzel tattoo and she in fact does not like Chicago deep dish pizza.
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Marie Rosa Prop & Peller

Marie Rosa

Original Twisted Sister

South East Regional Sales

Meet Marie
Born and bred in Holland landed in NYC on the Skytrain with art scholarship. Multilingual, thespian and bar owner with a degree in juvenile criminal justice. She’s been the Prop & Peller’s Pretzel Angel since day one. Passionate, funny, persistent and a tad controversial, she embodies the twisted spirit that is Prop & Peller.
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Dave Carey

Dave Carey

Captain of North East Sales

North East Sales Manager

Meet Dave
Dave grew up in Northeast Pennsylvania. At age 15, he began working as a dishwasher at a local restaurant. As he grew through the ranks in both back and front-of-house positions, he found his love and passion for the hospitality industry. Dave graduated from the AOS program at The Culinary Institute of America in Hyde Park, NY. He spent time working in Forbes rated 5-Star Properties such as the world renowned Stein Eriksen Lodge and The Wauwinet hotel. He also holds the first level of certification from The Court of Master Sommeliers and he plans to begin training as a professional Cicerone in 2017.
Fun Facts: Dave is obsessed with Sriracha

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David Watkins

Pretzel Counter

Accountant 

Meet David
David was born and raised in Houston, Texas. He obtained a BS Accounting degree from the University of Houston, and is a licensed CPA. In some circles he is known by the nickname. “Man from Texas”. This Man from Texas currently has 5 guitars and 6 ukuleles (this is the lowest total he can reasonably achieve). “I love all kinds of music,” He says, “But I especially like Hawaiian and Mexican music.”  

Tristan Graham

Pretzel Agent

Customer Service Coordinator 

Meet Tristan
Tristan was born in Oklahoma at Tinker Air Force Base and he lived in 4 different states before eventually landing in South Florida. After graduating with a degree in accounting from Florida Atlantic University, he couldn’t leave South Florida – it had him at beaches and year-round warm weather. He’s an avid Miami Heat fan and when there’s no game on TV, he’s watching America’s Got Talent. Tristan has a passion for helping others and helping customers with their needs. GO HEAT! 

AERO−DOUGH−NAMIC

Prop & Peller Pretzels are crafted from the highest-quality dough, made from the finest ingredients that we’ve hand-selected, imported and collected from the best sources around the globe.

Once we have mixed our proprietary ingredients together, we start the 4-hour long, meticulous baking process which results in a one-of-a-kind authentic Bavarian pretzel. A supremely fluffy, exceptionally crunchy, perfectly cracked, baked work of art.

The Anatomy of a PROP & PELLER PRETZEL

ONE-OF-A-KIND COLOR

Mahogany brown and delicious. Each one carries distinctively delicious traits.

PERFECT CRISPY CRUST

Hear the crunch and experience the irresistible fresh baked aroma.

GERMAN IMPORTED

Unique secret ingredients imported from Germany; 100% authenticity

The Shape

Perfectly round, smooth and beautiful. You don’t feel stuffed after eating it, due to what it’s made of.

The Smile

The pretzel cracking and bursting with white fluffy dough is known as the signature smile.

The Twist!

Hand twisted right to left, this symmetrical pretzels’ twist is where the magic happens.

Recipes

Cheesy Onion & Sausage filled Pretzel with Beer Cheese Dip

INGREDIENTS for Filled Pretzel /

  • ½ cup of Yellow Onion
  • 1 cup of Breakfast Sausage (chopped finely)
  • 1 cup of Cheddar Cheese
  • ½ Cup Chopped Parsley

INGREDIENTS for Beer Cheese Dip /

DIRECTIONS /

  • Gently remove some of the pretzel “interior” to make room for ingredients.
  • Sauté yellow onions and sausage in olive oil, once brown set aside.
  • Fill hollow portion of pretzel with the onions and sausage, top with cheese of your choice (cheddar recommended) and heat in oven at 400 degrees for 5-6 minutes until lightly brown and crispy.
  • Garnish with chopped parsley

Recipes

threepretzels

SEEDED PRETZEL 3 WAYS

INGREDIENTS /

1st Way

  • 2 tbsp Almond paste
  • Toasted Pumpkin seeds to sprinkle


2nd Way

  • ¼ cup of Water or beer to spray
  • Poppy Seeds to sprinkle

3rd Way

  • 2 tbs of Melted Butter
  • Sesame Seeds to sprinkle

Directions /

1st Way

  • Heat Pretzel in convection oven for 4-6 minutes at 350 degrees
  • Brush Generous Amount Almond Paste on Top
  • Finish With Pumpkin Seeds

2nd Way

  • Spray or brush top with water or beer
  • Place poppy seeds in flat container and dip top side of pretzel to coat
  • Heat Pretzel in convection oven for 4-6 minutes at 350 degrees

3rd Way

  • Lightly apply melted or spray butter on pretzel
  • Sprinkle sesame seeds on top
  • Heat Pretzel in convection oven for 4-6 minutes at 350 degrees

Recipes

obatzadip

Obatzda cheese dip

Obatzda is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter. Sweet or hot paprika powder, salt, pepper are the traditional seasonings as well as a small amount of beer

INGREDIENTS /

  • 1 lb ripe camembert cheese or 1 lb brie cheese, rind removed
  • 1tablespoon soft butter
  • 1⁄2lb cream cheese
  • 2tablespoons chives, finely chopped, divided
  • 1⁄4onion, finely chopped
  • salt and freshly pepper
  • paprika
  • caraway seed
  • 6 -8tablespoons beer, to taste
  • onion, finely sliced rings for garnish

DIRECTIONS /

  • Mix the Camembert or Brie, butter, cream cheese, 1 tablespoon chives and onion together until you get a spreadable mixture.
  • Add salt, pepper, paprika and caraway seeds to taste.
  • Add some beer to make the mixture even more smooth and to taste.
  • Dip in to this delicious dip with a Pretzel. Bake Pretzel at 350 degrees for 5-7 minutes.

Recipes

pretzelsandwich

PRETZEL SANDWICH

Ingredients /

  • 4 Bratwurst, cooked and sliced.
  • 1 Cup Sauerkraut
  • ½ Cup Dijon Mustard
  • Black Pepper
  • Muenster Cheese slices
  • Melted Butter

DIRECTIONS /

  • Slice the Pretzel and brush the inside with butter.
  • Layer the rest of the ingredients in any order desired
  • Heat assembled sandwich in convection at 350 degrees for 5-7 minutes or until the cheese is melted and ingredients are hot throughout  

Recipes

pretzelstuffing

Bavarian Pretzel Bread Stuffing with Bacon & Beer

INGREDIENTS / 

  • (16-20 4oz servings)
  • 20 heaping cups fresh Pretzel cut in cubes
  • 16oz Thick Cut Bacon, cut into 1/2 inch pieces
  • 2 medium onions, small dice
  • 8 celery ribs, washed and small dice
  • 3 1/2 cups chicken broth
  • 1 cup German Lager
  • ½ cup dried cranberries
  • 4 large eggs
  • 4 tablespoon honey
  • 1/2 cup Dijon mustard
  • 1 cup fresh parsley, chopped
  • Salt and pepper to taste

DIRECTIONS /

  • Preheat oven to 200˚F. Spread out pretzel cubes on baking sheets and bake about 1 hour, until pretzel dries out, rotating pretzel cubes halfway through. Remove pretzel cubes; set aside to cool and increase oven temperature to 375˚F.
  • In large sauté pan, render bacon until crisp and remove from pan. Drain off 1/4 cup bacon grease from pan; set aside. Add onion and celery to pan with remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.
  • In medium bowl, whisk together chicken broth, beer, eggs, honey and mustard.
  • In greased pan, gently combine pretzel cubes, bacon, parsley, and onion/celery mixture. Pour broth mixture over top and toss gently to coat. Fold in cranberries and season to taste. Pour reserved bacon grease over top; bake 40 minutes.

Recipes

frostedpretzel

White Frosted Covered Pretzels with Sprinkles

INGREDIENTS /

  • 1 Prop & Peller Pretzel
  • 1 cup of vanilla frosting
  • Rainbow Sprinkles

DIRECTIONS /

  • Dip half or whole thawed pretzel in white frosting
  • Lay on wax paper and sprinkle with, red and green sprinkles  
  • (do not refrigerate)
  • Keep covered and store at room temperature for up to 3 days

Recipes

breadpudding

Pretzel Bread Pudding

INGREDIENTS /

  • 10-20 cups cubed pretzel (1/2” pieces)
  • 1 quart heavy cream
  • 15 egg yolks
  • 1 cup sugar
  • 1 half vanilla bean, scraped
  • Pinch kosher salt
  • 1 cup semi-sweet chocolate morsels
  • 12-16 (4-ounce) bake able ramekins or muffin tins
  • Powdered Sugar (for garnish)

DIRECTIONS /

  • Cut pretzel, set aside for 1 day or lightly toast
  • Combine egg yolks, sugar, vanilla bean and kosher salt in large mixing bowl.
  • Whisk heavy cream into egg mixture until fully combined.
  • Soak bread cubes in liquid mixture for 90 minutes then fold in chocolate morsels.
  • Coat ramekins with pan spray and fill with bread mixture to top.
  • Bake in water bath at 325 degrees for 35-40 minutes.
  • Garnish with powdered sugar, serve hot (recommend with sea salt ice cream)

Recipes

monkeybread

MONKEY BREAD

Ingredients /

  • 25 cups cubed pretzel (3/4” pieces)
  • ½ cup butter or margarine, melted
  • ½ cup packed cinnamon sugar (provided in package)
  • ¼ cup granulated white sugar

Directions /

  • Grease 12 regular size muffin cups
  • Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
  • Mix cinnamon sugar and granulated sugar in large mixing bowl.
  • Toss Pretzel pieces in the sugar.
  • Place 8-10 pieces in each muffin cup
  • Bake at 350°F for 12 to 15 minutes or until golden brown.
  • Cool 1 minute; turn upside down. Serve warm with Salted Caramel Sauce and fresh fruit.

CARAMEL SUACE

Ingredients / 

  • 4 cups granulated sugar
  • 1 cup beer (see note)
  • 16oz unsalted butter, softened, cut into cubes
  • 2 cups heavy cream, room temperature
  • 2 tsp pretzel salt or sea salt

Directions / 

  • Add the sugar and beer to a heavy bottom saucepan over high heat. Stir just until the sugar has melted then stop stirring.
  • Allow to boil untouched (you can swirl the pan a few times to evenly distribute caramel but stirring will cause crystallization) until the caramel reaches a deep amber, almost reddish color and hits 350 F on a candy thermometer.
  • When the caramel reaches 350 F, carefully add the butter, stirring continuously until all the butter has melted. Remove from heat.
  • Slowly whisk in the cream until well combined.
  • Stir in the salt.
  • Keep refrigerated until ready to use, heat the caramel to thin, if desired

Notes

You want a beer with dark characteristics.. Look for a brown ale, porter or stout.

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Smiles on Faces

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