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From Our Editors
"How good can a soft pretzel be?"
That's the question one Serious Eats writer set out to answer in 2009, venturing to then-newly-opened Sigmund's Pretzels for the first time. The spot's warm, twisty snacks, crafted daily by lawyer-turned-pastry chef Lina Kulchinsky, inspired an enthusiastic answer: the "plain, simply seasoned pretzels" fulfilled "all my wanton pretzel desires." Today, Kulchinsky continues to woo palates with her soft and pillowy pretzel twists, but has also expanded Sigmund's Pretzels into a full-fledged gastropub with pretzel-bunned sandwiches, gourmet small plates, and craft beer.
In the Press
- East Village Vibe: "These pretzels are freaking fantastic."
- Daily Candy: Kulchinsky "elevates the rustic carb to new heights by offering pretzel sandwiches, tongue-twisting flavors. . . and free house-made sauces."
- NewYork.com named Sigmund's pretzel buns, which bookend reuben sandwiches and juicy burgers, some of the best in the city.
Sweet, Savory, and Everything In Between
Kulchinsky has mastered classic pretzel preparations that use caraway or simple sea salt for seasoning, but she's also known for more imaginative flavors. Here are a few you might encounter at Sigmund's.
|Truffle Cheddar||Cinnamon Raisin|
|The bite of golden cheddar cheese makes a knockout pairing with the velvety umami of the truffles.||This soft, perfectly sweet pretzel makes it easy to understand why one East Village Vibe contributor wrote that "Sigmund?s pretzels really might be better than bagels."|
|Italian parsley and fresh garlic cloves impart a lightly herbal flavor to these twisted treats.||The fresh, piquant flavors add a Mediterranean twist to pretzels made with feta cheese and olives.|