Pretzel bread pudding?! Knot & Twist Bakery makes its sweet and salty debut

Former Peoples Pub chef brings twisted treats to farmers markets
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We're in the midst of a pretzel renaissance, from pretzel bagels and pretzel cones to the Coyle's Bakeshop croissant-pretzel hybrid, better known as the cretzel.

But if you love the original twisted and salted doughy beauties, you should check out Seattle's new bakery, The Knot & Twist, which is now offering their handcrafted pretzels, artisan breads and other baked goodies at two farmer’s markets: South Lake Union’s Terry Avenue Saturday Market and the Fremont Sunday Market.

Chef Josh Holmes (Torchy's at the Washington Athletic Club) has been perfecting his chewy, golden brown pretzels since his days as a young lad cooking at The Peoples Pub, a traditional German restaurant, in Ballard. He and partner Danielle Robbins launched The Knot & Twist and with it a Kickstarter campaign to purchase the portable ovens and necessary permits to “go hot” as they say, and will be serving their pretzels warm - the way they should be - at the markets by the end of July.

A little about the pretzels: Holmes and Robbins handcraft everything using local and organic ingredients whenever possible including Steibrs farm eggs, Beecher’s Cheese, Mustard & Co and Theo Chocolate. Among the most titillating items: the Bacon Nutella Pretzel Bread Pudding ($8), which comes ready to heat in a mason jar a la Hot Cakes.

Like we said, it's a twisted renaissance.