recipe has been unaltered for the past 15 years. It can be enjoyed on its own or stuffed with cold cuts and cheese.
Courtesy Artistic Bake Shop
Germany,” says Perry Schwabenbauer. “I’m pretty proud of that.” He recommends customers enjoy the pretzels on the same day they buy them as they’re made without additives or preservatives. “In Europe, baked goods are bought fresh daily and you consume them, and tomorrow you buy them fresh again,” Schwabenbauer says. He adds the sky’s the limit when it comes to finding a dip to serve them with. His customers like mustard, butter, cream cheese, and even tzatziki and hummus.
Rustic Sourdough Bakery
Rustic Sourdough Bakery in Calgary is known for its pretzel buns, which have been sold in store for decades. While not in the form of a traditional pretzel, they are made using the traditional German method. Owner John Juurlink, who bought the bakery in 2015, says the pretzel bun Courtesy Rustic Sourdough Bakery
“You can eat a pretzel bun with anything,” Juurlink says. “You can put a hamburger on it or make it a chicken burger. You can cut it up in pieces and dip it in cheese sauce or mustard. It’s a very versatile bun.”
The sky’s the limit when it comes to finding a dip to serve them with
“One of the best beers to have with them would be our Hammerhead Red Ale or Honest Paul IPA, a very hop-forward IPA. Or our Czech pilsner, which is a full bodied lager; that’s my favourite with the pretzels – it’s nice and clean and crisp,” Jekschtat says. The pretzels are served with house-favourite, Cajun remoulade. Many thanks to Brewsters for sharing the recipe for us all to enjoy it at home. Brewsters' Cajun Remoulade Courtesy Brewsters
Brewsters
Brewsters Brewing Company first introduced their Bavarian pretzels in Calgary at sister restaurant, Beer Revolution, in 2008. An Edmonton location of Beer Revolution opened in 2013. “We wanted something that was very traditional and a very beer-friendly food,” says Mark Jekschtat, Brewsters’ executive chef. After they were a success at the craft beer and pizza bar, they were added to all Brewsters restaurants (six in Calgary and five in Edmonton).
Cajun Remoulade
Makes 2½ cups, with a shelf life of 5 days ¼ cup yellow onion, finely diced ¼ cup green onion, finely diced ¼ cup celery, finely diced 1 lemon, juice and zest 1 Tbs minced garlic 1 Tbs (15 mL) horseradish 2 Tbs (30 mL) grainy mustard 1 Tbs (15 mL) yellow mustard 2 Tbs (30 mL) ketchup 2 Tbs fresh parsley, chopped ½ tsp sea salt ½ tsp black pepper, course ground ¼ tsp cayenne pepper 1 cup (240 mL) mayonnaise 2 Tbs (30 mL) olive oil
Place all ingredients into a food processor and blend for one minute until smooth. Keep refrigerated. 39