Over the course of this decade, pretzels have taken off as a reliable source of business for bakeries. This is apparent in items such as pretzel buns and breads, which was spurred by national food chains such as Wendy’s adopting them in their menus years ago and taking them mainstream.

  

As the taste for pretzel continues to be strong, bakeries have looked to satisfy consumer demand with new and interesting takes on a classic flavor. Here are some of the ways in which bakeries have stood out in recent years.

 

 

We’ve all heard of pretzel buns, but the pretzel flavor has expanded to other breads, such as the croissant. The cretzel exploded onto the scene this decade as the taste of pretzel has encouraged its placement on menus. Initially, it sprung from the need for innovation in places such as New York. Zaro’s Family Bakery developed its Bronx Cretzel by fusing its signature Zaro croissant with the pretzel recipe of the Bronx Baking Co.

 

“The Bronx Cretzel is designed to offer the novelty of a traditional pretzel on the exterior and the sophisticated satisfaction of croissant on the interior,” Zaro’s said. 

 

Zaro’s successfully enhanced its product lineup with new pretzel offerings, and in doing so has made it much more appealing to consumers who are looking for a standout.

 

 

The average consumer’s palette is inclined to enjoy a combination of the salty and sweet tastes. Salted caramel has been a popular treat in America for a long time, and foods like bacon are seeing a popularity boom in part because of their inclusion in desserts such as donuts and cupcakes.

 

Naturally, pretzels provide the perfect canvas to add a sweet flavor. Continuing with the theme of witty name fusions, we next look at the prezookie: stuffed pretzel cookie.

 

 

Healthy food options have become a priority in recent years. Consumers are looking for foods that fill that role in their snacking. Pretzels have long been considered healthier than many conventional snacks. While their sodium content can be high, they also contain iron, vitamins, and other essential nutrients, which can aid digestion and boost metabolism. Depending on the type of flour used, those levels can sway even further.

 

One segment of the population that is often underserved on menus would be those with gluten intolerance. Last year, a study published in the journal Digestion claimed that an estimated 1 percent of the population has celiac disease, and must completely avoid gluten. Additionally, those with gluten sensitivity, an estimated 18 million (or 6 percent of the population), are encouraged to avoid gluten as well.

 

That doesn’t even cover those Americans who avoid gluten regardless of their tolerance to it. A Gallup poll published last year stated that 1 in 5 people say they try to include gluten-free foods in their diet.

 

Bakeries across the country have undergone the process of adjusting to the growing percentage of Americans who rely on gluten-free foods in their diets. 

 

Pretzels are no different. For those who love their taste but can’t handle the normal gluten content, you can provide a gluten-free option that is true to the flavors and textures of standard pretzels.