The Original Craft
Since 1935
A Living
Sourdough Starter
It starts where it has always started — with a sourdough culture that has been alive and active for decades. Not commercial yeast. Not an accelerant. Real sourdough, slow-fermented over 18 to 24 hours, building the complex, tangy flavor that no shortcut can replicate.
The starter is fed on a precise schedule. The dough is mixed by hand to the right consistency and left to prove until the fermentation is exactly where it needs to be. You can't rush the science. You can't fake the biology.
Rolled & Twisted
By Hand
Once the dough has proved, it is divided, rolled, and twisted — one pretzel at a time, by a pair of human hands. The knot is the signature. The technique has not changed since 1935. Every loop, every cross, every fold is made with the same practiced motion that Henry Martin used in his original kitchen.
This is the part no machine can truly replace. The gentle pressure, the consistent tension, the practiced eye that knows when a knot is right.
Stone-Hearth Baked.
The Original Oven.
The pretzels go into the stone-hearth oven at high heat. Not a conveyor. Not a rotary. A real stone floor that radiates consistent, even heat — the same way bread and pretzels have been baked for centuries. The stone creates the signature Martin's crust: deep amber, crackling exterior, soft and chewy inside.
Salted & Seasoned
By Hand
Fresh from the oven, each batch is salted and seasoned by hand. Coarse sea salt pressed gently into the warm crust so it adheres. For the flavored varieties, the seasoning blend goes on while the pretzel is still warm and receptive — Honey Mustard, Buffalo Wing, Cheddar Cheese, Maple Bourbon. Small batches only.