Sea Salt Superstore’s Premium Coarse Pretzel Salt is a pure food-grade salt with no additives. It is suitable as a topping for different kinds of baked goods, including soft pretzels, pretzel buns, pretzel bites, bagels and pizza crusts.It can also be used for Koshering, confectionary and chocolates and as an ingredient in dry seasonings and rubs. Since it won't dissolve on your unbaked dough and will remain intact through the entire cooking process, it makes for a great baking salt or tipping salt for a wide range of breads. The coarse (or “course salt” as some might refer) is harvested and comes from environmentally protected waters and is available in a variety of sizes with a very long shelf life.
PREMIUM QUALITY: 99%+ pure coarse-grained Pretzel & Bagel sea salt.
AUTHENTIC PRETZEL SALT: Unlike Kosher or typical coarse grained salt, our pretzel salt is heat resistant while baking and won’t burn or melt at 400 degrees.
NATURAL/NOT PROCESSED: Unlike some pretzel salts that have been whitened, refined and pressed into small microcubes, our pretzel and bagel salts are All Natural, and have not been heavily processed. This salt does not contain iodide, iodine, anti-caking agents, free flowing agents or conditioners. It is white coarse grained and rectangular in shape allowing for it to adhere.
VERSATILE: Whether you are making breads, bagels, homestyle pretzel bites, brioche buns, brioche hamburger buns, coarse spice rubs, or need a kosher coarse salt for your salt grinder, this “course” grain sea salt will adhere well as a topping and will make for a great amazon pantry staple. You can even experiment with using this like a rock salt used for brines, ice cream making, koshering, pizza crusts, salt grinders and other coarse applications.
SATISFACTION GUARANTEED: From pantry staples to the finest gourmet finishing salts, Sea Salt Superstore believes that quality food starts with quality ingredients and we stand behind our products fully. If you are not satisfied, contact us and we’ll make do our best to make it right.
