I got my first job at a pretzel bakery in Bucks County, Pennsylvania on my 16th birthday. I didn’t know it at the time, but that job would shape the next 17 years of my life.
In 2013, I was in college in Asheville, North Carolina a city full of craft breweries but not a single soft pretzel in sight. So I built a push cart, developed my own recipe, and started selling pretzels to anyone who’d try one. That was the beginning of Scott’s Knots.
Since then, I’ve twisted thousands of pretzels, refined the recipe, and brought the operation to Long Island. The push cart is gone, but the approach is the same: hand-twisted, small batch, made with intention.
I’ve been making pretzels for more than half my life. This is what I do.
— Scott Schneider, Founder
We do things differently.
Every Scott’s Knots pretzel starts with a 24 hour sourdough process no shortcuts, no rushing. The result is a pretzel with real depth of flavor: a slight tang, a soft pull, and a golden crust that snaps just right.
We use organic, stone ground flour from Farmer Ground in New York State. Our dough is made with organic coconut oil instead of butter, so every pretzel is vegan and everyone can enjoy. Simple ingredients, zero compromise.
We’re one of the only pretzel companies in the world making true sourdough soft pretzels. Once you’ve had one, you’ll taste the difference.
Whether it is game night or a wedding welcome party, our pretzel bites dress up or down. Every batch starts with unbleached flour, coconut oil, a slow rise, and an old school bake that keeps the center cloud soft.
Spread bite sized joy through simple, honest food and neighborly service
A world where sharing a bag of warm pretzel bites brings people closer.
Voted the best pretzels in the world by my mom, my girlfriend, my best friend and a random lady at the farmers market.
Real fermentation. Real flavor. No shortcuts.
Stone ground flour from Farmer Ground in New York. Organic coconut oil. Simple and clean
No machines. No mass production. Every pretzel is shaped by hand.
