New bakery-restaurant rolls out hot and fluffy pretzels for DFW


If there’s one thing Dallas-Fort Worth doesn’t have enough of, it’s pretzels. We need more pretzels and better pretzels.

We need Philly Pretzel Factory, a Pennsylvania-based chain that is colonizing north Texas, including a location that opened in Mansfield in fall 2018 and more will follow in Dallas and Plano.

Philly Pretzel Factory is “the home of the real soft pretzel” as well as the world’s largest Philly-style pretzel bakery, with over 100 franchise stores, clustered primarily in the North East.

They make their own dough on site and hand-twist each pretzel, which they bake in frequent batches throughout the day. Having a hot and cool pretzel is their priority.

their pretzel selection includes regular twists, mini pretzels, and party sizes, which are a medium size twist.

They also make fresh pretzel sandwiches such as: a pretzel stuffed with Philly cheese steak; a pretzel dog consisting of an all-beef Dietz & Watson hot dog wrapped in a pretzel with melted American cheese; and the melted pepperoni pretzel, like a pepperoni pretzel pizza with pepperoni slices and cheese on a soft pretzel rod, accompanied by a cup of marinara sauce.

There are pretzel nuggets and cinnamon pretzel twists, dusted with cinnamon sugar and served with a sweet cream cheese dip.

Philly Pretzel Company fished for North Texas since 2015, and has a location in Killeen near the military base. Now the company is rolling out the dough for DFW, with locations to come Dallas, Plano and Mansfield.

Mansfield’s location is at 3300 E. Broad St., occupying a storefront in a mall that also has a Kroger store, and owned by Eben Cobb, a former DART executive who wanted to try something new.

“I was so impressed with Philly Pretzel Factory, not only because they seemed to be successful, but also because of the way the business was run,” Cobb said. “My wife and I went to Philadelphia and saw how supportive the business was and how great the pretzels were.”

Having a restaurant entirely dedicated to pretzels might seem risky, but Cobb points out that pretzels are on the rise.

“There is a demand,” he said. “There’s a change. Everyone’s getting into pretzels. Sonic has one. Quicktrip has a special pretzel. Pretzels are becoming more and more common. And I want to try to tap into that demand.”

There is also something special about these particular pretzels, he says.

“It’s a great pretzel, and when we serve it, it will be hot and fresh out of the oven,” he says. “Most of the pretzels here are frozen, then baked or reheated – not fresh. The concept with this is to give you a hot, fresh pretzel out of the oven.”

And as the menu proves, it’s not just pretzels. “We’ll have pretzel dogs, pretzel cheesesteak, you’ve got the meat and the cheese, it’s like having a sandwich,” he says.

Alas, there are no tofu pretzels, but the pretzel on its own is vegan because it doesn’t contain any butter or dairy.

“The pretzel itself is made of water, yeast and flour,” he says. “What makes a pretzel a pretzel is the technique. You have to get the crisp on the outside of the pretzel and have the soft inside. You get your crunch and get that nice chew, and a little bit of salt. . “

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