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 | | | Tom Sturgis Artisan Hot Cheesers PretzelsBuy snacks at Amazon.com Taste: These small knotted pretzels had a yellowish tint to them, with a middling amount of salt visible, and they consistently played the same trick on our tasters. With the "Hot Cheesers" name, people were expecting at least heat, and nobody sensed any of it on the first bite. As it turned out, all of the heat came in the aftertaste, delayed by just a few seconds, and it was a nice strong kick that gave some nice burn to the mouth and lingered for quite a while. There wasn't a whole lot in the way of cheese that anyone noticed, but people definitely noticed the heat. The texture was nice, as it was a bit more crumbly than your typical pretzels, but our tasters were split on whether they liked the taste. Shop: Buy snacks at Amazon.com Aroma: Not much.
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"Tom Sturgis (baking for six decades), is still improving the pretzel. Tom's father, Marriott (Tom Sr.), learned to bake artisan pretzels in the early 1900s's. But you have to go back to 1861 when my great, great grandfather, Julius Sturgis, first baked pretzels to get to the origin of pretzel baking in America ... almost 150 years ago. Today we have fourth, fifth, and sixth generations working together to bring you a wonderful taste of baking history. Sincerely, Bruce T. Sturgis"
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