Bread sommelier Jörg Schmid has elevated pretzel baking to its own art form. In his bakery, he creates pretzels that contain more ingredients and more knowledge than many a cake creation: wheat from regional grains, sourdough, malt, yeast, butter, a cooked piece, salt, milk, water, ice, lye and special pretzel salt.

What others discover in wine, he sees in the Swabian perennial favorite, the pretzel: aromas ranging from nutty to soy, a silky finish when chewed, several levels of enjoyment, crispy shell, soft core with true explosions of flavor.

How the 37yearold master baker works, what he knows about the Swabian super pastry and how the masterpiece succeeds, he shows in a very special episode of craftsmanship. Afterwards, everyone will look at the next pretzel with completely different eyes and perhaps enjoy it even more.