Local Business Highlight: Ralf’s Pretzels

RALF’S PRETZEL

Meet Sam and Sienna, the husband and wife duo behind Ralf’s Pretzels. The bakery’s story began in 2003, when Sam’s family moved to Bellingham from Bavaria, where he and his father are originally from. Inspired by the classic Bavarian pretzels they loved, they started baking out of Sam’s aunt’s garage, using vintage equipment they had brought back from Germany, which is still in use at the bakery today.

Fast forward to now, and Sam and Sienna run the show. They work 6-7 days a week to make each and every pretzel, producing thousands each week by hand for wholesale partners like Aslan. A small team helps sell directly from the bakery during the Bellingham Farmers Market, but when it comes to producing the pretzels, Sam and Sienna are the ones making the magic happen. When asked how they keep their product so consistent, Sam explained that while the recipe and size are carefully maintained through practice and equipment, each pretzel is still unique because it’s hand-twisted. In fact, Sam and Sienna can always tell whose pretzels are whose due to the small differences in their techniques.

So, what makes their pretzels so special? Sam explains that it’s all about the lye bath, a traditional step where the dough is dipped into a strong alkaline solution before baking. This is what gives pretzels their signature flavor and thin, glossy brown crust. While Ralf’s stays true to its Bavarian roots, they’ve made one notable twist: “We wanted a fully vegan product,” Sam explains. “A lot of pretzels in the U.S. are made with dairy or butter, but it made sense here to keep them plant-based so more people could enjoy them.”

At Aslan, we serve Ralf’s pretzels with our house-made beer cheese, crafted with our classic light lager, or alongside whole grain mustard. While these are pretty common and delicious pairings, Sam’s personal favorite is a warm pretzel cut horizontally with a spread of high-quality butter. In Germany, this simple yet iconic breakfast is known as a Butterbrezel and is even better with a cup of coffee.

When you order food at Aslan or any other local restaurant in town, you are doing more than satisfying a craving. You are supporting a chain of local purveyors who pour their hearts into every product. As Sam emphasizes, “When you eat somewhere like Aslan, you’re not just supporting Aslan,you’re supporting all the vendors Aslan’s using. It helps everybody.”

Thank you to Sam and Sienna for keeping a Bavarian tradition alive in Bellingham through heritage, craftsmanship, and dedication. Happy Oktoberfest!