The latest episode of the Pretzel Podcast is an international epic, as Mitch and Michelle talk with a German master pastry chef. She tells them about the German Pretzel Diploma program at an upcoming trade show in Germany, but also sparks an existential crisis that requires a philosopher to resolve. And on crunch time, they try pretzels made of spelt and cauliflower, and hopefully live to tell the tale.

On this episode of the Pretzel Podcast, Mitch and Michelle sample two more pretzel varieties Mitch came across on his summer travels, and listen to a Very Special Taste Test recorded on the road, featuring a possibly ill-advised fast food pretzel purchase.

It's a special edition of Le podcast des bretzels, Mitch and Michelle try two varieties of pretzels Mitch brought back from his week-long trip to France. Plus on Pretzels in the News, how support for a pretzel-maker is affecting the prospect for peace in the Middle East.

Pretzels + Caramel + Podcasting = a very sticky episode of the Pretzel Podcast. Hosts Michelle and Mitch try several pretzel concoctions they recently encountered on their pretzel travels. And on Pretzels in the News, we learn about a pretzel festival lacking a key ingredient.

Hosts Michelle and Mitch head to Chicago for the Sweets and Snacks Expo, where they find a plethora of snacks - especially pretzels. That's where they meet Brad Smith, who tells his remarkable story of keeping a southern Indiana pretzel tradition alive.

On the latest edition of the Pretzel Podcast, we learn about a yeast-based art exhibit on the East Coast, hear a dining critic's fondest pretzel memory, and Michelle and Mitch share their love for their favorite pretzels... so far.

Since 2013, a company now based on Milwaukee’s north side has become the go-to baker of authentic Bavarian soft pretzels. The Milwaukee Pretzel Company’s pretzels are found in numerous places - from bars and restaurants, to beer gardens and Bucks games. The company is the creation of husband and wife Matt and Katie Wessel, who fed their love of pretzels while living in Germany for a year. On this very special National Pretzel Day, Pretzel Podcast hosts Mitch and Michelle take a field trip to the

For this episode of the Pretzel Podcast, Mitch and Michelle look back through the dusty recesses of their minds to recall some of their earliest pretzel memories - plus they put those pretzels to the Crunch Time taste test. And, sportswriter and guest pretzel memoirist Steve Rushin talks about the pretzel sticks and pretzel rods of his Minnesota childhood.

It's a very special episode of The Pretzel Podcast... Mitch and Michelle venture out of the studio to visit the Food Lab at Mount Mary University in Milwaukee. They meet food scientist and instructor Anne Vravick and ask her some very fundamental questions about pretzels. Plus, they brought along pretzels, some crisp Moldovan bread rings, and something called Twiglets to try.

Why have Mitch's Google pretzel alerts been going crazy for weeks? What is the "cheese-flavored" filling inside Combos? And is Michelle still addicted to the pretzels of her fond college memories? The answers to those questions WILL BE REVEALED on this very cheesy episode of The Pretzel Podcast.