FOODSERVICE
Dangerous Pretzel Co. wholesales flash-frozen soft pretzels for foodservice. Every pretzel is fully baked in our Salt Lake City kitchen, then immediately frozen and vacuum-sealed. You reheat. We stay on that process until it tastes like the shop.
Already a partner? Open the ordering portal · Onboarding? How reheat works
This is not frozen dough you have to finish. The shop side of Dangerous is hand-rolled and baked to order. The wholesale side uses that same bake, then locks it in so a restaurant, bar, office, or venue can serve it without a pretzel program in the back.
Fully baked in Salt Lake City. Never a “finish it yourself” kit.
Immediately frozen and vacuum-sealed so flavor and pull-apart texture survive the trip.
Frozen cases on your schedule, including seven-day delivery. We handle the logistics.
We dial in the best reheating process with every partner. That’s the deal.
Full buyer path — who it’s for, SLC vs freight, how to start — lives on the soft pretzel wholesale hub. We don’t publish frozen shelf-life days or case packs on the site.
Two holds. Same bakery. Pick the one that matches how you serve.
The shop bakes fresh daily. For retail partners there is a 3-day shelf option when you want a local favorite in the case without a freezer program.
Flash-frozen for restaurants, bars, offices, campuses, grocery that needs longer hold, and event venues. Standing orders or on-demand.
Fully baked. We do not ship raw dough. Pretzels are baked in-house in Salt Lake City, then immediately flash-frozen and vacuum-sealed.
Partners reheat from frozen. We stay on the process with every account until the pretzel tastes fresh out of the oven — pull-apart texture included.
The shop bakes fresh daily. For retail partners there is a 3-day shelf option. Flash-frozen is the foodservice path for accounts that need longer holding.
Send the wholesale inquiry. Tell us the business, the city, and whether you need foodservice frozen or the 3-day retail hold.
Already a partner? Open the ordering portal