RESTAURANTS & BARS

A MENU PRETZEL THAT ISN’T A MALL PRETZEL.

Dangerous Pretzel Co. sells soft pretzel wholesale to restaurants and bars. We bake them in Salt Lake City. You reheat. Guests think they came out of your oven.

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15+ wholesale partners
50K+ pretzels sold monthly
Flash-frozen fully baked in SLC
Vacuum-sealed you reheat

WHY KITCHENS BUY THIS

If you need a pretzel on the menu that people actually reorder — not a proof-and-boil science project — this is the program. We already work with restaurants and bars. One bar partner said customers order them on repeat.

Fully Baked

Never raw dough. No proofing, no lye boil, no extra bakery shift.

Flash-Frozen

Vacuum-sealed so texture survives the trip. You hold frozen cases and reheat to order.

We Dial the Reheat

Every partner gets a reheating process that tastes like the shop — not a thawed pretzel.

Bombs & Dips

Full twists for plates. Pretzel bombs for taprooms and grab-and-go. House-made dips packed for service.

Retail flavors live on the menu. Wholesale assortment is confirmed when we open the account — we don’t publish case packs or MOQs here.

HOW IT SHOWS UP IN SERVICE

Baked in-house → flash-frozen → vacuum-sealed → delivered frozen → your line reheats. Same path as the rest of our soft pretzel wholesale program.

Standing or On-Demand

Weekly standing orders or order when you need them. Minimums are flexible — we set them with you.

SLC Van or Freight

Direct delivery in the Salt Lake City metro. Regional accounts move on freight partnerships. Frozen cases can run seven days a week.

Not the Venue Station

Need a plug-in heated display instead of back-of-house reheat? That’s the Pretzel Program.

RESTAURANT & BAR FAQ

Can restaurants and bars buy Dangerous Pretzel wholesale?

Yes. Restaurants and bars are a core wholesale audience. One bar partner put it simply: customers order them on repeat. Start on the wholesale page or email info@dangerouspretzel.com.

Do we need a bakery or extra kitchen staff?

No. Wholesale pretzels arrive fully baked, flash-frozen, and vacuum-sealed. There is no proofing, boil, or bakery staff. You reheat. We dial in that process with every partner.

Is this the same as the Pretzel Program for venues?

No. Restaurant and bar wholesale is back-of-house reheat from frozen cases. The Pretzel Program is a plug-in heated station for venues that want staff to serve, not cook.

PUT THEM ON THE MENU.

Tell us the restaurant or bar, the city, and what you want to serve. We follow up from there.

APPLY NOW CALL US EMAIL US

Already a partner? Open the ordering portal

MORE WHOLESALE ANSWERS

Bars & Breweries

Taproom bombs. No bakery shift.

Bar wholesale →

Event Venues

Concessions without a bakery.

Venue wholesale →

Grocery & Retail

3-day shelf or flash-frozen hold.

Grocery wholesale →

Frozen Foodservice

The reheat story, without raw dough.

Frozen soft pretzels →