By Amy Zimmer
DNAinfo News Editor
UPPER EAST SIDE — Sigmund Pretzelshop, an East Village store that has built a following devoted to its artisanal hand-twisted German-style soft pretzels, opened a cart in early December in front of the Metropolitan Museum of Art.
These are no ordinary street pretzels. Lina Kulchinksy — a lawyer who became a pastry chef for Bouley and Danube — makes such flavors as jalapeno-cheddar, feta-olive and cinnamon-raisin using organic flour.
"They’re dipped in lye, which gives them a nice, coarse exterior," said Erin Peker, who runs the East Village storefront. "It’s the old style. Lina spent a lot of time developing the recipe."
The Sigmund Pretzelcart, as the new contraption is called, was designed by award-winning Boym Studio, and is stocked with green paper goods and trash bins for recycling and compost.
The Pretzelcart would soon be selling wieners, Peker said.
Again, these will be no dirty water dogs. The sausage-like franks will be served on pretzelbuns topped with kraut and kimchi.
Depending on its success, the shop might open another cart this spring in Lower Manhattan’s Bowling Green, Peker said.
On Thursday, the pretzels had sold out before 2 p.m.
When two tourists at the Met were asked how the pretzels tasted, they gave an enthusiastic thumbs-up — as their mouths were full.
