Bread sommelier Jörg Schmid has elevated pretzel baking to its own art form. In his bakery, he creates pretzels that contain more ingredients and more knowledge than many a cake creation: wheat from regional grains, sourdough, malt, yeast, butter, a cooked piece, salt, milk, water, ice, lye and special pretzel salt.

What others discover in wine, he sees in the Swabian perennial favorite, the pretzel: aromas ranging from nutty to soy, a silky finish when chewed, several levels of enjoyment, crispy shell, soft core with true explosions of flavor.

How the 37-year-old master baker works, what he knows about the Swabian super pastry and how the masterpiece succeeds, he shows in a very special episode of craftsmanship. Afterwards, everyone will look at the next pretzel with completely different eyes and perhaps enjoy it even more.