Röckenwagner Bakery

Nobody in town tops Hans Röckenwagner when it comes to pretzel bread. The German-born chef twists it traditionally, weaves it with cheese and bacon, minimizes it in baby poufs (which lend themselves to a quick nosh of a sandwich), and maximizes it with 14-inch family-friendly bâtards. These are confident loaves, with burnished dark brown exteriors just thick enough to protect the soft white bread within.