Time Out

"Time Out tip: Order the pretzel with Hungarian cheese."

Robert Sietsema

"Supreme among the offerings I’ve tried is this freshly baked pretzel, doughy and yeasty, served with grainy mustard and liptauer, a creamy cheese spread flavored with paprika and chives, which almost melts when the warm pretzel is dipped into it."

Zachary Feldman

"The giant baked goods arrive on metal trays that dwarf any surrounding plates. Rip off hunks and anoint them with zesty mustard or paprika-packed liptauer cheese spread."

Elise Taylor

"A place that serves a soft pretzel so pillowy and salty that it will make you sad you ever sunk your teeth into a rubbery street vendor version."

Carolyn Kormann

"Order a big, soft pretzel."

Tal Maes

"If you’re craving one of the best pretzels of NY, go to Werkstatt. The pretzel is giant and served with delicious housemade liptauer cheese plus mustard."

Handled

"Forget the dense cart pretzels in Central Park — you want the blistered, buttery version from Werkstatt. Finished with a crackle of salt and served with house-made, paprika-laced liptauer cheese, it’s the stuff of legends — right in Prospect Park South."

Dora Grossman-Weir

"Come for the Bratwurst and Stiegl, stay for the “Best Pretzel in NYC.”"

Ziggy U.

"You cant go wrong with the fine pretzel."

Hugh Merwin

"The Absolute Best Pretzel in New York: Werkstatt - The city’s greatest pretzel is enormous and soulful. Its exterior is buttery and blistered. Following ancient pretzel axioms, its fattest loop is scored so it busts open at the seam, and it has the sting of crunchy salt that pretzels are supposed to have but rarely do."