Quinn - Classic Sea Salt Pretzels, 7oz
Craving the classic salty pretzel taste? Fancy it without the harmful artificial additives? The Quinn Classic Sea Salt Pretzels have answered your prayers.
- Pretzel Sticks
- Farm-to-bag Transparency
- Made with Whole Grain
Introducing Quinn’s amazing Classic Sea Salt Pretzels. Golden. Salty. Crunchy. There is so much to love about the classic pretzel taste, and Quinn’s version gives us everything we need and more. They are perfect for dipping, snacking on, and cooking with, but we won’t blame you if you scoff the whole bag before you get to that! Totally addictive and deliciously moreish, these pretzels are the perfect savory treat.
But it’s not just the great taste that we love about these pretzels! Oh no. The story behind this snack will really knock your socks off. 10 years ago, Quinn was founded on the principle that we deserve to enjoy classic snacks without having to worry about hidden additives, artificial flavors, and harmful carcinogens.
That’s why Quinn guarantees absolute transparency of all its products from farm to bag and refuses to let any harmful ingredients sneak their way into our food. The result? These pretzels are vegan, non-GMO, organic, and contain no additives or artificial flavors. So, you can enjoy these ones guilt-free. Not to mention they are also gluten-free. Pretty neat right?
Whole Grain Sorghum Flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Cassava Flour, High Oleic Sunflower Oil, Organic Cane Sugar Apple Cider Vinegar, Salt, Xanthan Gum, Sea Salt, Sunflower Lecithin, Baking Soda, Vitamin E (For Freshness).
Frequently Asked Questions
Why are these Quinn Pretzels made with Sorghum Flour?
The special recipe for these classic Sea Salt Pretzels contains Sorghum. Sorghum is an ancient, naturally gluten-free wholegrain that has an amazing taste and crunch. It’s also seriously high in antioxidants, which makes it really good for us! The best part? It can grow with very little water, so it is way better for the planet than other grains. Still wondering why they use it now?