Pretzel, Meet Mustard

In our most pungent Office Taste Test ever, our staff took on the condiment that defines everything from a hot dog to a Cuban sandwich.

In this month of sloshy Oktoberfest beer steins, dirndls and casing-wrapped meat, we mustn’t forget about mustard – a gewürz, as pretzel-chewing Germans call a seasoning or condiment. We tasked our editorial staff with finding the unsurpassed in an informal judging of six Wisconsin-made mustards. The tangy, pungent and, in some cases, sweet notes were best sampled with the Bavarian accompaniment of soft, chewy pretzels, procured from the terrific Riverwest-based Milwaukee Pretzel Company.

Illustration by Kevin Lawler.
Illustration by Kevin Lawler.


Silver Spring Spicy Brown Deli-style Mustard

Not too assertive or dominant in heat, pungency or tanginess. The Eau Claire-hailing mustard has a “well-balanced,” horseradishy finish that “would make it great with ham,” says a taster.

Second Place

Sprecher Spicy Brown Beer Mustard

A hit with staffers who appreciated the hot-sweet duality, a keen combo of honey, mustard seed, white wine, a hint of paprika and, of course, Sprecher beer.

Honorable Mention

Patz Honey Mustard

Made by a company (in Pound, Wis.) known for honey and maple syrup, this recruit won over one fan with its “bright, vinegary” flavor, which seems an ideal partner for a chicken nugget.

‘Pretzel, Meet Mustard’ appears in the October 2015 issue of Milwaukee Magazine.

Find the October 2015 issue on newsstands Oct. 5.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.