There’s something magical about biting into a perfectly crisp, salt-dusted pretzel. That satisfying crunch, that unmistakable flavor—it’s a taste that connects us to centuries of tradition. And if you’ve ever enjoyed a Tom Sturgis pretzel, you’ve tasted a piece of American history that stretches back more than 160 years and helped transform Reading, Pennsylvania into the “Pretzel Capital of the World.”
The Accidental Beginning
The story begins in 1861 in the small Moravian village of Lititz, Pennsylvania, where Julius Sturgis opened what would become America’s first commercial pretzel bakery. Legend has it that a homeless man, in gratitude for a meal, gave Julius his “secret recipe” for hard, crisp pretzels. Julius, who had been running a bread business, tested the recipe on his family—they loved it, and by 1861, he’d stopped making bread entirely to focus on pretzels.
That small shop, at the rear of a stone house in Lititz, became a turning point in American snack food history. Julius Sturgis had no idea he was founding what would become the “First Family of Pretzels.”
From Lititz to Reading: The Pretzel Migration
Just before the Civil War, pretzel bakers began moving from the Moravian village of Lititz to Reading, a city of about 20,000 inhabitants. Reading was perfectly positioned to become a pretzel powerhouse. The city’s Pennsylvania Dutch heritage, its access to quality ingredients, and its growing industrial base created ideal conditions for pretzel production to flourish.
Benjamin Lichtenthaler, born in Lititz in 1817, was one of the early pioneers who brought pretzel-making to Reading. His pretzels became wildly popular throughout Pennsylvania and neighboring states. By the time of his death in 1893, his factory was producing a staggering 1.5 million pretzels annually.
But it was the Sturgis family that would cement the connection between their name and Reading’s pretzel destiny.
Enter “Tom” Sturgis
Julius’s grandson, Marriott Sturgis, was mentored by his uncle Tom Keller at the family bakery. Fellow workers noticed the two shared similar work traits and personality, and they began calling Marriott by his uncle’s name—”Tom.” The nickname stuck, and in many ways, it became synonymous with pretzel excellence.
In 1924, “Tom” Sturgis moved from Lititz to Reading and partnered with his cousin Victor in a pretzel bakery. Then, in 1946, after spending the war years working at a munitions factory, Tom established his own operation: Tom Sturgis Pretzels.
The timing couldn’t have been better. Post-war America was hungry for snacks, and Reading was ready to deliver.
The Rise of Pretzel City
By 1948, an article in the Historical Review of Berks County officially dubbed Reading the “Pretzel Capital of the World,” noting that the city produced one-third of all pretzels baked in the United States. This wasn’t mere boosterism—it was fact.
At its peak, Reading was home to approximately 26 different pretzel bakeries. Walk down any street and you’d catch the irresistible aroma of baking pretzels wafting from multiple factories. The city was so identified with the twisted snack that mayoral keys featured pretzel-shaped handles, and a local newsletter bore the pretzel name.
What made Reading so special? Several factors came together perfectly. Pretzel makers jealously guarded their trade secrets—special yeast formulas, unique lye preparations. Some swore the secret lay in the special quality of the local water. Tradition held that lye from straw ashes produced the best pretzels, followed by ashes from hardwoods like hickory, walnut, and maple.
The Automation Revolution
In 1935, Reading made pretzel history again when the Reading Pretzel Machinery Company invented the first automated pretzel-twisting machine. Before this innovation, expert pretzel makers could twist about 240 pretzels per hour by hand. The new machine could twist roughly that many in a single minute.
This wasn’t just a local improvement—it was a game-changer for the entire industry. Reading’s innovation enabled mass production while maintaining quality, further solidifying the city’s dominance in the pretzel world.
Five Generations of Excellence
Today, Tom Sturgis Pretzels is operated by the fifth generation of Julius Sturgis’s direct descendants. Tom Sturgis Jr. and his son Bruce Sturgis provide hands-on, daily guidance for the bakery in Shillington, Pennsylvania.
What sets Tom Sturgis Pretzels apart after all these years? The company still bakes some of its pretzels on a soapstone hearth surface, the same method that produces the highest quality pretzels available. While most of the industry has moved entirely to modern extrusion methods, Tom Sturgis maintains a connection to the traditional craft that Julius pioneered.
The company produces more than 15 varieties of pretzels—from traditional sourdough twists to flavored innovations like honey mustard and cinnamon sugar. Yet through all the changes, the commitment to quality that Julius established in 1861 remains unchanged.
Reading’s Enduring Legacy
While Reading may no longer produce one-third of America’s pretzels, Pennsylvania’s pretzel dominance continues. The state produces approximately 80% of all pretzels made in the United States. And Reading remains home to several thriving pretzel companies, including Tom Sturgis, Unique Pretzels, and Faller’s Pretzels, which still bakes its pretzel sticks in the same brick oven at its original 1911 location.
In 2003, Pennsylvania Governor Ed Rendell declared April 26 as “National Pretzel Day,” recognizing the importance of the pretzel to the state’s history and economy. It was a fitting tribute to an industry that had shaped communities, employed generations, and created an iconic American snack.
The Taste of Tradition
Today, when you visit the Tom Sturgis factory store in Shillington, you can sample varieties of pretzels while learning about the family’s incredible journey. Meanwhile, the original Julius Sturgis bakery in Lititz operates as a living museum where visitors can tour the 1784 building, watch soft pretzels being twisted by hand, and even try their hand at the ancient art of pretzel twisting.
The story of Tom Sturgis Pretzels and Reading’s rise as the Pretzel Capital of the World is more than just a tale of business success. It’s a story of family, tradition, innovation, and community. It’s about German immigrants bringing their culinary heritage to Pennsylvania, about recipes shared between generations, about craftspeople perfecting their art, and about a city that embraced its identity.
Every Tom Sturgis pretzel carries within it this rich history—from that first batch Julius made for his family in 1861, through the boom years when Reading’s factories worked around the clock, to today’s modern production that still honors traditional methods. From hand twisting at a top speed of 40 pretzels per minute to extrusion of thousands of pretzels per minute, through all these changes, pretzels remain a favorite, healthy snack food for young and old.
So the next time you reach for a Tom Sturgis pretzel, take a moment to appreciate the twisted tale behind that simple snack. You’re not just enjoying a delicious treat—you’re tasting 160 years of American history, Pennsylvania Dutch tradition, and the enduring legacy of Reading, the Pretzel Capital of the World.
Leave A Comment