WEBVTT JOYCE: IN TODAY’S MADE IN WISCONSIN, 12 NEWS’ ADRIENNE PEDERSEN TAKES US INSIDE MILWAUKEE PRETZEL COMPANY. KATIE: MY HUSBAND MATT AND I STARTED THIS COMPANY FIVE YEARS AG WE LIVED IN MUNICH IN GERMANY, AND WE FELL IN LOVE WITH THE GERMAN PRETZEL. ADRIENNE: KATIE AND MATT WESSEL STARTED MILWAUKEE PRETZEL COMPANY IN THEIR APARTMENT IN MUNICH. WHEN THEY MOVED BACK T MILWAUKEE, THEY DEVELOPED THE RECIPE AND BROUGHT BAVARIAN PRETZELS TO WISCONSIN. KATIE: AMERICANS USE WATER AND SALT. WHAT WE ARE DOING IN TERMS OF A BAVARIAN PRETZEL IS USING THINGS LIKE BEER. MILWAUKEE REALLY EMBRACED THIS GERMAN PRETZEL. THERE IS SO MUCH GERMAN HERITAGE HERE. KATIE: EVEN THOUGH THEY WOULDN’T TELL ME THE SECRET INGREDIENTS, THEY TAUGHT ME TECHNIQUE. ♪ ADRIENNE: URIS LOOKS A LOT BETTER THAN MINE. >> YES, BUT THEY WILL BOTH TASTE GOOD. ADRIENNE: THANKFULLY, THEIR PRETZEL MAKERS ARE MUCH MORE TALENTED. IN MILWAUKEE, I’M ADRIENNE PEDERSEN, WISN 12 NEWS. JOYCE: KEEPING YOUR DAY JOB. PATRICK: [LAUGHS] JOYCE: THE M