Every other "smoked" pretzel gets its flavor from a bottle.
Ours gets it from an actual smoker.
Twice.
The Process.
Why Our Pretzels Taste Different.
Phase One - The Binder
Phase 2 - The Flavor
Phase 3 - The Result
Every pretzel gets coated in our butter binder first. Then it goes into the smoker. The heat locks the binder in and starts the smoke penetration. This is where the foundation of flavor gets built.
This is where the flavor comes to life. Each pretzel gets coated in its seasoning the garlic and parmesan, the maple bourbon glaze, the white cheddar and jalapeño. Then back into the smoker for a second round. The smoke drives the seasoning deep into every pretzel and locks the flavor in. That's not a technique you find in a factory.
By the time it comes off the smoker, it's done. Two phases in. Seasoning locked in. Smoke all the way through. You can taste it the second it hits your mouth. We know because we've watched it happen over and over at vendor shows. Someone grabs one to be polite and before they finish chewing their hand is already going back in the bag. Every single time. That's not us bragging. That's just what real smoke does to a pretzel when you don't cut corners. Made by hand in Holland, Michigan. Every batch. No exceptions.
The process is only half the story.
Hand shredded cheese. Roasted jalapeños. Real Amish butter. Legacy bourbon from right here in Michigan. Every ingredient gets the same level of attention as the smoke. Because what you put in is what you taste coming out. We don't cut corners on either end.
Garlic Parmesan
This is the one that started it all. Bold roasted garlic up front. Not the fake powder kind. The kind that actually smells like something cooking. Then the cheese hits. Fresh micro-grated parmesan and pecorino romano. Savory, sharp, a little nutty. The butter binder pulls it all together and the smoke drives it deep. It's the flavor that made Ryan realize this was something real. One batch and Back 40 BBQ was born.
Maple Bourbon
It starts sweet. The moment it hits your tongue there's this warm maple note. Rich, almost caramel-like. Then the bourbon sneaks in underneath. Not sharp, not boozy. Just that smooth warmth you get from a good pour of Legacy bourbon straight out of Hudsonville, Michigan. And then the smoke wraps around all of it and ties it together. It's the kind of flavor that makes you stop mid-conversation to look at the bag. Our most popular flavor for a reason.
White Cheddar Jalapeno
It starts with a tang. Just enough to get your attention. Then the white cheddar hits. Creamy, rich, sharp. The smoke follows right behind it and wraps the whole thing together. Then the heat starts. You almost don't notice it coming. And just when it peaks it backs off. Gone before you can decide if you want more. You will. This is the most unique pretzel we make. There's nothing else like it.
This Isn't Just a Food Business
Ryan has had a passion for cooking his whole life. Not a hobby. A calling. The dream was always to feed people and watch their faces on the first bite.
It started with one question from a friend. "Have you ever had a smoked pretzel?" He hadn't. So he fired up the smoker, ran a batch, and knew right then there was something real here.
That batch became Garlic Parmesan. Garlic Parmesan became Back 40 BBQ. And at the start of 2026, Ryan and his wife Holly turned that first batch into a family business. Ryan cooks, runs operations, and works the shows. Holly handles the books, designs the booth, helps Ryan in the kitchen and keeps the wheels on when the ambition gets ahead of the plan.
Built in Holland, Michigan. Made from scratch. Every single batch.
God. Family. BBQ. That's Back 40.
Join the Back 40 Family.