well … and then there is Salzburg, literally SALT and BURG
… for pretty much the same reason … some 500 years before … ze tutch in ze carribiean
I have heard that pretzel salt in the US is from one specific salt dome in Texas and that the minerals other then NaCl make it particularly go well with pretzel dough.
This site confirms the former but mentions nothing about the latter.
It says that the salt is ‘too pure’ for other uses toward the end of the article so perhaps not of lot of other mineral flavors happening.