If I had stayed on track there would have been only four more days in this month but as we all know I didn’t. It’s actually May 2nd making me late getting Mays post up. But you know what its okay I am human and I can and will catch up.
If you love a Pretzel, then National Pretzel Day is the day for you. Pretzels, surprisingly, got their start in the Catholic Church. Sometime around the 7th Century A.D.
Did you know Monks presented their students with treats of baked dough twisted in the shape of crossed arms. At the time, crossing one’s arms was the traditional posture for prayer.
Not only that, Pretzels, are created e from water, flour and salt, were also the perfect food for Lent. When meat, dairy and eggs were prohibited.
Five Food Finds about Pretzels
- It was originally called a ‘Pretiola’ but renamed ‘Pretzel’ later when the idea migrated to Germany and Austria.
- In 1861, Pretzel twisting was the second highest-paying job in the Philadelphia region. Today, machines do the twisting,. Although if you visit a artisan shops, you may still see it done the old-fashioned way.
- The birthplace of the hard pretzel was Lancaster County, Pennsylvania. The Pretzel, or Bretzel as it was called,, first came to America in 1710 with Palatine German immigrants (from the Rhineland) who settled in Lancaster County, Pennsylvania and became known, incorrectly, as the “Pennsylvania Dutch.”
- In the 18th century, German children would wear Pretzel necklaces at the beginning of a new year for prosperity, health and good fortune. Could you imagine our children wearing a Pretzel?
- In the 17th century, pretzels were known as a marriage knot. During a wedding ceremony, a couple would wish upon a pretzel, break it (like a wishbone), and eat it to signify their oneness. It is speculated that the term, “tying the knot,” originated in Switzerland in 1614 during a wedding between two prominent families. I wonder if David and I should have done this at our Wedding.
Recipe:
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Thank you,
Glenda, Charlie and David Cates
