Pretzels

They might be small and crunchy or soft, buttery, and large. No doubt, pretzels are a go-to snack for many Americans. What was originally a Bavarian staple with large steins of beer doled out by a buxom blonde in a dirndl, pretzels have been getting a culinary makeover. Used as anything from hamburger buns to garlic knots to chocolate-dipped and cinnamon dusted desserts, these little beauties are rising to the challenge. And what’s not to love? Like a good baguette, there’s a little crunch on the outside with chewy goodness on the inside.

Pretzels, typically twisted back onto itself like angel’s wings, probably originated in the early Middle Ages. There are conflicting accounts as to who holds the title of pretzel inventor. One thing is clear—the Germans perfected them.

According to Wikipedia, German immigrants introduced the pretzel to the U.S. in the late 18^th century. Settling mainly in Pennsylvania, the state is now the largest pretzel manufacturer with 80% of the industry’s production.

While the hard ones in a bag are great for a sandwich sidekick, the key to thoroughly enjoying your pretzel experience is making sure they are soft. On one trip to Munich, we were surprised that the giant bread knots that the waitress carried around on one arm were hard as a rock. While the harder version means their shelf life is longer, there’s a huge difference biting into a hard or a soft pretzel.

You can find them in any German bakery, sometimes riddled with sunflower, sesame, or even poppy seeds. They can be sliced up and slathered with butter (Butterbrezel) or served with sausages. Flaked with salt crystals and dipped in mustard, there’s just no substitute for this delectable yumminess.

Here’s the recipe:

2 c. milk

2 ½ TB instant dry yeast

6 TB brown sugar

1 TB Kosher salt

6 c. all-purpose flour

4 TB melted butter

1 ½ c. warm water

½ c baking soda

Warm the milk to the temperature of bath water (100-110 degrees F) and then mix in the yeast. Let it proof for 5 minutes. Add in the butter, sugar, salt and flour. Mix together and knead for 10 minutes. Place dough ball in greased bowl and cover with plastic wrap. Let sit for 1 hour.

Combine water and baking soda. Roll out pretzels into whatever shape you choose (classic twist, balls, sticks, etc.). Dip pretzels in water/soda mixture and place on greased baking sheet. Bake at 425 degrees F for about 10 minutes.