Homemade pretzels fun to create
It’s fun to do the twist … making pretzels! I know many will opt instead for grabbing a warm, soft pretzel at the local mall. But I like the process of making these delicious snacks, and I love serving them with honey mustard.
The history of the pretzel is older than you might expect. Pretzels were the result of leftover pieces of dough from bread making. The name comes from the Latin word “pretium,” which means reward. The traditional design interestingly came from early German monks who said it was a symbol of arms folded in prayer.
The soft texture is the result of poaching it in a mixture of baking soda and water before baking.
Hard pretzels supposedly were an accident after a pretzel baker fell asleep and let his pretzels bake too long.
When he awoke, he thought his fire had gone out and relit it to let them bake again.
To salvage the days work, he sold them anyway and the crispy version became an instant hit with his customers.
Bakeries and street vendors increased the popularity of pretzels in the States so much so that the first commercial pretzel factory in the U.S. was established in Lititz, Penn., in 1861. That’s also when the idea of dipping pretzels into sauces became a fan favorite.
And although mustard is still the most common enhancement, melted cheese and salsa follow. A sprinkling of coarse salt before the product is baked is what makes the finished pretzel really stand out. An egg-white brushing makes the salt adhere to the pretzel as it bakes.
Knots are the most popular shape for both soft and hard or crisp pretzels followed by sticks and rings. Homemade soft pretzels should be eaten within a couple of days. Wrap them individually in plastic, then foil and store at room temperature.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com.