October means many things – fall, Halloween, candy corn, pumpkins, apples, and more. However, did you know it also means pretzels? That’s right – October is National Pretzel Month! There’s something so satisfying about that distinctive chewy exterior paired with the warm, soft inside of a pretzel that makes them irresistible!
History
The pretzel has a fascinating history. There are many stories as to where the pretzel got its name. There are many stories as to how the first pretzel was created, the most common being that in 610 A.D. Italian monks used scraps of dough to form the shape of children’s arms in prayer, with three holes to represent the Christian Trinity. They were called “pretiola” in Latin or “little reward” and were given to children who learned their bible verses and prayers. Whether this legend is the true origin of the pretzel, no one knows for sure. Most experts agree, though, that the pretzel does have Christian origins. It is also said that it comes from the Germans for “a small bake” or “bracelet.”
The pretzel probably traveled to America with the German immigrants who were later known as the “Pennsylvania Dutch.” Many handmade pretzel bakeries populated the central Pennsylvania countryside and the pretzel’s popularity spread.
Hard Pretzels
In 1850, the first commercial hard pretzel bakery opened in Lititz, Pennsylvania. Today, Pennsylvania is the center of American pretzel production for the hard, crispy, and soft-bread types of pretzels. Hard pretzels became popular in America as a snack food since they were more durable than soft pretzels when kept in an airtight container.
Varieties
Pretzels come in both hard and soft varieties, as well as salty and sweet flavors. Most pretzels have a signature twisted shape that resembles a knot. The pretzel’s unique shape is a symmetrical loop created by intertwining the ends of a long strip of dough and then folding them back on each other, forming a “pretzel loop.”
Preparation
Soft pretzels are a simple process: make the pretzel dough, roll, shape, dip in a baking soda bath, and bake. Don’t skip the baking soda bath! This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor. It is an essential step to soft pretzels.
Lye or Baking Soda
Traditionally, this alkaline bath was made using food-grade lye. If this sounds too adventurous for your taste, never fear: baking soda makes a fine substitute. The pretzels won’t get quite the same depth of color or deep pretzel-y flavor.
Food scientist Harold McGee says that you can get a near-lye-like quality with your pretzels by baking the baking soda before using it. Spread the baking soda out on a baking pan and put it into the oven at about 250 degrees Fahrenheit for about an hour. That changes the chemical properties in the baking soda to make it behave more similarly to lye. Give it a try if you have some time!
If you are interested in making soft pretzels using a traditional lye bath, I recommend picking up a copy of Pretzel Making at Home by Andrea Slonecker. She provides lots of details about how to find lye, how to handle it safely, and how to prepare a lye bath for dipping the pretzels.
Today, pretzel connoisseurs can enjoy their favorite snack with a wide variety of seasonings, including special glazes, salt crystals, cinnamon, sugar, and various nuts and seeds. Pretzels come in so many varieties, including sticks, loops, long, short, braids, hard, soft, thin, and thick.
There’s nothing like a big, chewy, soft pretzel, complete with twists and a salty crust. Soft pretzels can easily be made at home. You don’t have to be an expert at baking with yeast to turn out some fantastic soft pretzels. Before long, you’ll be twisting and shaping dough like a pro. I hope you enjoyed learning a little more about the pretzel and I hope you enjoy making your own!
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
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