National Pretzel Day

By Lillian Zghaib

Background:

Pretzels are known for having many varieties, including soft, savory, or sweet, and tend to be the snack of choice at fairs and other celebrations. While their origin is often disputed, many credit the Catholic Church with the invention of pretzels. Lent, a 40-day fasting period preceding Easter, had stricter rules about what couldn’t be consumed, which included any kind of animal product. These restrictions are said to have resulted in the creation of a simple soft snack made of flour, water, and salt, known as the pretzel. Today, the rules are more lenient and butter is often included in recipes.

Other myths credit the invention of pretzels to monks who would hand out these “pretiolas” (little rewards) to their pupils who memorized the prayers. This was because the shape of the pretzel was said to resemble the shape of their arms when praying.

Regardless of the exact origin, they spread across Europe during the Middle Ages and became a symbol of good luck and prosperity, often being distributed to the poor. Over time, pretzels gained  recognition and even began to symbolize love as royal Swiss couples split a pretzel to seal their bond.

Germany became associated with pretzels when pilgrims brought them over to America during the 18th century. with the first commercial pretzel bakery being discovered in Pennsylvania by Sturgis in 1861. He later invented the hard pretzel, which had a longer shelf life and could be sold outside of the bakery it was made in. 

Today, Pennsylvania remains the center of pretzel production, and is the state where the first Auntie Anne’s was founded, which remains one of the most popular global soft pretzel franchises. Pennsylvania Governor Rendell even established a National Pretzel Day on April 26 in 2003. This year, celebrate Lent or National Pretzel Day with a batch of customizable soft pretzels!

What you’ll need:

4 cups All Purpose flour

2 ¼ teaspoons active dry yeast (1 standard packet)

1 tbsp sugar (granulated or brown)

1 ½ cups warm water

1 tbsp melted butter

Salt for sprinkling (optional)

Baking Soda Bath:

½ cup baking soda

9 cups water

Notes: 

• The baking soda bath is recommended for soft pretzels but can be replaced with an egg wash (1 egg mixed with a tablespoon of milk) or a milk wash (2 tablespoons of milk). 
• Additionally, if you’d like to make cinnamon-sugar pretzels, you can skip this step entirely and wait until after baking to brush the pretzels with melted butter and dip into a mix of ¾ cup sugar and 1 ½ teaspoons of cinnamon.
• Once you begin to knead the dough, preheat the oven to about 100-200 degrees Fahrenheit, before immediately turning it off. This creates an ideal environment for the dough to rise inside the oven without baking it.

How to Make Them:

To start, whisk together the yeast and warm water before letting the mixture sit for a few minutes. Once a frothy layer appears, mix in salt, brown sugar, and melted butter. Slowly add the flour in three parts, mixing with a wooden spoon (or stand mixer and dough hook) until the dough is thick. Add in more flour as needed until the dough is no longer sticky. If the dough bounces back when poked, it’s ready to knead.

Knead the dough for about 5 minutes, either by hand or with the mixer. Add small spoons of flour if the dough becomes sticky, but be careful as too much flour can lead to a dry dough. Conduct the windowpane test (as shown in the image) to test if the dough is ready to rise.

After the dough passes the windowpane test and is ready to rise, shape the dough into a ball and place it in a large, lightly floured bowl before covering with a towel or blanket.  Let it rest for about 10 minutes. If you preheated the oven to a low temperature, make sure it’s off before placing the bowl inside, as the warm temperature helps the dough rise.

When the dough has risen, preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. Using a nonstick spray or butter is recommended to prevent sticking. Cut the dough into small sections and roll one out into a long rope. Bring the ends together as if to make a circle, and then twist together before bringing them down towards you. Repeat this for every section.

Bring the baking soda and water mixture to a boil in a large pot. Dip each pretzel for about 20-30 seconds, then remove with a slotted spatula to allow excess water to drip off. Alternatively, you can prepare an egg or milk wash and gently brush the mixture on each pretzel.

Place each pretzel onto the prepared baking sheet and sprinkle with salt if desired.  Finally, bake the pretzels for about 15 minutes or until golden brown. These can be stored at room temperature for about three days. They can be reheated in the microwave or at 355 degrees for five minutes in the oven. Happy Baking!

Sources:

Easy Homemade Soft Pretzels - Sally's Baking Addiction

The Pretzel: A Twisted History | HISTORY

Anne's Story • Auntie Anne Beiler