Soft Pretzels

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There are numerous accounts on the origin of the looped pretzels, as well as the origin of the name; most agree that they have Christian backgrounds and were invented by monks. According to The History of Science and Technology, by Bryan Bunch and Alexander Hellemans, in 610 AD "...an Italian monk invents pretzels as a reward to children who learn their prayers. He calls the strips of baked dough, folded to resemble arms crossing the chest, 'pretiola' ("little rewards")".

Within the Catholic church, pretzels were regarded as having religious significance for both ingredients and shape. Pretzels made with a simple recipe using only flour and water could be eaten during Lent, when Christians were forbidden to eat eggs, lard, or dairy products such as milk and butter. As time passed, pretzels became associated with both Lent and Easter. Pretzels were hidden on Easter morning just as eggs are hidden today, and are particularly associated with Lent, fasting, and prayers before Easter.

Nowadays, back home, when we think of Pretzel, we always associate it with Auntie Anne's. That is a famous pretzel house found in any leading mall. Here in Germany, where pretzel originated, you can buy any kind of it that you like. So to relive the memory of sweet soft pretzel back home, here is a recipe that we all love!

Ingredients:

1 1/2 cup warm water

1 1/8 teaspoon active dry yeast

4 tablespoons brown sugar

1 1/8 teaspoon salt

1 cup bread flour

3 cups regular flour

2 cups warm water

2 tablespoons baking soda

to taste coarse salt

4 tablespoons butter (melted)

Procedure:

1. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. 

2. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. 

3. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. 

4. Dip pretzel in soda solution and place on greased baking sheet. 

5. Allow pretzels to rise again. 

6. Bake in 450 degrees F oven for about 10 minutes or until golden. 

7. Brush with melted butter and enjoy! 

Tip: Try brushing butter right after getting it out of the oven. After you brush with butter try sprinkling with coarse salt. To remake Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy! 

Tip Tip: Sweet butter, not regular butter, is recommended.