pretzel
American Heritage Dictionary:
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pret·zel
(prĕt'səl) 
n.
A glazed, brittle biscuit that is usually salted on the outside and baked in the form of a loose knot or a stick.
n.
A glazed, brittle biscuit that is usually salted on the outside and baked in the form of a loose knot or a stick.
[German Brezel, Pretzel, from Middle High German brēzel, prēzel, from Old High German brezitella, from Medieval Latin *brāchitellum, diminutive of Latin bracchiātus, branched, from bracchium, arm, from Greek brakhīōn, upper arm.]
WORD HISTORY The German word Brezel or Pretzel, which was borrowed into English (being first recorded in American English in 1856) goes back to the assumed Medieval Latin word *brāchitellum. This would accord with the story that a monk living in France or northern Italy first created the knotted shape of a pretzel, even though this type of biscuit had been enjoyed by the Romans. The monk wanted to symbolize arms folded in prayer, hence the name derived from Latin bracchiātus, "having branches," itself from bracchium, "branch, arm."
Gale's How Products Are Made:
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How is a pretzel made?
Background
Pretzels are a snack food, which have unique shapes and a hard, shiny outer surface. They are mass produced using primarily automated machinery. First developed in the seventh century, pretzels have been called one of the world's oldest snack food. A recent market survey found that the pretzel market in the United States is about $560 million a year with over 300 million lb (136.2 million kg) of pretzels and pretzel products being produced. The pretzel market has grown in recent years because pretzels are considered a more healthy, fat-free snack.
The unique, two looped, knot shape of a pretzel is one of its defining characteristics. The typical pretzel has a pleasant cracker-like flavor, a crisp, brittle texture and a brown glossy surface color. Salt crystals are often sprinkled on its surface to make them taste more appealing. Pretzels have a moisture content of anywhere from 2-4% and therefore have a very long shelf life.
While the two-looped knot shaped, hard pretzels may be the most popular kind of pretzel, there are other kinds which are sold. Soft pretzels are also manufactured. These products typically have a much higher moisture content than hard pretzels and are usually larger. They also have a shorter shelf life. Other shapes are also produced such as thick and thin rods, pretzel rings, and loops. Additionally, flavored pretzel such as cheese, rye, caraway, kosher, and butter are also available. Finally, salt-free pretzels called baldies are now made.
History
Some historians have said that the pretzel is the oldest snack food ever developed. It is believed that the pretzel was first developed during 610 A.D. by a monk in southern France or northern Italy. Using the dough left over from bread making, he formed the pretzel shape, which was meant to look like a child's arms folded in prayer. He used these creations as treats for children that learned their prayers. He called the snacks pretiola, which means little reward in Latin. The pretiolas eventually found their way into Germany and Austria where they became known as pretzels. The pretzels grew in popularity and are said to have been brought over to America on the Mayflower in 1620. The first pretzels were of the soft variety. Legend has it that one night a baker who was baking a batch of pretzels fell asleep. When he woke up all the moisture was cooked out of them and the hard pretzel was born.
Raw Materials
The primary ingredients in pretzel dough include flour, water, yeast, shortening, and sugar. Each of the ingredients have an important effect on the dough during manufacture and the properties of the final product.
Flour
In pretzel dough making, flour is perhaps the most important ingredient. It is primarily made up of starch and protein. When water is added, the flour protein soaks up the water rapidly and reacts with it to form a mass known as gluten. The gluten can be stretched and formed quite a distance with-out breaking. This allows pretzels to be formed into the desired shapes. Sometimes the flour is enriched with various nutrients such as thiamin, riboflavin, and iron to increase the nutritional value of the product. Nutrient enrichment is highly regulated by the government so preset limits are required for a flour to be called enriched. The flour used for pretzels is called soft wheat flour and has a protein content of about 9%. It is the largest component in the dough making up about 65-70% of the total recipe.
Yeast and leavening agents
Pretzel dough is unusual in that it contains both yeast and chemical leavening agents. The yeast is put in the dough and it produces carbon dioxide gas as it metabolizes the sugar during fermentation. This gas creates tiny air pockets in the batter, which helps make the pretzels lighter and crispier. Yeast is typically supplied as a dry, granular product. Dry yeast is desirable because it can be stored for a long time at room temperature. Leavening agents have a similar effect as fermenting yeast, however they have less effect on the final taste. Chemical leavening agents include materials such as sodium bicarbonate and ammonium bicarbonate. In the presence of water, they breakdown chemically to produce carbon dioxide gas.
Shortening
Vegetable shortening is a solid form of vegetable fats and oils. Its main purpose in the dough is to inhibit the formation of the gluten. This helps the dough stay softer, increases the volume and gives it a crumbly texture. Fat also allows the dough to remain more palatable for longer. A typical pretzel recipe may call for about 2-3% vegetable shortening.
Other important ingredients
The pretzel dough would not be possible without the use of water. While there is less water in pretzel dough than in bread dough, it still makes up about 30-35% of the recipe. Water is important because it lets the dough flow and allows the yeast to contact the sugars for fermentation. It also causes the chemical leavening agents to activate.
The taste of the pretzel is a result of ingredients such as salt, sugar, and flavorings. Salt is used in the batter at about 1%. It helps to make the dough stronger in addition to improving the taste. Sugars such as sucrose or corn syrup are used for about 2% of the pretzel dough. The sugar has the primary effect of providing food for the yeast cells. Additionally, it will give a slightly sweet taste although this is very minimal in pretzel making. Sugar also contributes to the brown color of the pretzel.
The Manufacturing
Process
Today, the manufacture of pretzels is a nearly completely automated process, which converts the raw ingredients into a shaped, finished product. It is estimated that 90% of all pretzels are never touched by human hands during the manufacturing process. The following steps outline the procedure used to make typical hard pretzels. Soft pretzels have a slightly different manufacturing procedure.
Mixing dough
- The pretzel dough is made by factory compounders in large stainless steel tanks. The flour and warm water are stored in bulk and transferred to the tanks automatically. The yeast is added and the three ingredients are blended with high-speed horizontal mixers. When these are adequately blended, the rest of the ingredients such as sugar, sodium bicarbonate, vegetable shortening, salt and flavorings are added. Compared to many dough products such as bread or crackers, pretzel dough is relatively under mixed. This allows the dough to withstand the punishment of machining without becoming too sticky or misshapen. The dough is then allowed to ferment and rise for about 30 minutes.
Forming pretzels
- The fermented dough is then transferred to the hopper of the shape-making equipment. Traditionally, pretzels were made by rolling the dough and twisting it into the familiar pretzel shape. However, today most companies have extrusion devices in which the dough is forced through an opening and stamped into shape with a wire cutter. The excess dough is recycled to the hopper while the stamped pretzels are transferred to a conveyor. They are passed under rollers to ensure a flat surface and uniformity of size.
Dipping and salting
- The raw pretzels are next conveyed on a wire mesh belt to an alkaline bath. It generally takes several minutes for the pretzels to reach the bath. This slow transport is deliberate as it allows the pretzels to under-go another short fermentation or rest period. The alkaline bath is filled with an aqueous solution of either sodium carbonate or lye. The resulting bath has an overall 1% concentration of sodium hydroxide. It also is held at a temperature of about 200° F (93.3° C). The pretzels are dipped in the bath for 10-20 seconds and typically float when they are finished. This process gelatinizes the starch on the pretzel's surface making it gummy and sticky, allowing the salt to adhere more readily.
After the pretzels leave the hot bath, they are passed under a machine which delivers salt crystals to their surface. Modern pretzelmaking lines use a vibrating salter, which consists of a vibrating plate driven by a series of small motors and magnets. The salt is evenly distributed on each pretzel with the excess falling through the wire mesh belt and being recycled. Generally, the aim is to add about 2% salt to each pretzel.
Cooking
- The in-process pretzels are next transported to long, gas-fired, convection tunnel ovens. The cooking temperature varies from 350-550° F (176.7-286.1° C) and this baking step takes from about 4-8 minutes. In the front of the oven, the temperature is significantly higher than at the end. The initial high heat caramelizes the gelatinized starch, which produces the characteristic dark brown pretzel color. The temperature is gradually raised at the start because if heated too fast, the structure of the pretzels will be weakened which could cause cracking and breaking during shipping. At the end of the oven the temperature is cooler to allow moisture in the pretzel to be released. During this entire baking cycle, the moisture content is reduced to about 15%. In the next baking phase, the pretzels are kiln dried or oven dried at about 250° F (119.4° C) for anywhere from 20-40 minutes. This further reduces the moisture content to below 4%.
Packaging
- From the ovens, the pretzels are passed along varies conveyors and allowed to cool. They are then moved along to the packaging machines. Here the pretzels are weighed and the correct amount is placed in the packaging. They can be put in many different types of packages including trays, boxes or bags with cellophane or polyethylene protected coatings. It is important that this packaging be air tight to prevent the uptake of moisture by the product. Excessive moisture would cause them to become soft. The package must also have consumer appealing graphics, which help it stand out on a store's shelves. Most major bakeries distribute products to all of the largest cities in the world. Consequently, there are very few people who are unfamiliar with pretzel snacks.
Quality Control
To maintain a high degree of quality, pretzel manufacturers begin by thoroughly testing the raw ingredients. These materials are evaluated by quality control inspectors and subjected to a variety of tests. Various sensory characteristics such as odor, color, and flavor are evaluated. Other factors like the particle size of the flour, thickness of shortening, and pH of liquids are also examined. These tests ensure that the raw materials will produce a consistent batch of pretzels. On the final product, many of the same characteristics that were tested on the raw materials are evaluated. Chemists and technicians check things such as appearance, texture, flavor, and color. This will certify that each batch of pretzels shipped to stores will be of the same quality as those developed in the food laboratory.
The Future
Future developments in pretzel manufacturing will likely be found in the production of new products and improved machines. Marketers will undoubtedly create new twists on existing products in an effort to make them taste better, appear more healthy, and more unique. Improvements in the automatic pretzel making machines will focus on designs, which increase the baking capacity and speed at which pretzels are made.
Where to Loarn More
Books
Booth, Gordon, ed. Snack Food. New York: Van Nostrand Reinhold, 1990.
Hoseney, Carl. Principles of Cereal Science and Technology. St. Paul: American Association of Cereal Chemists, 1994.
Macrae, R., et al., ed. Encyclopedia of Food Science, Food Technology and Nutrition. San Diego: Academic Press, 1993.
Periodicals
Russel, Margie. "Snackmakers Feel the CRUNCH." Food Engineering (May 1995): 86-93.
Walter, Andreas. "Food Marketers Display the Future of Eating." SnackWorld (June 1997).
[Article by: Perry Romanowski]
Oxford Food & Nutrition Dictionary:
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pretzels
German; hard, brittle biscuits in the shape of a knot, made from flour, water, shortening, yeast, and salt. Also called bretzels.
Barron's Food Lover's Companion:
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pretzel
[PREHT-zuhl] The pretzel can be traced back to the Romans, although the twisted loose knot shape is thought to have been introduced in the early part of the 7th century. The first U.S. Commercial pretzel factory was established in 1861 in Lititz, Pennsylvania. There are two main types of pretzel-hard and crisp or soft and chewy (the older of the two forms). The latter is often sold hot with mustard by street vendors from their pretzel carts. Pretzels can be sprinkled with coarse salt or not, and shaped in the form of knots, sticks or rings. Crisp pretzels are available in many sizes, shapes and even flavors (such as rye) in supermarkets.
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The soft pretzel came first. Pretzels have been traced back to seventh-century Europe. Legend has it that a monk took some scraps of leftover dough and twisted them to resemble arms crossed in prayer. He baked them and gave them to children as rewards for learning their prayers. The treats were called "pretiola" ("little prayers"). Pretzels made their way to the US in the mid-1800s. Julian Sturgis, a baker in Lititz, PA, offered a meal to a drifter, who, in thanks, gave him a recipe for European pretzels. The popularity of the snack led Sturgis to open the first pretzel bakery in the US, the Sturgis Pretzel House, which remains in operation today. In 2003, Pennsylvania governor Ed Rendell declared April 26 National Pretzel Day, honoring the pretzel and its place in Pennsylvania's history and economy. By the way, hard pretzels supposedly came about when a baker left the tray of soft pretzels in the oven too long.
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From our Archives: Today's Highlights, April 26, 2010
Word Tutor:
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pretzel
IN BRIEF: A roll of dough twisted in a knot and usually baked until hard.
I would like a soft pretzel with cinnamon sugar on it.
LearnThatWord.com is a free vocabulary and spelling program where you only pay for results!
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noun
noun, jazz
A French horn. Also pretzel-bender,noun Someone who plays a French horn. (1923 —) .
[Pretzel knot-shaped savoury biscuit.]
noun, jazz
A French horn. Also pretzel-bender,
[Pretzel knot-shaped savoury biscuit.]
| pretty-boy, press, preppy | |
| previous, prick, prick-farrier |
Random House Word Menu:
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categories related to 'pretzel'
- Breads, Rolls, and Crackers
- Shapes - pretzel: shape that resembles a loosely tied knot
Wikipedia on Answers.com:
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Pretzel
For other uses, see Pretzel (disambiguation).
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This article may contain original research. Please improve it by verifying the claims made and adding references. Statements consisting only of original research may be removed. More details may be available on the talk page. (October 2011) |
A pretzel (known as Brezel in German) is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe. The pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwine brought together and then twisted back onto itself in a certain way ("a pretzel loop"). Pretzels in stick form may also be called pretzels in the English-speaking context. For seasoning and decoration various glazes, salt crystals, sugar and various seeds or nuts can be used. The size varies from large enough for one to be a sufficient serving, to much smaller.
A bread pretzel popular in southern Germany and adjoining German-speaking areas, as well as in some areas of the United States, is made from wheat flour, water and yeast, usually sprinkled with coarse salt, hand-sized and made for consumption on the same day. It is relatively soft, rather than brittle. To avoid confusion with any other kind of pretzel, German speakers call this variety "Laugenbrezel" (lye pretzel) because it is dipped in lye solution (NaOH) before baking. Sweet pastry pretzels with many different textures, toppings and coatings, are made. Crisp hard pretzels, e.g. pretzel sticks and a variety of shapes basically made from the same ingredients, have evolved from the lye pretzel by baking out excess moisture, thereby increasing shelf life and crispness.
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Contents
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History
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")". However, no source is cited to back up these details. Another source locates the invention in a monastery in southern France.[1][2][3] The looped pretzel may also be related to a Greek ring bread, derived from communion bread used in monasteries a thousand years ago[when?].[4] In Germany there are stories that pretzels were the invention of desperate bakers.[5] Meyers Konversations-Lexikon from 1905 suspects the origin of pretzels in a ban of heathen baking traditions, such as in the form of a sun cross, at the Synod of Estinnes in the year 743. The pretzel may have emerged as a substitute.[6] The German name "Brezel" may derive also from Latin bracellus (a medieval term for "bracelet"),[7] or bracchiola ("little arms").
The pretzel has been in use as an emblem of bakers and formerly their guilds in southern German areas since at least the 12th century.[5] A 12th-century illustration in the Hortus deliciarum from the southwest German Alsace region (today France) may contain the earliest depiction of a pretzel.
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,[8] 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.[9]
Like the holes in the hubs of round Swedish flat bread (which let them be hung on strings), the loops in pretzels may have served a practical purpose: bakers could hang them on sticks, for instance, projecting upwards from a central column, as shown in a painting by Job Berckheyde (1630–93) from around 1681.[10]
Upper-German-speaking countries
Pretzel baking has most firmly taken root in southern Germany and adjoining Upper German - speaking areas, and pretzels have been an integral part of German baking traditions for centuries.
The custom of using lye in baking is thought to have evolved by accident in the 19th century. A baker dropped a tray of pretzels ready for baking into a trough of lye, which was used for cleaning and disinfecting baking utensils. After baking the pretzels nevertheless, the appealing colour and renowned flavour was discovered.[11] Lye pretzels are popular in southern Germany, Alsace, Austria and German-speaking Switzerland as a variety of bread, a side dish or a snack, and come in many local varieties. Almost every region and even city has its own way of baking them. Examples for pretzel names in various Upper-German dialects are Brezn, Bretzel, Brezzl, Brezgen, Bretzga, Bretzet, Bretschl, Kringel, Silserli and Sülzerli.[12] Baked for consumption on the same day, they are sold in every bakery and in special booths or stands in downtown streets. Often, they are sliced horizontally, buttered, and sold as Butterbrezel, or come with slices of cold meats or cheese. Sesame, poppy, sunflower, pumpkin or caraway seeds, melted cheese and bacon bits are other popular toppings. Some bakeries offer pretzels made of different flours, such as whole wheat, rye or spelt. In Bavaria, lye pretzels accompany a main dish such as Weisswurst sausage. The same dough and baking procedure with lye and salt is used to make other kinds of "lye pastry" (Laugengebäck): lye rolls, buns, croissants and even loaves (Laugenbrötchen, Laugenstangen, Laugencroissants, Laugenbrot).[5][12] Yet, in some parts of Bavaria, especially in lower Bavaria, unglazed "white" pretzels, sprinkled with salt and caraway seeds are still popular. Basically with the same ingredients, lye pretzels come in numerous local varieties. Sizes are usually similar; the main differences are the thickness of the dough, the content of fat and the degree of baking. Typical Swabian pretzels, for example, have very thin "arms" and a "fat belly" with a split, and a higher fat content. The thicker part makes it easier to slice them for the use of sandwiches. In Bavarian pretzels, the arms are left thicker so they do not bake to a crisp and contain very little fat.[13]
The pretzel shape is used for a variety of sweet pastries made of different kinds of dough (flaky, brittle, soft, crispy) with a variety of toppings (icing, nuts, seeds, cinnamon). Around Christmas they can be made of soft gingerbread ("Lebkuchen") with chocolate coating.
In southern Germany and adjoining German-speaking areas pretzels have retained their original religious meanings and are still used in various traditions and festivals.
In some areas, on January 1, people give each other lightly sweetened yeast pretzels for good luck and good fortune. These "New-Years pretzels" are made in different sizes and can have a width of 50 centimetres (20 in) and more. Sometimes children visit their godparents to fetch their New Years pretzel. On May 1, love-struck boys used to paint a pretzel on the doors of the adored. On the other hand, an upside-down pretzel would have been a sign of disgrace. Especially Catholic areas, such as Austria, Bavaria or some parts of Swabia, know the "Palm pretzel" made for Palm Sunday celebrations. Sizes can range from 30 cm up to 1 metre and they can weigh up to 2.5 kg (6 lbs!).[14][15] An old tradition on Palm Sunday dating back to 1533 is the outdoor pretzel market (Brezgenmarkt) in the Hungerbrunnen Valley near Heldenfingen.
In the Rhineland region, sweet pretzels are made with pudding-filled loops (pudding pretzels).
On Laetare Sunday in Luxembourg, the fourth Sunday in Lent, there is a festival called "Pretzel Sunday". Boys give their girlfriends pretzels or cakes in pretzel form.[16] The size symbolizes how much he likes her. In return, if a girl wants to increase his attention, she will give him a decorated egg on Easter. The pretzel custom is reversed on Pretzel Sunday during leap years.[17] This custom also still exists in some areas of the Swabian Alb.[18]
On the same occasion in Rhenish Hesse and the Palatinate, people have parades carrying big pretzels mounted on colourful decorated poles.[18]
Popular during Lent in Biberach[disambiguation needed 
] are "Lent pretzels", which are shortly boiled in water before baking and afterwards sprinkled with salt.
Schloss Burg is renowned for a 200-year-old speciality, the "Burger pretzel". Its texture and flavour resembles rusk or zwieback. A local story says that the recipe came from a grateful Napoleonic soldier in 1795, whose wounds were treated by a baker's family in the little town of Burg.[19] The cultural importance of the pretzel for Burg is expressed by a monument in honour of the pretzel bakers, and by an 18-km hiking trail nearby called "Pretzel Hiking Trail".[20]
A variety typical for Upper Franconia is the "anise pretzel". The town of Weidenberg celebrates the "Pretzel weeks" during the carnival season, when anise flavored pretzels are served with special dishes such as cooked meat with horseradish or roast. In the city of Lübeck, the 500-year old guild of boatmen on the Stecknitz Canal call their annual meetings in January Kringelhöge (Pretzelfun). The elaborate affair, with about 200 participants, is celebrated as a breakfast with beer, and includes Mass in the Lübeck Cathedral and a presentation of songs by a children's choir. In earlier times, the children were very poor, coming from an orphanage, and each received a Kringel (pretzel) as a reward. Hence, the name "Pretzelfun" was adopted, because this gift was considered a highlight. Today, the children come from schools, but they still get the pretzels.[21]
The city of Osnabrück celebrates the anniversary of the Peace of Westphalia (1648) and organizes an annual hobby horse race for grade-four children. On finishing the race, they are presented with a sweet pretzel.[22]
The lye pretzel is the theme for a number of festivals in Germany. The city of Speyer prides itself to be the "pretzel town", and around the second weekend of July, from Friday to Tuesday, it holds an annual funfair and festival called "Brezelfest", which is the largest beer festival in the Upper Rhine region, and attracts around 300,000 visitors. The festival includes a parade with over 100 bands, floats and clubs participating from the whole region, and 22,000 pretzels are thrown among the crowds.[23] On the market square of Speyer, there is a fountain with a statue of a boy selling pretzels. The pretzel booths on the main street are permanently installed and were specially designed when the whole downtown area was redone for the 2000th anniversary.[24][25] One-day pretzel fests and markets in other German towns are in Kirchhellen,[26] a borough of Bottrop, or in Kornwestheim.[27]
In 2003 and 2004, "Peace Pretzels" were baked for a UNICEF charity event and other charity purposes in Munich.[28][29] Instead of the typical pretzel loop, they were made in the similar shape of a peace symbol.
United States
In the 19th century, southern German and Swiss German immigrants introduced the pretzel to North America. The immigrants became known as the Pennsylvania Dutch, and in time, many handmade pretzel bakeries populated the central Pennsylvania countryside, and the pretzel's popularity spread.[30]
In the 20th century, soft pretzels became extremely popular in other regions of the United States. Cities like Philadelphia, Chicago, and New York became renowned for their soft pretzels.[31][32] The key to success was the introduction of the new mass production methods of the industrialized age, which increased the availability and quantity, and the opening up of multiple points of distribution at schools, convenience and grocery stores, and entertainment venues such as movie theaters, arenas, concert halls, and sport stadiums. Prior to that, street vendors used to sell pretzels on street corners in wooden glass-enclosed cases.[33]
In particular, it became iconic with Philadelphia and was established as a cuisine of Philadelphia for snacking at school, work, or home, and considered by most to be a quick meal. The average Philadelphian today consumes about twelve times as many pretzels as the national average.[34] The baking skill of the large immigrant Italian American populations in Philadelphia played a significant role in pretzels being established as a local cuisine of Philadelphia. Other Italian centric populations in the USA have furthered the popularity of pretzel production and consumption.
Pennsylvania today is the center of American pretzel production for both the hard crispy and the soft bread types of pretzels.[31] Southeastern Pennsylvania, with its large population of German background, is considered the birthplace of the American pretzel industry, and many pretzel bakers are still located in the area. Pennsylvania produces 80% of the nation's pretzels.[35]
The annual United States pretzel industry is worth over $550 million.[36] The average American consumes about 1.5 pounds (0.7 kg) of pretzels per year.[37]
The privately run "Pretzel Museum" opened in Philadelphia in 1993.[31] In 2003, Pennsylvania Governor Ed Rendell declared April 26 "National Pretzel Day" to acknowledge the importance of the pretzel to the state's history and economy.[38] Philly Pretzel Factory stores offer a free pretzel to each customer on this day.[39]
In Tell City, Indiana, the Tell City Pretzels originated over 100 years ago. In 1858 Casper Gloor, a baker from Switzerland settled in Tell City, Indiana. Gloor was a member of the Swiss Colonization Society. He soon became known for the pretzels that he baked from a recipe brought from Switzerland. Today, the recipe remains in use.
Hard pretzels originated in the United States, where, in 1850, the Sturgis bakery in Lititz, Pennsylvania, became the first commercial hard pretzel bakery. Snack food hard pretzels were shaped as sticks (around 3 millimetres (0.12 in) thick and 12 centimetres (4.7 in) long), loops, braids, letters or little pretzels; they have become a popular snack in many countries around the world. A thicker variety of sticks can be 1 centimetre (0.39 in) thick; in the U. S. these are called Bavarian pretzels. Unlike the soft pretzels, these were durable when kept in an airtight environment and marketable in a variety of convenience stores. In Europe, snack food pretzels are usually sprinkled with salt, but also with sesame seed, poppy seed or cheese. In the U.S., they come in many varieties of flavors and different coatings, such as yogurt, chocolate, strawberry, mustard, cheese and others, and chocolate-covered hard pretzels are popular around Christmas time and given as gifts. The variety of shapes and sizes became contest of imagination in the marketing of the pretzels taste. During the 1900s, people in Philadelphia would use the small slender pretzel stick as a common accompaniment to ice cream or would crumble pretzels as a topping. This combination of cold sweet and salty taste was very popular for many years. Eventually this led to the development of an ice cream cone tasting like a pretzel. More recently Mars, Incorporated manufactures M&M's with a small spherical pretzel covered in milk chocolate and candy coated in all of the standard M&Ms colors (except yellow), called "Pretzel M&M's".
Pennsylvania milestones
- 1800s
- Southern German and Swiss German immigrants who became known as the Pennsylvania Dutch introduced soft pretzels and pretzel bakery businesses.
- 1861
- Sturgis Pretzel House in Lititz, Pennsylvania becomes the first commercial hard pretzel bakery in the United States.[40]
- 1889
- The Anderson Pretzel Factory in Lancaster, Pennsylvania is founded. Today it calls itself the world's largest, producing 65 tons of hard pretzels daily.[41]
- 1935
- The Reading Pretzel Machinery Company in Reading, Pennsylvania introduced the first automatic hard pretzel twisting machine.[30]
- 1963
- The largest soft pretzel of its time, weighing 40 pounds and measuring 5 feet across, is baked by Joseph Nacchio of the Federal Pretzel Baking Company.[30] for film "It's a Mad Mad Mad World."
- 1978
- The first machine-produced stamped cut soft pretzel was innovated at Federal Pretzel Baking Company.[32]
- 1993
- The first Pretzel Museum of soft pretzels is opened in Philadelphia. Designed and operated by the Nacchio family. A short 7 minute film, demonstration of championship hand twisting at 57 per minute and tasting were highlights.[31]
- 2003
- Pennsylvania Governor Ed Rendell declares April 26 National Pretzel Day to acknowledge the importance of the pretzel to the state's history and economy.[38]
Other countries
Although not as popular as among German speakers and Americans, the looped pretzel is known in other European countries and in other countries around the world. In the Czech Republic, the pretzel is known as preclík, in Finland as viipurinrinkeli. The Spanish, French and Italians call it pretzel, bretzel or brezel, the Dutch favor sweet variants called krakeling, Norwegian and Danish call it a kringle, in Polish it is precel, in Serbian it is pereca, and in Hungarian it is perec.[12] In Romania the pretzel is known as covrigi and it's a very popular fast food in urban areas and also as a holiday gift in rural areas.
In popular culture
The pretzel has become an element in popular culture, both as a food staple and its unique knotted twist shape which has inspired ideas, perspectives, attitudes, memes,[42] images and other phenomena. Although historically, the pretzel has influenced culture it has recently been heavily influenced by mass media.
- Landscape architecture and sculpture memorialized the strong identity that the City of Philadelphia had with pretzel cuisine of local bakers and popularity in Philadelphia. The Philadelphia Recreation Department renamed in 2004 a facility formerly identified as Manayunk Park, located on the 4300 block of Silverwood Street as "Pretzel Park."[43] The re-designed park includes pretzel like looped pathways and a public art statue in the shape of a pretzel sculpted by Warren C. Holzman.[44][45]
- Municipal government adopts pretzel logo as trademark by the City of Freeport, Illinois, also known as "Pretzel City USA".[46]
- Dance steps developed in swing dancing became the "pretzel dance move", which dates back to the 1920s.[47]
- Furniture Design inspired Pretzel Chair designed in 1952 by George Nelson.
- Amusement ride of the Pretzel Loop design in Roller coaster elements maximizes the g-forces on riders, increasing the "thrill element" of riding a roller coaster. On a pretzel loop, riders are upside down at the beginning, and on their backs and going backwards at the bottom.
- Fashion inspired sling bikini is a pretzel bathing suit design emerged in the early 1990s, as a new fashion product of Spandex. It is a bikini variant, haltered maillot that criss-crosses the front and fastens to the waistline. With the advent of the 1990s fabric known as Lycra, these bikinis first emerged and became most popular on the beaches of Europe, including Saint Tropez, Marabella, Mykonos and Ibiza.[48][49][50]
- "Pretzel Logic" is the name of a single released by the pop music group Steely Dan from their album Pretzel Logic, originally released in 1974. Pretzel Nugget is a 1994 EP by the Beastie Boys, released on the Grand Royal records label.
- Slang "Pretzelphyte" meaning a follower loyal to soft pretzels; or a soft pretzel aficionado.[34]
- Ecosystem ecology The "SolVin-Pretzel" because of its shape was the name given to the inflatable United Nations Global Canopy Programme's light weight research platform which is placed on top of the canopy of rainforests to study the ecology below.
- Viral Media President George W. Bush faints in January 2002 after choking on a pretzel. He tells a press conference, "When you're eating pretzels, chew before you swallow. Listen to your mother."[51]
See also
References
- ^ Hartel, AnnaKate (2008). Food Bites. Springer. p. 111. ISBN 0-387-75844-5. http://books.google.com/books?id=PMOrW3zkirwC&pg=PA111&dq=history+of+pretzels&lr=&ei=AUExSpzcG4aCywTz2PiKDg.
- ^ Grunes, Barbara (2007). The Best Bake Sale Ever Cookbook. Chronicle Books. p. 80. ISBN 0-8118-5075-7. http://books.google.com/books?id=juPycXQouOgC&pg=PA80&dq=history+of+pretzels&lr=&ei=AUExSpzcG4aCywTz2PiKDg.
- ^ Silverman, Sharon Hernes (2001). Pennsylvania Snacks. Stackpole Books. p. 30. http://books.google.com/books?id=q0KyXgBhuZMC&pg=PA30&dq=history+of+pretzels&lr=&ei=AUExSpzcG4aCywTz2PiKDg.
- ^ http://www.bad-bad.de/restaur/kuechenkunde/brezel.htm (in German)
- ^ a b c Michael Gruenert (2009-08-23). "Brezelgeschichte, Brezelhistorie, Brezel, Geschichte, Historie". Brezel-baecker.de. http://www.brezel-baecker.de/brezelgeschichte#kapitel1. Retrieved 2010-08-18.
- ^ Brezel in Meyers Konversationslexikon von 1905 bei Zeno.org (in German)
- ^ E.g. OED s.v.: "[G. pretzel, bretzel, in OHG. brizzila = It. bracciello Florio) a cracknel; usually taken as ad. med. L. bracellus a bracelet; also a kind of cake or biscuit (Du Cange)]"
- ^ SAUNDERS, Fr. William. "Lenten Pretzels". CERC. http://www.catholiceducation.org/articles/religion/re0535.html. Retrieved 16 May 2012.
- ^ Catholicculture.org
- ^ Job Berckheyde, (1630-93), The Baker, c.1681 (oil on canvas) http://www.worcesterart.org/Collection/European/1975.105.html
- ^ Michael Starz. "Homepage Michael Starz Brezel!". Mstarz.de. http://www.mstarz.de/brezel.htm. Retrieved 2010-08-18.
- ^ a b c Michael Gruenert (2009-08-23). "Brezelgeschichte, Brezelhistorie, Brezel, Geschichte, Historie". Brezel-baecker.de. http://www.brezel-baecker.de/brezelgeschichte#kapitel16. Retrieved 2010-08-18.
- ^ "230835/Herst.Laugengeb_Inhalt" (PDF). http://www.meistermarken-ulmerspatz.de/downloads/bbz/Herstellung_Laugengebaeck.pdf. Retrieved 2010-08-18.
- ^ "Palmbrezel". Brezel-weber.de. http://www.brezel-weber.de/html/palmbrezel.html. Retrieved 2010-08-18.
- ^ Michael Gruenert (2009-08-23). "Brezelgeschichte, Brezelhistorie, Brezel, Geschichte, Historie". Brezel-baecker.de. http://www.brezel-baecker.de/brezelgeschichte. Retrieved 2010-08-18.
- ^ Heinrichs, Ann. Luxembourg. New York: Scholastic, Inc, 2005, p. 105. ISBN 978-0-516-23681-0
- ^ Spicer, Dorothy Gladys. Festivals of Western Europe. New York: H.W. Wilson Co., 1958, pp. 106-7. ISBN 978-1-4375-2015-6
- ^ a b Michael Gruenert (2009-08-23). "Brezelgeschichte, Brezelhistorie, Brezel, Geschichte, Historie". Brezel-baecker.de. http://www.brezel-baecker.de/brezelgeschichte#kapitel13. Retrieved 2010-08-18.
- ^ [1][dead link]
- ^ gekapanne (2008-07-30). "Wandern: Der Brezel-Wanderweg um Schloß Burg (Tour 31536) - Tourenblatt". Gps-tour.info. http://www.gps-tour.info/de/touren/detail.31536.html. Retrieved 2010-08-18.
- ^ "Kringelhöge 2008". Rondeshagen.com. http://www.rondeshagen.com/Kringelhoege2008.html. Retrieved 2010-08-18.
- ^ "Büro für Friedenskultur | Steckenpferdreiten". Osnabrueck.de. http://www.osnabrueck.de/13076.asp. Retrieved 2010-08-18.
- ^ "Geschichte". Verkehrsverein-Speyer. http://verkehrsverein-speyer.de/content/view/31/43/. Retrieved 2010-08-18.
- ^ fresenius. "Brezelfest". speyer.de. http://www.speyer.de/de/tourist/feste/brezel08. Retrieved 2010-08-18.
- ^ "Druckversion speyer.de | Das Brezelfest". Speyer.de. 2001-10-02. http://www.speyer.de/de/tourist/verein/brezelfest?cmd=print. Retrieved 2010-08-18.
- ^ "Brezelfest in Kirchhellen". Brezelfest.de. http://www.brezelfest.de/. Retrieved 2010-08-18.
- ^ "5.Kornwestheimer". Brezelfest mit Blasorchester Egerland & Egerländer-Gmoi Kornwestheim-Ludwigsburg,. Moderation Elvira Saverschek. http://www.kornwestheimer-kultursommer.de/fotoarchiv/070922brezelfest/web/. Retrieved 2010-08-18.
- ^ "UNICEF — Peace Brezn". muenchen.de. http://www.muenchen.de/unicef. Retrieved 2010-08-18.
- ^ "peacebrezn.de". Seggl.de. http://www.seggl.de/0305.htm. Retrieved 2010-08-18.
- ^ a b c "The History of the Pretzel". Kitchenproject.com. 2008-07-21. http://www.kitchenproject.com/history/Pretzel.htm. Retrieved 2010-08-18.
- ^ a b c d "The Pretzel Museum". Ushistory.org. http://www.ushistory.org/tour/tour_pretzel.htm. Retrieved 2010-08-18.
- ^ a b By ELAINE DANN GOLDSTEIN; Elaine Dann Goldstein is a writer who divides her time between Rockville Centre, L.I., and Philadelphia. (1988-11-13). "New York Times, Lead, November 13, 1988". Pennsylvania; Philadelphia (Pa): New York Times. http://query.nytimes.com/gst/fullpage.html?res=940DEEDA1230F930A25752C1A96E948260&sec=&spon=&pagewanted=all. Retrieved 2010-08-18.
- ^ "Historical Photo Archives of Philadelphia Pretzel Vendors". Phillyhistory.org. http://www.phillyhistory.org/PhotoArchive/Search.aspx?minx=2636294.21875&maxx=2750294.21875&miny=169693.125&maxy=302693.125&updateDays=0&type=area&keywords=pretzel&withoutLoc=true&sortOrderM=Distance&start=0&limit=24&mstart=0&mlimit=12. Retrieved 2010-08-18.
- ^ a b "Pretzel Museum". Ushistory.org. http://www.ushistory.org/tour/tour_pretzel.htm. Retrieved 2010-08-18.
- ^ "National Pretzel Day, April 26". Reuters.com. 2008-04-24. http://www.reuters.com/article/pressRelease/idUS131368+24-Apr-2008+PRN20080424. Retrieved 2010-08-18.
- ^ "Reuters top ten news". Reuters.com. 2008-10-01. http://www.reuters.com/article/pressRelease/idUS203569+01-Oct-2008+PRN20081001. Retrieved 2010-08-18.
- ^ "Lancaster, Pa. Newswire". Reuters.com. 2008-10-01. http://www.reuters.com/article/pressRelease/idUS203569+01-Oct-2008+PRN20081001. Retrieved 2010-08-18.
- ^ a b "National Pretzel Day, April 26th". Reuters.com. 2008-04-24. http://www.reuters.com/article/pressRelease/idUS131368+24-Apr-2008+PRN20080424. Retrieved 2010-08-18.
- ^ "Free soft pretzels for National Pretzel Day". philly.com. http://articles.philly.com/2011-04-26/news/29474852_1_auntie-anne-pretzels-national-dance-week. Retrieved 2011-09-10.
- ^ Snyder's History of Pretzels[dead link]
- ^ "The Anderson Pretzel Bakery". Rambles.net. http://www.rambles.net/tk_pretzels.html. Retrieved 2010-08-18.
- ^ "Memes in popular culture". Oracle Thinkquest. http://library.thinkquest.org/C004367/ce6.shtml. Retrieved October 1, 2010.
- ^ City Council of Philadelphia Ordinance March 18, 2004
- ^ "Pretzel Statue". Philly Public Art. http://www.philart.net/art.php?id=539. Retrieved 2010-08-18.
- ^ "Manayunk Council Local Park History". Manayunkcouncil.org. http://www.manayunkcouncil.org/Pretzel/. Retrieved 2010-08-18.
- ^ "City of Freeport, Illinois, Visiting Freeport". Ci.freeport.il.us. http://www.ci.freeport.il.us/visitors/. Retrieved 2010-08-18.
- ^ "Basic Swing: Pretzel Dance Move Tutorial". YouTube. http://www.youtube.com/watch?v=ZdyAKw1tDUY. Retrieved 2012-02-20.
- ^ Slingshot Suspender Bikinis: A History, Lve to know swimsuits, Glam Publisher Network
- ^ "Images of spandex pretzel design Bikini". Bikiniscience.com. http://www.bikiniscience.com/costumes/maillot_SS/pretzel_S/pretzel.html. Retrieved 2010-08-18.
- ^ "A Brief History of Bathing Suits by Free Library". Thefreelibrary.com. 2007-12-13. http://www.thefreelibrary.com/A+Brief+History+of+Bathing+Suits-a01073779193. Retrieved 2010-08-18.
- ^ "Bush ress conference". YouTube. http://www.youtube.com/watch?v=oXCr9OCNHgk. Retrieved 7 February 2012.
External links
 |
Wikibooks has a book on the topic of |
Media related to Pretzels at Wikimedia Commons
- Moskin, Julia (May 25, 2010). "Making Soft Pretzels the Old-Fashioned Way". The New York Times. http://www.nytimes.com/2010/05/26/dining/26pretzel.html. Retrieved 2010-08-18.
- "Machine Speeds Pretzel Bending" , August 1949, Popular Science photo article on automation of making pretzels
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This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Translations:
Top
Pretzel
Dansk (Danish)
n. - saltkringle
v. tr. - dreje, forvride
Français (French)
n. - bretzel
v. tr. - tordre, plier
Deutsch (German)
n. - Brezel
v. - verdrehen
Ελληνική (Greek)
n. - (αλμυρό) κουλουράκι σε σχήμα φιόγκου
Italiano (Italian)
ciambellina, taralluccio
Português (Portuguese)
n. - biscoito salgado em forma de nó (m)
Русский (Russian)
сухой кренделек, посыпанный солью
Español (Spanish)
n. - galleta tostada cubierta de sal
v. tr. - (fig.) anudar en forma de pretzel
Svenska (Swedish)
n. - saltkringla
中文（简体）(Chinese (Simplified))
一种脆饼干, 法国号, 吹法国号
中文（繁體）(Chinese (Traditional))
n. - 一種脆餅乾, 法國號
v. tr. - 吹法國號
한국어 (Korean)
n. - 일종의 비스켓
v. tr. - 비틀다
العربيه (Arabic)
(الاسم) أصابع مملحه لها شكل عقدة
עברית (Hebrew)
n. - כעך קלוע, שלובית (בייגלה פריך)
v. tr. - פיתל, כופף, עיקם
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Mentioned in
Auntie Anne's, Inc.
(Private Company)
Advanced Two-Step Dancin', Vol. 2
(Dance Film)
Steely Dan: In Concert
(2000 Music Film)
Pretzel Logic
(1974 Album by Steely Dan)
» More