![]() ![]() Pretzels require special forming that is often carried out manually. The main difference is the makeup or dough forming stage. The production of soft pretzels follows similar processing as bread and buns. The following formulation uses the straight dough process: Preferments such as poolish or sponges often provide unique flavor and texture to the finished products. The straight dough process is preferred by larger production facilities. Soft pretzels can be produced with different dough systems. Popularity of soft pretzels is still very high in this part of the country where consumption of soft pretzels is estimated at 12 lb/person/year, or about six-times the rate of other parts of the U.S. German immigrants brought soft pretzels with them to Pennsylvania in the U.S. The pretzel continued to be a popular treat throughout Europe symbolizing good fortune. 2,3Īpparently, these monks decided to twist leftovers of dough used to make bread into this shape and use it as a treat for the children living nearby. Back then, Christians prayed with their arms folded across their chests with each hand placed on the opposite shoulder. If this article has made you hungry for pretzel dough, we've got your back! We sell authentic Pretzel Rolls, baked in Germany, and ship nationwide in the USA. Our Pretzel Roll combines the great taste of pretzel dough with the soft chewiness of rolls (whereas twisted pretzels dry out quickly). Click here for more info on our German Pretzel Roll.Legend has it that pretzels were first made around the year 610 in southern France or northern Italy, by monks making unleavened bread for Lent. Pretzel dough is incredibly important in Germany, as there would be no Bierfest and no Weisswurstfruehstueck without them. For example, pretzels from Bavaria have thick arms and rips in the crust. Some variations include Pretzel Rolls (Laugenbrötchen), Cheese Pretzel (Käse-Brezel), Pretzel Bread Sticks (Laugenstange) and German Soft Pretzels (Laugenbrezel). Laugengebäck is the German name for anything which is baked in lye. There are many variations of pretzel products. The monk called these early pretzels “pretiola,” which is Latin for “little reward,” and gave them to children who said their prayers. Around 600 AD, a monk used some leftover dough to form the pretzel shape, which resembled how Christians prayed with their arms folded across their chests. In the early days, pretzels had religious significance. According to historians, the pretzel is the oldest snack food known to mankind. The pretzel shape had its humble beginnings around 610 A.D. As a result of this mix up, Anton was surprised to see his pretzels come out of the oven with an unusual brown crust. When he noticed the soft center and delicious taste, he knew he was on to something. In 1839, the Munich-based baker Anton Pfannenbrenner meant to give his pretzels a sugar-water glaze, but accidentally used a lye solution intended for cleaning. The invention of pretzel dough was a happy accident. When baked, this gel transforms into a shiny brown surface with the characteristic pretzel flavor. Lye reacts with the starch on the surface of the dough, forming a gel. Food-grade lye is a milder version that is commonly used as a preservative and softening agent. Regular lye is used for soap and cleaners. Lye, also known as caustic soda, is a mixture of sodium hydroxide and water. Pretzel dough travels through a lye bath before entering the oven. German pretzel dough has a long history and interesting connections to chemistry, besides being one of the most popular snacks in the world. ![]()
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