April 26th was National Pretzel Day #NationalPretzelDay. I know this would make my sister and David happy because like Suzzane they both like #Pretzels. As for me I like Pretzel’s we purchase in a bag like Synder’s of Hanover that are hard and come with Salt but not Soft Pretzels you purchase in the Mall. What about you? David likes all Petzel’s and Charlie will eat Pretzel’s once in a while.
f you love a Pretzel, then National Pretzel Day on April 26th is the #holiday for you. Here is a fun fact for you. Pretzels, somewhat surprisingly, got their start in the Catholic Church. Sometime around the 7th Century A.D., Monks presented their students with treats of baked Dough twisted in the shape of crossed arms.
At the time, crossing one’s arms was the traditional posture for prayer. Not only that, but Pretzels, made from Water, Flour and Salt, were also the perfect food for Lent when Meat, Dairy and Eggs were prohibited. So there you have some National Pretzel Day history with a twist!
The origin of the Pretzel dates back to 7th-Century Catholic Churches. The rules of abstinence and fasting during Lent were much stricter than today, forbidding Catholics from consuming Dairy, Eggs, or Meat. This led to the creation of Pretzels, which were the perfect food to eat without violating any rules, and Pretzels were easy to prepare.
The unique knotted shape of Pretzels became a symbol of union in Switzerland in 1614, with weddings of royal couples featuring Pretzels to represent the bond of matrimony. According to legend, this may also be where we get the phrase “tying the knot” from. The shape of a Pretzel is also thought to signify joined hands during Prayer.
Today, Pretzels are enjoyed as a snack and are a popular item at Concession Stands at Carnivals, charcuterie boards, and all types of events. Hard Pretzels are a relatively new invention, considered to have been first created in Pennsylvania by German immigrants.
For this reason, Pretzels are so beloved to Pennsylvanians, that the Governor of Pennsylvania Ed Rendell established April 26th as National Pretzel Day in 2003. Also, Pennsylvanians eat more Pretzels per capita than any other State in the United States.
National Pretzel Day Activities
- The question today is do you need an excuse to head to your nearest Biergarten’? You have one now because there is no, better way to showcase Pretzels, than with some good Mustard, Beer, and friends or family? Is there?
- Chances are, there are many restaurants and bars in your area showing off their Pretzel prowess. Why not make a night of it and test out the local options?
- Watch one of the many YouTube videos and make your own Pretzels. You’ll be left feeling very satisfied at the end.
Facts About Pretzels
- Did you know Pretzels were originally named ‘Bracellae’ after the Latin term for “little arms?”
- Pennsylvania produces 80% of the Country’s Hard and Soft Pretzels.
- Did you know October is celebrated as National Pretzel Month?
- Julius Sturgis opened the first commercial Pretzel Bakery in Lititz, Pennsylvania, in 1861.
- Did you know President George W. Bush was eating a Pretzel in the White House when he choked and lost consciousness in 2002?
Why People Love National Pretzel Day
Most Pretzels, wherever you are, don’t cost more than $5. Whether you’re at the Park, office, or Mall. This handy snack can power you through the day.
There’s something oh-so satisfying about the carb-y insides, the toothsome exterior crust, the crunchy Salt on top. Pretzels bring together a bunch of taste sensations that make it a very enjoyable snack—anytime of day.
Pretzels are just fun to eat. Hard or soft, and on their own. But they really go to the next level when you pair pretzels with things like Peanut Butter, Cheese Sauce, Mustard, and Chocolate.
Recipe for Pretzels
Prep Time: 40 mins Cook Time: 10 mins Additional Time: 1 hr 10 mins Total Time: 2 hrs
Servings: 12 Yield: 12 pretzels
Ingredients
Original recipe yields 12 servings
¼ cup kosher salt, for topping
1 ¼ cups warm water (110 degrees F/45 degrees C), or more as needed
4 teaspoons active dry yeast
1 teaspoon white sugar
5 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil, or more as needed
½ cup baking soda
4 cups hot water
Directions
Pour 1 ¼ cups warm water into a medium bowl. Dissolve yeast and 1 teaspoon sugar in warm water; let stand until creamy, about 10 minutes.
Mix flour, ½ cup sugar, and salt together in a large bowl. Make a well in the center; add yeast mixture and oil. Mix well and form into a dough. If mixture is dry, add one or two more tablespoons of water.
Knead dough until smooth, about 7 minutes. Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
Pour 4 cups hot water into a large bowl. Stir in baking soda until dissolved; set aside.
Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place on the prepared baking sheets. Sprinkle with kosher salt.
Bake in preheated oven until browned, about 8 minutes.
Thank you,
Glenda, Charlie and David Cates
