Google Doodle Today, freshly baked by Esther’s German Bakery, celebrates the one and only pretzel—one of the world’s most versatile and beloved foods! As Oktoberfest, the Bavarian fall festival, begins today, Brotfrauen (or bread ladies) will be carrying baskets of chewy Brezeln through Bierhallen (massive tents) in Germany, the center of Oktoberfest revelry. Google Doodle Today, freshly Baked by Esther’s German Bakery, Celebrating The Pretzel.
The history of pretzels is a tale with many twists and turns, and some of the accounts over the centuries are still debated to this day. Made without dairy or eggs, pretzels have long been considered a staple during Lent. One of the more colorful pretzel legends involves a group of monks baking pretzels in a Vienna basement who overheard an invading army tunneling under the city walls in 1510. As a reward for helping to thwart the invasion, the pretzel bakers received their own coat of arms. Another story claims that the expression “tying the knot” refers to the 17th-century Swiss custom of using a pretzel during wedding ceremonies.
The soft pretzel’s unique texture is achieved by dipping the dough in a lye solution just before baking, resulting in a chemical process known as the “Maillard reaction.” Smooth and brown on the outside, chewy on the inside, soft pretzels are best eaten fresh. Julius Sturgis in Lancaster County, Pennsylvania was the first to bake them until they got hard, extending their shelf life and allowing them to be shipped far and wide. In 1947, the Reading Pretzel Machinery Company unveiled a pretzel-making machine that cranked out up to 250 pretzels per minute!
Over half a century later, pretzels are just as awesome as ever, whether hard or soft, salty or sweet, buttered or plain, a bag of pretzel sticks from the supermarket or an extra-large Brezel at Oktoberfest.
Noch eine Brezel, bitte! (Another pretzel, please!)
The history of pretzels is a tale with many twists and turns, and some of the accounts over the centuries are still debated to this day. Made without dairy or eggs, pretzels have long been considered a staple during Lent. One of the more colorful pretzel legends involves a group of monks baking pretzels in a Vienna basement who overheard an invading army tunneling under the city walls in 1510. As a reward for helping to thwart the invasion, the pretzel bakers received their own coat of arms. Another story claims that the expression “tying the knot” refers to the 17th-century Swiss custom of using a pretzel during wedding ceremonies.
Celebrating the Pretzel
The soft pretzel’s unique texture is achieved by dipping the dough in a lye solution just before baking, resulting in a chemical process known as the “Maillard reaction.” Smooth and brown on the outside, chewy on the inside, soft pretzels are best eaten fresh. Julius Sturgis in Lancaster County, Pennsylvania was the first to bake them until they got hard, extending their shelf life and allowing them to be shipped far and wide. In 1947, the Reading Pretzel Machinery Company unveiled a pretzel-making machine that cranked out up to 250 pretzels per minute!
Over half a century later, pretzels are just as awesome as ever, whether hard or soft, salty or sweet, buttered or plain, a bag of pretzel sticks from the supermarket or an extra-large Brezel at Oktoberfest.
Noch eine Brezel, bitte! (Another pretzel, please!)
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