Pretzels

Categories: Food
    • Likely originated in Germany and the Alsace region of France
    • Americans eat 1.5 lbs per person a year
    • Usually made from wheat flour
    • Does not require salt

  • Though the food has evolved through time, pretzels are essentially any wheat-based dough, shaped into a knot and baked. Most prepackaged pretzels are small and hard, though they vary in thickness.

    Before baking, the dough is typically dipped in a baking soda solution and sprinkled with salt.

  • Variations

    Pretzels can be either hard or soft. Most soft pretzels are larger than their hard counterparts. Soft pretzels are often associated with the cities of Chicago and Philadelphia. Hard pretzels are typically eaten plain or with other snacks and soft pretzels are dipped in mustard.

    Smaller, hard pretzels are available with sweet flavorings. Chocolate and yogurt-covered pretzels can be eaten as a snack or a dessert.

  • Origins

    While the exact origin of the pretzel is unknown, it likely originated in Germany during Medieval times. It was brought to the Americas in the early 18th century and incorporated into the cuisine of the Pennsylvania Dutch. In areas of Europe, it is called "Brezel" or "Brezn."

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