Yes, you can try this at
home. But not without an
adult around. After all, 425 degrees is very, very, very hot.
This recipe is very similar to the Baker's highly acclaimed,
top secret recipe. These pretzels were voted the best
soft pretzels by Inside Track Magazine.
1 tablespoon active dry yeast
1 and a half cups lukewarm water
2 eggs, beaten
One half cup vegetable oil or melted margarine
5 to 6 cups flour
One quarter cup nonfat dry milk
1 teaspoon salt
1 beaten egg
Impress your friends and family with these trivial bits of pretzel knowledge...
• Julius Sturgis packed his hard pretzels in wooden barrels and set out on daily routes with three horses and wagon teams. Each route was a day's driving distance from the bakery, and despite many obstacles, Sturgis and his drivers delivered 3000 pretzels to the store merchants and hotel owners.
• As with most families in Sturgis’ day, Christmas was a particularly happy time, but money was scarce. So they decorated the tree with soft pretzels baked special from cookie dough and sprinkled with colored sugar. The children counted the days until the tree was dismantled so they could eat the treats. Today, the Tshudy Family carries on the tradition of the pretzel ornaments.
• Pretzels without salt are called baldies.
• An average pretzel has no fat and only 110 calories per ounce.
• It's believed that the fastest twister can make 40 pretzels in a minute. Now that's some twisting!
• Sponging refers to the process where the dough mixture rises and overflows its containers.
• A doughbreak is a manual device for kneading pretzel dough into a velvety, smooth texture. Although electric mixers are used today, the Sturgis bakers sometimes use the “old way” when there's a breakdown.
• Back in the days of Julius Sturgis, twisters, or pretzel makers, earned two cents for each 100 pretzels twisted. They worked six days, fourteen hours a day.
• A “peel” is a long-handled wooden spatula that allows the baker to put the pretzels into the oven. A modern-day peel can be found at your favorite pizza restaurant.
• European culture makes the mid-Atlantic states the nation's Pretzel Belt. Per-capita pretzel consumption in these states is 4 pounds a year, twice the U.S. average.
• Pretzels are the third most preferred salty snack food in America – after potato chips and tortilla chips, respectively.