6/14/2023 0 Comments Pretzel sticksPretzels were hidden on Easter morning just as eggs are hidden today, and are particularly associated with Lent, fasting and prayers before Easter. As time passed, pretzels became associated with both Lent and Easter. Pretzels made with a simple recipe using only flour and water could be eaten during Lent when Christians were forbidden to eat eggs, lard, or dairy products such as milk and butter (cf. Within the Christian Church, pretzels were regarded as having religious significance for both ingredients and shape. A 12th century illustration of the banquet of Queen Esther and King Ahasuerus in the Hortus deliciarum from the Alsace region (today France) may contain the earliest depiction of a pretzel. The pretzel has been in use as an emblem of bakers and formerly their guilds in southern German areas since at least the 12th century. The German name " Brezel" may derive also from Latin bracellus (a medieval term for 'bracelet'), or bracchiola ('little arms'). In Germany, there are stories that pretzels were the invention of desperate bakers held hostage by local dignitaries. Another source locates the invention in a monastery in southern France. He calls the strips of baked dough, folded to resemble arms crossing the chest, 'pretiola' ('little reward')". n Italian monk invents pretzels as a reward to children who learn their prayers. According to some narratives, as cited by several sources, including The History of Science and Technology, by Bryan Bunch and Alexander Hellemans, in 610 AD ". There are numerous accounts regarding the origin of pretzels, as well as the origin of the name most state that they have Christian backgrounds and were invented by European monks. Store in an airtight container for up to 1 week.Pretzel depicted at a banquet of Queen Esther and King Ahasuerus. Transfer to a cooling rack for at least 20 minutes before serving. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Cover the dough not being used with a slightly damp towel to help prevent drying out. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat. Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Allow to sit for 5 minutes or until the mixture begins to foam. Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.
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