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Pretzels & Beer are the staples of Oktoberfest. Today, we look at the festival’s history and that of its snack: Pretzels. Though the pretzel we’re making today is a little different from one you might find in Munich today.
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ORIGINAL 1581 RECIPE (From Ein New Kochbuch by Marx Rumpolt)
Take fair flour, egg yolk, and a little wine, sugar and anise and make a dough with it. With clean hands, roll it nicely long and rounded and make little pretzels. Place in a warm oven and bake, not burning it but until well dried so they are crisp and good. You may or may not use cinnamon. And it is called Precedella.
– 2 1/2 Cups (300g) flour
– 4-5 large egg yolks
– ⅓ Cup (80 ml) White Wine
– ¾ Cup (150g) Sugar
– ½ tsp ground aniseed
– ½ tsp ground cinnamon (optional)
– ½ tsp salt
1. Preheat the oven to 350F (180C).
2. Whisk together the flour, aniseed, cinnamon and sugar.
3. In a separate bowl, beat the egg yolks and sugar until smooth and pale. Then add the wine and mix until incorporated. Then, add in the dry ingredients 1/3rd at a time, mixing gently until there are no streaks. Be sure to not over mix or the pretzel will become tough.
4. Divide the dough into 5-6 pieces and roll each piece into a long rope. (If the dough is too sticky to handle, add more flour, 1 tablespoon at a time, until workable) Then form each rope into a pretzel and place on a lined baking sheet. Bake 12-15 minutes or until dry and crisp.
*Optional: Add an egg wash before baking to give the precedella a nice sheen.
Queen Therese of Bavaria: https://bit.ly/3meQBUy
Beer Hall: holzijue via Pixabay https://bit.ly/2ZF8thU
Laugenbrezeln: Bild von Sebastian Ganso via Pixabay: https://pixabay.com/de/photos/brezel-laugenbrezel-2630418/
Gallic Fields: 0 A.D. Team https://bit.ly/2GXscTj
Christmas Tree: http://pngimg.com/download/38644
Bakery Emblem: By Frank Vincentz – https://bit.ly/3c0lcAD
Saint Patrick: By Nheyob – https://bit.ly/2ZCHbZz
Pretzel from Burg: By Frank Vincentz https://bit.ly/3iwTSMQ
Hard Pretzels: By 1195798 – https://bit.ly/3iyFh3n
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