wine

Precedella | 1500’s Pretzels made with Wine

September 30, 2020 admin bretzel, first octoberfest, first oktoberfest, food history, german food, german recipes, history of octoberfest, history of pretzels, homemade pretzels, how to form pretzels, how to make pretzels, how to twist pretzels, max miller, medieval food, medieval germany, medieval monk, medieval pretzel, medieval recipes, munich, octoberfest, oktoberfest, oktoberfest history, pretzel, pretzel history, pretzel recipe, renaissance food, renaissance recipes, tasting history

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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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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
Aniseed: https://amzn.to/32y0tRy
Cinnamon: https://amzn.to/32vCOkL
Silpat: https://amzn.to/2E3zTpY

LINKS TO SOURCES**
On Food and Cooking by Harold McGee: https://amzn.to/3c3W1Nn
https://www.history.com/news/the-pretzel-a-twisted-history

The History of Pretzels

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Precedella
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.

MODERN RECIPE
INGREDIENTS
– 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

METHOD
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.

PHOTO CREDITS:
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
Santa: http://pngimg.com/download/38495
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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