Precedella | 1500’s Pretzels made with Wine

Explore thousands of documentaries on CuriosityStream today and get the whole year for $14.99 by visiting and using the code ‘TASTINGHISTORY’! Thank you to CuriosityStream for sponsoring this video.

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.

Follow Tasting History here:
Reddit: r/TastingHistory

Help Support the Channel with Patreon:

Tasting History’s Amazon Wish List:

Canon EOS M50 Camera:
Canon EF 50mm Lens:

On Food and Cooking by Harold McGee:

The History of Pretzels

**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.

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:
Beer Hall: holzijue via Pixabay
Laugenbrezeln: Bild von Sebastian Ganso via Pixabay:
Gallic Fields: 0 A.D. Team
Christmas Tree:
Bakery Emblem: By Frank Vincentz –
Saint Patrick: By Nheyob –
Pretzel from Burg: By Frank Vincentz
Hard Pretzels: By 1195798 –

#tastinghistory #octoberfest #oktoberfest #pretzel

Leave a Reply

Your email address will not be published.