The world can thank a frustrated teacher with leftoverbread doughfor the invention of the lenient pretzel . In 610 C.E. , while baking dinero , an Italian monastic decide to make a treat to motivate his distracted catechism students . He rolled out ropes of dough , twisted them to resemble hands crossed on the breast in prayer , and baked them . The monk baptize his snacks " pretiola , " Latin for " short payoff . " Parents who tasted their children ’s schoolroom treats bring up to them as " brachiola , " or " fiddling blazon . "
From there the baked treats spread to Germany , where they were made with flour , malt , salt , baker ’s barm , water supply and fat make them soft and chewy . Many of these Germans immigrated to Pennsylvania ’s Susquehanna Valley , where they became known as the Pennsylvania Dutch , fetch their pretzels with them .
While the descent of the pretzel may be debated , our dearest for them surely is not . These crunchy snack treats are beloved the earth over . Here are 10 distorted facts about your favorite pretzels .
1. Pennsylvania Rules
Speaking of Pennsylvania , there are about 45 pretzel companies in the state , include Snyders of Hanover . That mean about80 per centum of the pretzels soldin the U.S. are made in Pennsylvania .
2. High in Carbs
Traditionallymade fromwheatflour , the average soft pretzelcontains anywherefrom 300 to 500 calories . They ’re mellow in carbs , low in protein but hold back some B vitamin .
3. Mega Pretzel
The currentGuinness World Record bearer for large pretzelis Pilsener , Industrias La Constancia ( Pilsner of El Salvador ) . In October 2015 , employee broil a massive pretzel that measured 29 feet 3 inches ( 8.93 meters ) long by 13 human foot 3 inches ( 4 meters ) wide . It weighed a thumping 1,728 pounds ( 783.81 kilograms ) .
4. Tying the Knot
pretzel were incorporate into Swiss wedding ceremony ceremonies during the 16th century . A bride and stableboy would break a pretzel together , make a wish , and each use up half to symbolise their trades union .
5. Going Fully Automated
Pretzels were made entirely by hand until 1935 when the first automatize pretzel machine was produce . That allow factory baker to mass - produce about 250 pretzels per min .
6. Soaking Gives That Shine
Pretzels get their flavor and hallmark refulgence from soaking the dough for about 30 to 60 seconds insodium hydroxide(lye ) before they ’re baked . It ’s a proficiency that ’s similar to how bagels are train .
7. Who Eats the Most?
So , who eats the most pretzel in the U.S. ? That pureness break to Philadelphia . While Americans on average eat around 2 pounds ( 0.9 kilo ) of pretzels annually , Philadelphians feed about12 pounds ( 5.4 kilograms ) per class !
8. The Perfect Pairing
Beer and pretzel could be the perfect snack mating . Some say it ’s because the salty pretzels make you want to drink more beer , but the salt also may help boost the savour and hop acrimony of some beers , and provide a savour contrast for less hoppy styles .
9. From Soft to Crunchy
Julius Sturgis , owner of one of the first commercial pretzel bakeries in Pennsylvania , gets credit for the crunchy pretzel . His original pretzel were gentle , but he they went cold too tight . So Sturgistweaked his recipe , foreshorten the amount of water and increase the baking time , creating the crunchy , cracker - like pretzel that ’s still democratic today .
10. Sans Salt Please
Prefer your pretzels without table salt ? Then you ’re a fan ofbaldies .
Pretzel FAQs
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