The 170 regional recipes included in SPOONFULS OF GERMANY offer an in-depth look at the wide range of German regional cuisine. Classic dishes, such as Spaetzle and Sauerbraten, as well as forgotten delicacies like Westphalian Pumpernickel Pudding are featured. Numerous profiles, anecdotes, food lore, and a list of sources for German foods in the United States complete the book.
Pretzel baking in Germany goes at least back to the early twelfth century, when the pretzel first appeared on the coat of arms of the baker’s guild. The pretzel has been the symbol of the baker’s guild ever since, so if you are ever trying to locate a bakery in Germany, especially in a small town or village, just look for the pretzel symbol.
There are conflicting stories about how pretzels got their typical shape. One theory is that they show hands crossed in prayer. Another legend says that a baker who had been sentenced to death for shortchanging his customers, was promised remission if he could come up with a pastry through which the sun could shine three times. He invented the pretzel and saved his life.
Makes 10 pretzels
1 ounce fresh (cake) yeast
1 teaspoon salt
1/2 cup plus 1/3 cup lukewarm water
2 1/2 cups all-purpose flour
2 teaspoons baking soda
Coarse (kosher) salt for sprinkling
Dissolve the yeast and the salt in the lukewarm water. Gradually add the flour and work into a firm dough. Knead thoroughly for several minutes, using the kneading attachment of an electric mixer or your hands, until the dough easily detaches from the bottom of the bowl. Shape into a ball, cover with a clean damp dishtowel, and let stand for 2 hours at room temperature.
Briefly knead the dough again and shape it into a long roll. Cut it into 10 equal pieces and roll each piece into a rope about 12 inches long. The ropes should be thin on both ends and thick in the center. Twist each rope into the typical pretzel shape and press the joints together to make them stick. Place the pretzels on a greased baking sheet, cover with the dishtowel, and let stand for 15 minutes.
Dissolve the baking soda in 4 to 5 quarts of water and bring to a boil in a large pot. Reduce the heat. Drop one pretzel at a time into the water, and cook for 30 seconds, or until the pretzel rises to the surface. Take it out immediately with a slotted spoon and drain.
Return the pretzels to the baking sheet and sprinkle with coarse salt. If the salt does not stick well, brush the pretzels with baking soda water.
Place the pretzels on the middle rack in a cold oven and turn the oven on to 425 degrees F. Bake for 25 minutes, or until brown and crisp. Serve at once.
