Pretzel(from him. Kringeln"to bend, twist") - Northern European bakery product from pastry, resembling the letter B. In Germany and countries Northern Europe often depicted as an emblem on the signs of bread shops and bakeries.
According to legend, once the monks, wanting to thank the Creator for their daily bread, baked bread, giving it the shape of hands crossed on their chests in prayer. This is how the first pretzel was born. In southern Germany, a salty variety of pretzel is popular - pretzel. In Russia, the word pretzel has been known since the 18th century. Vyborg, annexed in 1710, had the nickname "Pretzel City". The Vyborg pretzel (butter, with cardamom and numerous spices) was baked according to the recipe of the Franciscan monks and delivered to imperial court since the time of Peter I. This type of pretzel (fin. Viipurinrinkeli) is popular in Finland.
Pretzels typically contain: wheat flour, salt, sugar, yeast, and water. According to the traditional recipe, the formed pretzel was boiled in water and baked in an oven on straw.
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Notes
Literature
- // Pokhlebkin V.V. About cooking from A to Z: Dictionary-reference book. - Mn. : Polymya, 1988. - S. 80.
Links
An excerpt characterizing the pretzel
Yermolov screwed up his eyes and smiled slightly when he heard these words. He realized that the storm had passed for him and that Kutuzov would confine himself to this hint.“He’s amused at my expense,” Yermolov said quietly, pushing Raevsky, who was standing beside him, with his knee.
Shortly thereafter, Yermolov moved forward to Kutuzov and respectfully reported:
“Time has not been lost, Your Grace, the enemy has not left. If you order to attack? And then the guards will not see the smoke.
Kutuzov did not say anything, but when he was informed that Murat's troops were retreating, he ordered an offensive; but every hundred steps he stopped for three-quarters of an hour.
The whole battle consisted only in what the Cossacks of Orlov Denisov did; the rest of the troops only lost a few hundred people in vain.
As a result of this battle, Kutuzov received a diamond badge, Benigsen also received diamonds and a hundred thousand rubles, others, according to their ranks, also received a lot of pleasant things, and after this battle, new changes were made in the headquarters.
“This is how we always do it, everything is upside down!” - Russian officers and generals said after the Battle of Tarutino, - just like they say now, making it feel that someone stupid is doing it upside down, but we would not have done it that way. But people who say this either do not know the business they are talking about, or deliberately deceive themselves. Every battle - Tarutino, Borodino, Austerlitz - everything is not carried out in the way that its stewards intended. This is an essential condition.
An innumerable number of free forces (for nowhere is a man more free than in a battle where life and death are at stake) influence the direction of the battle, and this direction can never be known in advance and never coincide with the direction of any one force.
If many, simultaneously and diversely directed forces act on some body, then the direction of movement of this body cannot coincide with any of the forces; but there will always be an average, shortest direction, that which in mechanics is expressed by the diagonal of the parallelogram of forces.
Why does the pretzel have such a shape?
Which US state eats pretzels the most?
Probably many people know that pretzels are a type of baked goods made from dough. They can be made from both hard and soft varieties, and are sweet or savory.
Most pretzels are shaped like a knot. Unique Shape pretzel is a symmetrical loop that is created by weaving a long strip of dough into a fancy pattern, forming a “pretzel loop”.
According to legend, the pretzel was invented by an Italian monk in 610 AD to reward children for their efforts in teaching prayers. The ascetic folded strips of dough that looked like the crossed arms of praying children. He called his creation pretiola, which means "little reward".
Whether this legend is true, reflecting the history of the origin of the pretzel, no one knows for sure. However, most experts agree that the pretzel has Christian roots.
For example, in the Catholic Church, pretzels have religious value because of their ingredients. When baked with a simple recipe of flour and water, fliers can be eaten during Lent, when certain foods are forbidden to Christians.
Over time, pretzels became associated with Lent and Easter. Indeed, such pastries were often prepared on Easter morning, and eaten along with Easter eggs.
German and Swiss immigrants introduced the pretzel, or as it is often called in Germany, the pretzel, in North America 19th century.
In 1858 Casper Glur, a Swiss baker and member of the Swiss Colonization Society, settled in Tell, Indiana.
He soon became famous for his pretzels, which were baked according to a secret Swiss recipe. Today, the recipe is still a secret, and stories about the city of Pretzel still attract tourists from all over the world.
Baking was not so popular until the moment in America they came up with a recipe for hard pretzels. In 1850, the first commercial hard pretzel bakery was opened. It happened in Lititz, Pennsylvania. These pretzels became popular as a snack food because they were more durable than soft pretzels when kept in an airtight container.
In the 20th century, pretzels became very popular in major cities. In particular, Philadelphia's large Italian-American population considers pretzels an integral part of the local cuisine. Today, the average Philadelphia resident eats about 12 times as many pretzels as the average American.
Pennsylvania today remains the center of pretzel production in the United States, accounting for 80 percent of the nation's pretzel-like baked goods. Fliers are produced by the US industry worth more than $550 million annually, and the average American eats more than 1.5 kg of pretzels every year.
Today, pretzel connoisseurs can enjoy their favorite baked goods with a wide variety of seasonings and ingredients. Including: special glaze, salt crystals, cinnamon, sugar, various nuts and all kinds of seeds. Pretzels can also be found in many interesting shapes: sticks, loops, braids, and even letters.
The German state of Bavaria is known as the birthplace of many traditions for which the country is famous throughout the world. It is believed that it was here that everyone's favorite pretzel was invented. "Around the World" figured out whether this is so, and learned a lot of interesting things about the German pretzel.
Who are you and where are you from, pretzel?
The pretzel is a bread pastry with playfully tucked and intertwined ends of the pigtail, creating a branded, recognizable around the world knot with two "ears". Such a knot was even officially called a pretzel loop (eng. pretzel-loop). This ruddy bagel is usually unsweetened and sprinkled with large granules of salt, which is why it is so popular in beer establishments. Now, however, you can find variations of it with cheese, seeds, nuts, and even with chocolate icing. The closest relative of the pretzel can be considered our native bagel with holes.
Until now, few people agree on where the pretzel actually came from, but one of the first mentions of such baking dates back to the distant 610 AD. e. The idea is attributed to Italian, and not at all German, monks, who came up with intricately shaped muffins to pamper children who had memorized the necessary prayers. The treat was called - pretiola Literally, "little reward". The bizarre interlacing of a bread braid was supposed to illustrate the interlacing of hands on the believer's chest during an appeal to God.
In different provinces and countries, the shape of the pretzel is different - the “arms” of the Bavarian, for example, are almost the same thickness as the “body” and “belly”, as the lower part of the pastry is usually called here. While in other lands there are also very thin plexuses attached to a much more voluminous lower part.
With three "holes" in the finished pretzel, they also draw a religious parallel - they are identified with the Father, the Son and the Holy Spirit. This theory, however, has not been confirmed by anyone, and the Germans are completely sure that the truth is behind them. According to legend, the baker, who was guilty before the Bavarian king, invented the pretzel in an attempt to atone for his guilt. Knowing about his baking skills as a baker, the king ordered him to bake bread through which he could see the sun three times at the same time.
The very name of baking comes, presumably, from Brezitella or Brachiatellium, which means "hands" in Old German and Latin respectively. Another theory points to the Latin Bracellus,"bracelet".
However, no matter where the pretzel comes from, one thing is clear: it has won a strong place in many hearts and is clearly associated with almost everyone with delicious pastries. In almost all European cities, the ornate pretzel is used on bakery signs to grab the attention of patrons.
Cooking instructions
The ingredients for making a bread curl are the most trivial: flour, yeast, water, baking soda, and salt. The original recipe meets all the canons of Lent and contains neither butter nor milk. Now, however, in most recipes you will find both - these two brothers allow the dough to become more fluffy, the crust - brown, and the taste - creamy.
Cooking a German bagel is also a kind of entertainment - the yeast dough that has come up is given correct form, twisting it into two-centimeter sausages, twisting the ends of the pigtails with each other and then attaching a twisted tail to the bottom, widest part of the product.
Plump raw pretzels should be placed near a window, preferably near a fan or near an ajar window, so that they are slightly weathered. This gives the firm ductility to the crust. After cooling, the pieces are dipped one at a time in boiling water with soda until they float to the top, which usually takes about five seconds. It is this procedure that allows pretzels to flaunt a perfectly smooth brownish crust.
With a professional approach, that is, in industrial production, soda is replaced with sodium hydroxide, but you should be extremely careful with it and use gloves and special eye protection. Glossy scalded pretzels are sprinkled sparingly with large granules of salt or, if desired, seeds, sesame seeds, grated cheese and other additives. Then the workpiece is finally sent to the oven.
By the way, not without legends here. In Germany, they are still arguing who came up with the idea of \u200b\u200blowering the pretzel in a soda solution. Usually, the cat of the same baker is considered a potential culprit. The supposedly mustachioed "cook" accidentally pushed pastries into the dishwashing tub.
To each his own
Germany
In Bavaria, you can find pretzel in absolutely any bakery and beer yard. This is the most versatile dish, which is primarily loved by the locals themselves and eat it for breakfast and lunch. Often the pretzel is cut in half, generously making a layer of butter, - a “sandwich” is obtained. (Butterbrezel). It is curious that our favorite “sandwich”, although it came from the German butterbrot, but just means "bread and butter" and in Germany is understood only as a pretzel with butter.
For lunch, bakeries offer sandwiches with meat, cheese and vegetables, framed by the same tanned bread bundle. In beer establishments, pretzel is traditionally not cut, but served in two sizes: small and huge - either on its own or in addition with a spread called obatzda (Obatzda). At every beer yard (Beer garden) has his own special dressing recipe, which he is proud of, keeping it a secret, sometimes for many centuries in a row. The basis of obatzda is usually a mixture of two Camembert-type cheeses, mixed in equal proportions with butter and flavored with spices.
Pretzel is also always served as a bite to Weisswurst- white sausage with sauce with the speaking name "Bavarian sweet mustard" (Bayerischer Süßer Senf).
Luxembourg and Switzerland
In Luxembourg, on Easter Sunday, a whole festival is held under code name"The Resurrection of the Pretzel". By tradition, young people present to their young ladies either a regular pretzel or a pretzel-shaped pie. The size of the baking directly depends on the volume of their feelings. In return, the girl can give the boyfriend an Easter egg, and in leap years and a whole pretzel, since at this time the initiative passes to them.
The expression "tie a knot" in relation to the newlyweds also appeared thanks to the famous bakery product. So, for example, in Switzerland, at a wedding, a couple breaks a pretzel and makes a wish.
USA
Another "center of consumption" of pretzels is located on the other side of the world - in America, in the state of Pennsylvania, and specifically in the city of Philadelphia, where in the 19th century many immigrants from Southern Germany and Switzerland, the so-called Pennsylvanian Dutch, gathered. They opened bakeries, introducing their favorite product to the New World, and quickly turned the pretzel into a local folk favorite. Today, the pretzel, paired with brown mustard, has become a symbol of the city and an official part of the local cuisine. It can be found both at home at the dinner table, and in schools on trays of students.
The culture of fast food and snacks slightly modified historical pastries, and one of the most popular delicacies in the New World was hard pretzels - small crispy crackers that look and taste no different from their voluminous soft-bodied "fathers". The first factory for the production of original crackers opened right there, in Pennsylvania, in the city of Lititz, in 1861. By the way, sometimes these pretzels are simple sticks with salt. But this is, of course, not a pretzel, but a completely different story.
Photos: ullstein bild / Contributor / Getty Images (x2), Nikada / Getty Images, Sean Gallup / Staff / Getty Images, Ulrich Baumgarten / Contributor / Getty Images, Anjelika Gretskaia / Getty Images
pretzel
pretzel, pl. pretzels, pretzels, m. (from German Krengel). Butter twisted bun in the shape of the letter V. Butter pretzel. Vyborg pretzel. (butter, with cardamom, named after the Finnish city of Vyborg). Curl up with a pretzel (colloquial) - lie bent over, tucking your legs to your chest. to substitute a hand with a pretzel to whom (colloquial) - to substitute a hand bent at the elbow, offering to go arm in arm, lean on. To write or make a pretzel, to take it out (with your feet) (colloquial) - go with an unsteady gait, staggering strongly (about drunks). For no pretzels (colloquially) - for nothing, for no benefits; not for any rugs.
Explanatory dictionary of the Russian language. S.I. Ozhegov, N.Yu. Shvedova.
pretzel
I, pl. -and, -ey and -ya, -ey, m. A twisted bread product resembling a figure eight in shape. * Write a pretzel (write out, make) (simple) - go staggering, drunken gait, write monograms.
reduce pretzel, -lka, m.
adj. pretzel, th, th.
New explanatory and derivational dictionary of the Russian language, T. F. Efremova.
pretzel
A confectionery product made from rich dough in the form of a twisted ring.
Something that resembles such a product in shape.
Wikipedia
pretzel
Pretzel- a northern European bakery product made from pastry, resembling the letter B in its appearance. In Germany and the countries of Northern Europe, it is often depicted as an emblem on the signs of bakery shops and bakeries.
According to legend, once the monks, wanting to thank the Creator for their daily bread, baked bread, giving it the shape of hands crossed on their chests in prayer. This is how the first pretzel was born. In southern Germany, a salty variety of pretzel is popular - pretzel. In Russia, the word pretzel has been known since the 18th century. Vyborg, annexed in 1710, had the nickname "Pretzel City". The Vyborg pretzel was baked according to the recipe of the Franciscan monks and supplied to the imperial court since the time of Peter I. This type of pretzel is popular in Finland.
Pretzels typically contain: wheat flour, salt, sugar, yeast, and water. According to the traditional recipe, the formed pretzel was boiled in water and baked in an oven on straw.
Examples of the use of the word pretzel in the literature.
The Yenisei stood still, stood still, the ice poked, poked, crunched at first drowsily, lazily, as if the river was stretching, but nevertheless warmed up, stirred itself, drove the guard strip, broke the ridge, and immediately it was whitely marked by rearing, squeezed ice, and the stale water breathed steam there, and swirled, and flooded along the cracks and gaps to the banks, and immediately the river became crowded, and it began to shove in all directions, and already pushed one, another ice floe onto the shore, there the hummock began to pile up on a stone goby, and the winter road broke, dark landmarks floated, and yellow pretzel the roads twisted, twisted along the guard, breaking off pieces from them, chewing with crackling fangs of ice, and from above, from distant places, even steeper and more assertive water gushed, and pure ice with someone's fenced holes, paths, forgotten footbridges, heaps of nazm, with wood chips - they piled a log house and a log with an ax stuck in it - they rolled the log house on the shore in a hurry and did not have time to grab a log with an ax, no, they did, they dragged it, they almost reached the bank, but the ice broke up
So much so that some time after the conquest of this port, he presented it as a gift to his wife, the Empress, on her birthday, joking that this was not an ordinary birthday pretzel.
But no one dared to blow on this dandelion, and especially we pretzel because Grandma Volk was looking after us.
One evening, when the stars lit up in the sky, we pretzel wandered around the Krutitsky tower.
Having jumped out onto the platform, the passengers turned on the heat, and we pretzel they dived first to the right, then to the left, wobbling between suitcases and bundles, trying to be the first to jump into the car.
We are with pretzel they jumped out into the street and, urged on by shouts and shots, ran across the square to the third iron house.
Multi-colored ribbons flutter from the shield under pretzel, and it seems as if the pretzel is completely alive, as if breathing with a ruddy belly.
On July 15, 1994, we, a group of four, led by pretzel, left for a position under Tin.
So, on the fifteenth of July, a group of four volunteers, led by pretzel was transferred to the area under Tin, to replace the group of Russians located there.
snake with pretzel, if you twist the snake well, a pretzel with a life buoy, a life buoy with an ocean, an ocean with a nautical map, a map is printed on paper, toilet paper, a toilet with cologne, cologne with alcohol, alcohol with alcohol, alcohol with drugs, those with a syringe, a syringe with a hole, a hole with a hole, a hole with a bed, a bed with potatoes - and the circle is closed.
clerk pretzel he bent over, spread his arms outstretched, twisted his legs like a wheel, and also up his nose and howled like a fashionista: “Yes, sir, we have exactly what you want for you, sir!”
Of course they are back,” shouted the King, triumphantly pointing to a dish of pretzels standing on the table.
The soldier accompanying them began to push pillows, pouches and bundles of pretzels, rolls, so that my young people were completely fenced off from each other.
After the allotted time, Nerka brought six excellent muzzled, round-sided puppies of pure bulldog breed, which were spoiled by one small detail: each puppy had a large black fluffy one lying on its back. pretzel tail.
Waving his tail lying on his back pretzel, the bastard jumped up to Nerka with clearly matrimonial intentions.
pretzel- This is a pastry product made in the shape of the number 8. The appearance of this muffin is often the same, but there are many baking options.
There are many secrets and mysteries associated with the history of the origin of this type of muffin. The word pretzel, translated from German, means to twist, bend. From the very beginning, the shape of the pretzel meant crossed arms over the chest, for prayer. The peasants began to bake pretzels for various church ceremonies, but during the fasts, they had to eat pretzels without muffin. After some time, pretzels were no longer consumed on church holidays, and began to be served as a snack.
In Russia, for the first time, pretzels appeared thanks to Peter I, who brought buns from Vyborg. Very quickly, pretzels became popular and loved by the whole yard. Pretzels were brought to the emperor several times a month. Local bakers could not find out the recipe for making pretzels, and only in the 50s, the baker Ivan Ivanov managed to borrow the recipe from the Finns. Since then, the pretzel has become one of the most favorite treats among the Russian people. You can learn more about making pretzels from the video.
Types of pretzels
Nowadays, there are many types of pretzels, which differ both in appearance, as well as in composition. Among all types, the most common are:
pretzel, which is a classic in Germany, is often salted and served with beer. This type, before baking, is dipped for a few seconds in a solution of baking soda.
Russian pretzel is a sweet bun sprinkled with granulated sugar, cooked in the number eight.
Estonian pretzel is a bun that is often prepared with various types of fillings, such as berry, meat and many others. This type of muffin differs in yeast dough, which does not crumble during a break.
The benefits and harms of pretzels
Pretzels are considered useful due to their composition. As part of the pretzel, is a large number of B vitamins, and many useful macro- and microelements. With moderate consumption of this type of muffin, the condition will improve nervous system and strengthen hair and nails.
The harm of the pretzel lies only in the fact that the classic form of this muffin contains a large amount of calories and carbohydrates, so the use of this type of muffin should be moderate, otherwise extra pounds may appear. People should also limit themselves to eating pretzels in order not to increase blood sugar levels.
Cooking at home
Making pretzels at home is not a difficult task, but a very delicate one. There are several stages of preparing pretzels that will not take much of your personal time.
For cooking you will need the following ingredients:
1.5 glasses of water;
4 cups flour;
2 tsp Sahara;
2 tsp salt;
2 tsp dry yeast;
30 g melted butter (without salt);
½ st. soda;
2 egg yolks.
Stage number 1 - Cooking the dough
First, mix water, salt and sugar in a saucepan. You need to interfere until the sugar and salt are completely dissolved, and only then add dry yeast. The resulting mixture, after being slightly stirred, is left for 15 minutes.
Then pour the flour on top of the resulting mixture, the main thing is to pour it evenly, it's easier to mix it.
Using a blender or mixer, mix the ingredients at the slowest speed. You can also knead with a wooden spoon or your hands.
If an electric dough kneader is used, then knead at medium speed until the dough begins to stick to the walls, and with your hands you need to knead for about 15 minutes until it stops sticking to your hands.
After the dough is kneaded, you need to spread the bowl with melted butter, and put the dough there. Then cover with cling film, and put in a warm place for about 2 hours, until it has increased several times.
Stage number 2 - Preparing pretzels
Next, we smear with oil the surface on which the work process will take place, and put the dough on it. With the help of hands, we begin to roll out the dough, forming a tourniquet, up to the forearm. Then you need to divide the tourniquet into parts.
To make classic pretzels, first place the dough in a U shape and cross the ends by pressing them together.
Before boiling the pretzels, make sure that the dough is firmly connected to each other, otherwise they will fall apart in the water.
Stage number 3 - Cook and bake
At this stage of cooking, it is necessary to turn on the oven in advance. To prepare soft pretzels, the oven is heated to 220 ° C, and for hard pretzels to 190 ° C.
After the oven has been set to heat up, it is necessary to pour nine glasses of water into the pan, and add baking soda. Put this pot on fire and bring to a boil.
When the water boils, take the pretzels and drop them one by one into the water for 40 seconds. After 40 seconds, put the pretzels on a baking sheet.
In order for the crust of the pretzel to be golden and crispy, it is necessary to anoint the pretzels with a mixture of egg yolk and two tablespoons of water. After the pretzels are greased, they are sprinkled with salt.
To get soft pretzels, they need to be put in the oven for fifteen minutes. But baking hard pretzels will take about one hour, and every twenty minutes, you need to check if they are burnt.
After baking the pretzels, they need to be removed from the oven and put on a plate. Let them cool down for 15 minutes. Best served with sauces.
