The Pretzels are Ready
With the painting The Baker by Adriaenszoon displayed, I am blowing a cow’s horn as the painter depicted letting all know that the pretzels (arranged on the pretzel hanger) and in the basket and breads are out of the oven. (See the previous post for a closer look at The Baker)
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Posted in Bake oven, culinary history, food, food history, Pennsylvania German foodways, Pretzel Hanger, Pretzels | Tags: Bake oven, culinary history, food, food history, foodways
The Baker-Berckheyde, 1681
The Baker by Job Adriaenszoon (1681) is one of the better known 17th century paintings of a baker with a pretzel hanger selling pretzels. Note that my pretzel hanger (see post Pretzel Hanger) was constructed from this image.
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Posted in Bake oven, culinary history, food, food history, Pennsylvania German foodways, Pretzels | Tags: Bake oven, culinary history, food, food history, foodways
Placing Pretzels on a Hanger
The wood hanger that I am placing pretzels on is pictured in several 17th century paintings with bakers. Does any one know the actual name for the piece? I am referring to it as a pretzel hanger.
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Posted in culinary history, food, food history, Pennsylvania German foodways, Pretzels | Tags: culinary history, food, food history, foodways
Baked Pretzels
The religious connotations of the pretzel are more difficult to properly document than the German link to the pretzel (bretzel in German) as it became the emblem of the German Baker’s Guild in 1111. The pretzels pictured just came out of a quick, hot bake oven.
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Pretzels Ready for the Oven
Once the pretzels were shaped, dipped in lye and salted, they were placed on paper on tin baking sheets and set in a hot oven. I am just opening the bake oven door.
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Sprinkled with Salt
Pretzels have been considered an ancient Lenten bread prepared with ingredients that maintained the fast and shaped in the form of crossed arms over the breast in prayer. Salt is being sprinkled over the lyed pretzels.
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Pretzel Dipped in Lye
Each foot long strand of pretzel dough was dipped in actual lye (as historically done) rather than either a hot soda dip or egg wash that is frequently used today. Even though modern directions for the use of lye and pretzel making cautions use of safety goggles and other safety techniques, the pretzels pictured were dipped as per 17th century technique.
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Making Pretzel Strands
Each small ball of pretzel dough was worked into long strands. My goal was to achieve a foot long strand and then roll each again to two feet. The dough’s memory was stronger than my limited time. I would work out a nice foot long strand, release my hands and have one that was only about six inches. Me end result was slightly over foot long strands.
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Dividing into Balls
The pretzel dough was punched down after it had risen and divided into twelve approximately equal balls.
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Pretzel Dough Risen
In about an hour, the well-kneaded pretzel dough had doubled in size. The “dimples” in the dough, that demonstrate its liveliness, are evident in the picture.
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Posted in food, food history, Pennsylvania German foodways, Pretzels, receipts, recipes | Tags: culinary history, food, food history, foodways
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