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Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel is still one of the most common pretzel types to date. Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction .
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The Federal Pretzel Baking Company began with the Nacchio family's small bakery, which they grew into a large-scale manufacturing business of soft pretzels, using a secret recipe. [3] 1922 Maria and Giuseppe Nacchio owned a small Italian-American Italian artisan bread bakery where Maria made baked-style soft pretzels. [4]
The soft pretzel dates back to 7th-century France and was brought over to the Philadelphia area by the Pennsylvania Dutch. Pretzels were sold in Philadelphia by numerous vendors on street corners. [6] Federal Pretzel Baking Company defined the soft pretzel for most Philadelphians during the 1900s by first applying mass production and ...
Hot Sam Pretzels was an American restaurant chain selling soft pretzels.. Julius Young opened the first outlet at Livonia Mall in a Detroit suburb in Michigan. [1] [2]In 1971, the owners sold the company to General Host, who then owned the Detroit-based retailer Frank's Nursery & Crafts.
In 1971, Gerry Shreiber bought a struggling pretzel company in bankruptcy court for about $70,000. [1] Shreiber's plan was to market soft pretzels to sports stadiums, which at the time had a limited menu. To build a display case, Shreiber used several metal hooks arranged in the shape of a tree, and built a glass case around it.
The perhaps best known shape is the pretzel, while rolls or buns are specifically called Laugensemmel or Kastanie (Bavarian), Laugeweckle or Laugestängle (Swabian), and Laugenwecken, Laugenbrötchen or Laugenstange (everywhere else in Germany); Laugenweckerl in Austria; Silserli or Laugenbrötli in Switzerland.