We are basically in different worlds when it comes to our skill level. I’m very much novice, but I’m having fun, none the less. In the 15th century, the bakers guild of Kraków was granted a monopoly of preparing white bread including the Obwarzanek Krakowski. Initially Obwarzanek Krakowski were only prepared during Lent and only by bakers designated by the guild. By the mid-1800s, the rules had relaxed and any baker could prepare them at any time of year. I have multiple fondue pots in the cabinet over the fridge. I’ve been thinking about making fondue, something we haven’t done in many years. Tasting this bread today, fondue popped into my mind again. This would be the perfect texture for a cheese fondue. Is it sacrilege or just another spin on the pretzel and cheese dipping sauce? You can make the pretzel dough up to 24 hours in advance. You can shape the pretzel with the chilled dough but then prove them until they are room temperature before you poach them.

Pro tip– If you want to slow the process of rising place the bowl in a warm (switched-off) oven. Alternatively, you can slow the process of rising by leaving it in the fridge to slowly rise up to overnight. Preheat oven to 200 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.The preparation method is different, but the ingredients are basic bread at it’s best, like a baguette. . . classic! History of The Kraków Bagel/Pretzel (Obwarzanek Krakowski) Pro tip– This is just a guide, you may choose to make smaller or bigger pretzels. Divide the dough into fewer or more portions. Pro tip– You can add all these to the flour mixture directly, but I like to ensure everything is well combined first.

Cover the roasting pan with a lid and place in a preheated oven. Bake for 30 minutes, stirring after 15 minutes and again at the end. Flour– I like using bread flour for these pretzels recipe. It gives a soft chew bread with a tender crust. But, for years I have made this with all-purpose flour and it also works wonderfully. So, you can use either one. When did pretzels make their way to America? One rumor has it that the doughy knots came over on the Mayflower, and were used by the Pilgrims for trade with the Native Americans they met in the New World. German immigrants certainly brought pretzels with them when they began settling in Pennsylvania around 1710. In 1861, Julius Sturgis founded one of the first commercial pretzel bakeries in the town of Lititz in Lancaster County, Pennsylvania. Pro tip– The excess moisture on the baking tray will create steam. This will bake a crispy crust. If you want a soft crust wipe it dry. To shape the pretzel, roll each piece of dough into a long rope with pointed ends about 25 to 27 inches long (see video).The earliest written reference to Obwarzanki comes from the ledger of the Royal household in 1394. The entry states Alternatively, If your oven is hot and the pretzels tend to become darker before they are baked next time use only beaten egg white to brush the pretzels. Similarly, if your pretzels are not getting brown enough, you can use only beaten egg yolks to brush Water– As I said above, traditionally, pretzels are made with water, and yet the same amount of milk works just as well. You’ll start out this recipe by melting the butter and then letting it cool slightly. Next up, you’ll whisk an egg white and a little vanilla extract into the butter. The pretzels will get coated with the butter mixture and then sprinkled with a cinnamon and sugar dusting. The final step will be spreading the pretzels on a parchment-lined baking sheet and baking for about 15 minutes. Get ready for your kitchen to smell heavenly as they get all roasty-toasty! Now, the hardest part… letting the pretzels cool before digging in. Sure, you can go ahead and sneak a few, but they really are tastier once the sugary coating sets. It’s worth the wait!