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Wonder which one will mention that "Wine" in any old recipe will mean "Whatever wine (or wine based product) you have on hand", especially in countries that imported wine and didn't grow it.
BBC's "Historic Farm Series" is a good one!! They talk about cooking in the time periods they're temporarily living in as well - you may enjoy them! They start in the Tudor Era and go all the way up to WWII times. Love living history!
Regarding laugenbretzels: where I work in Switzerland we have corporate pretzel training, where they taught us how to make them. (a) they are really, really good fresh. (b) lye is horrific. It's sodium hydroxide, the classic alkaline drain cleaner, and it's not safe to work with unless you're careful --- we're talking gloves and eye protection here. However, you can use bicarbonate of soda instead. You get a milder colour and flavour, but it's so much easier to work with and won't blind you if you splash it in your eye (but still: don't do that).
Just know what you are working with and safety comes naturally. my girlfriend and I use it , different grades of course. She makes soap and I make food things like pretzels with it.
On telly there is always one program that shows literally the same every time. Sadly the last weeks they just went on about how sad Munich is because it is cancelled and that rich dirndl and lederhosen designers/sellers now don't earn anything
I checked out of my hotel in Munich the day before Octoberfest to travel the Romantic Rd for a few days before moving on to Austria. The hotel staff said I was leaving with all the locals and was doing the right thing!
@@TastingHistory Being born in, and living almost all my life, in Munich, I might say that the financial impact this year is severe (as in any other place around the globe I guess), but I certainly don't miss drunk people all day, dressed in awful imitations of "Trachten" clothes with sneakers, leaving all sorts of body fluids anywhere including public transportation. Rule of thumb here: At this time of the year, if a subway-car is empty in the rush hour, don't get in.
Max, Disney's loss was a huge gain for the rest of the world. Thank you and please continue your wonderful work. Your channel is amazing and my entire family loves your videos!!
My grandma makes little aniseed cookies shaped like pretzels every christmas (I'm german). And in my home area, the Bergisches Land, we have a traditional sweet, but crispy, pretzel. So pretzels are kind of a universality, not just the ones made with lye.
@@anneangstadt1882 In switzerland we have a cookie called Chräbeli or Anischräbeli. It usess a dough flavoured with anis and Kirschwasser that is then rolled in about 5cm long "sausages" that are lightly bendt and cut 3 times on the outside. then left to dry on an oven sheath for 24h at room temprature before being baked.
In case you are wondering: There is also a legend regarding the origin of the characteristic lye browning. According to that legend it was actually the result of an accident. A bakers apprentice was making Pretzels and wanted to give them a coat of sugar water before baking to slightly caramellize them. However, he accidentially confused the sugar pot with a pot full of sodium hydroxide (aka lye) which was used to clean the kitchen. He didn't realize his mistake until it was already too late and the Pretzels were in the oven, but when he opened it up, ready to discard what would probably be an inedible mess of etched dough, he instead found his Pretzels to have developed a reddish-brown, dark crust that was in fact rather tasty.
There’s a similar story as to how crunchy mini pretzels were made. A baker’s apprentice fell asleep by the oven and the pretzels shrunk from the heat. The baker came in and chewed out the apprentice, even biting on the supposedly inedible overdone pretzels and ending up loving it.
@@TastingHistory Which reminds me of my favorite scene from "Everybody Loves Raymond": noncook Deborah, Raymond's wife, is trying to bond with her gifted cook mother-in-law, over cooking. Included in the ingredients is a bottle of wine. Deborah, taking notes, asks: "How much wine?" "It depends how much is left, dear," is the deadpan reply. I actually do use wine or vinegar or lemon juice quite a lot in my cooking, because I have to watch my salt intake, and wine makes a very nice flavor substitute.
As a native of Lititz, I can say that the town is really proud of being the home of Julius Sturgis. Many of the road signs are even decorated with small pretzels. His bakery is still in operation on Main Street and offers tours. Though, your pronunciation of Lititz is rather unique. It's closer to LID-its, in fact.
Interesting tidbit about the Reinheitsgebot, my pharmacology teacher told me it was originally introduced not just to prevent brewers from using sugar in beer, but also to prevent them from using mind-enhancing plants like henbane, deadly nightshade, opium poppy and others, to brew the beer. Middle ages eh? They knew how to party.
Using sugar in beer wouldn't have been economic, as sugar was more expensive than malt. Brewers used a wide variety of herbs back in the day, though most would not include herbs so blatantly toxic as the ones mentioned. Some would be mildly toxic though and would enhance the drunkenness dare I say intoxication.(Similar to wild wines such beer would often make the guests agressive) The main reason for the Reinheitsgebot was pricing. The price was regulated for a Maß of beer, but only if your beer would hold the standards, you could sell it to that price. For most of the year the price was three Pfennig. Many brewers would cheapen their beer with rye-malt, the Reinheitsgebot forbade this. Now the brewer using cheaper rye is actually making less profit than if he used pure barley, because he needs to sell it for two pfennig or less, compared to the three he would get for a beer from barley. Funnily the price led to a last hurrah for cheap beers, as after the great famine of 1816 came the inflation, the Teuerung von 1817 This was the first time since the Reinheitsgebot was written that the price of beer drastically changed. It didn't however raise the prices of rye and oat beers.
Actually, it was to stop the trade in the traditional herb mixes used to flavour beers before the introduction of hops, which were primarily grown and mixed by monasteries. Newly protestant German princes wanted to halt trade that would benefit their Catholic adversaries while also increasing demand for hops, which was primarily grown on land owned by them.
@@Mabus16 Hops was already primarily grown by monasteries. The push to codify the use of herbs in beer started in bavaria(a catholic country) before the Reformation started The first in a line of orders is the so called Münchner Reinheitsgebot of 1487. It explicitly states barley, instead of just malt Later this was codified in the bavarian Landesordnung of 1517. This only applied to bavaria, and ever though similar laws in other realms existed, most weren't so hard on the herbs. Responsible for the vanishing of Grut, as it's called, is most likely the Hanse trading union. They traded in hops, hops was cheaper to get than grut, it could be dried completely and lasted comparatively long. Grut also doesn't have the same conserving properties of hops, so not only does the herb mixture itself spoil faster, the beer does so too. Grut also sometimes contained rye husks as a way to introduce yeast, which makes it spoil even faster. Later the Hanse was dominated by protestants. Only in the latter 16th c. did the claims start that poisonous plants were being used and such. Could be connected, but at this time herb beers were already vanishing, only Belgium the upper Rhineland and southern England still brewed those beers to some degree.
Originally, it actually didn't have anything to do with sugar, that was related to a 20th century controversy. In the 16th century sugar would still have been considered extremely rare and rather expensive (until the early 19th century, the only source of refined sugar would have been sugarcane which wasn't a naturally occuring plant in europe, meaning it would have to have been imported from another continent entirely). Another reason and quite possibly even the main reason was to prevent brewers from using wheat and rye. Around the time the law was introduced, grain shortages were actually rather common and the prices for it were already quite high (particularily for wheat). This in turn affected the bread prices and bread was of course a staple. By specifying that brewers were only allowed to use barley and not wheat or rye the bavarian authorities could both stabilize bread prices (thus preventing famines and ensuring public order) because now bakers were the only ones who actually had a use for those grains and also help against complaints about poor quality beer as a result of brewers using using rye. The use of additional ingredients like henbane or nightshade was not something the authorities approved of (though it should be noted that the purpose of those ingredients was not to get consumers drugged primarily, but rather, just like hops, to make it more long-lasting), but in and of itself it also wouldn't have been deemed important enough for an entire law to be made.
Tip from a German person: if you want really amazing warm przetzels in Germany go to any large train station and there should be a bakery called Ditsch. They're not homemade or anything but they are soooo good
@@pastoer7608 they're about 95 cents and i find that local bakeries often have pretty mediocre cold pretzels athough to be fair maybe it's better somewhere else like bavaria idk
I've thankfully had the opportunity to get a pretzel in Munich (well, in the airport at least). It was alright, definitely a good thing to get after an overnight flight across the Atlantic, lol
🥨 Here you are, just leve Poland alone... Hey France, go back BEHIND THE RHINE, it's NOT your... NO, NOT EVEN SAARLAND! RUSSIA NO, SPIT CRIMEA OUT, YOU AREN'T SUPPOSED TO EAT IT! NO NO NO, GREAT BRITAIN COME BACK, don't walk away... one big Kindergarten ....
Makes a dish that you don't completely love and are honest about it? What a rare and excellent feat, I wish this happened more often across all the channels I watch. Love the backstory and suggestions.
@@TastingHistory You should study baumgartner restoration ( th-cam.com/channels/vZe6ZCbF9xgbbbdkiodPKQ.html ), that dude has the smoothest transitions of all time, It always catches me off guard.
Anyone else just in awe that he pumps out these videos each week? Like the amount of experimentation that must goes into this AND all the editing. WOW he's honestly so incredible
@@KetchupwithMaxandJose is that emoji an extra to show emotion or is it important in how i read the sentence? Cuz i see that cross in rectangle and I've been trying to figure out what it is im so sorry 😩😩
Im from sweden and my grandmother used to make something similiar. In sweden we call pretzels "kringlor" (sort of means something twisted/knotted) and it refers both to a standard pretzel and a sweet cookie with the same shape. Anyway, my grandma made small cookies from a dough similar to the one in your video, very much like a shortbread. They were about 1/4 of the size compared to yours with pearl sugar sprinkled on top, mimicing the rock salt on leugenbretzel. Fantastic video as always, lots of love from Sweden
Funnily enough, in Germany we have the word "Kringel", too. It refers to, not exclusively but often, pastry in a circular form. "Butterkringel" for example.
Here in Russia we have Vyborg pretzels (Viipurinrinkeli). They're basically like the ones made here, but with more spices, no wine, and being a loooooot more crumbly (can confirm, having made a huge mess eating them) :D
I absolutely love it when you say things in other languages. As someone who speaks German and Chinese, I approve of the way you pronounced all those words in this and the last video.
It was 1991. I was active duty army stationed in a kasern near Stuttgart. We took the train to unterturkheim to the Octoberfest. I was a young lady, just out my marriage, back from Saudi and getting ready to come back to the states the next year. Omg. We had a blast. There were young German men going in the army. We signed their shirts and congratulated them. We all ended up in the beer tent. Had a chicken, and the humongous mug of beer. We all ended up singing German songs and dancing on the tables. I will never forget. 🎉❤
I have visited Munich a few times- never at Oktoberfest though. I have been to New Orleans for the Sugar Bowl- pretty figured Munich would be the same atmosphere during Oktoberfest. Curious- do the residents of Munich find that a good time to go on vacation somewhere?
Setting aside the impressive historical and culinary works this man produces (as a medieval historian myself), the fact that he's also a Pokémon master is superb.
this recipe really reminds me of the traditional italian cookies, pizzelles. Mainly the use of anise and it looks to have a similar color and texture as well. Worth making an episode if you can get a press for it.
The story about the pretzel making monks in Vienna hearing the invading Ottomans digging under the city walls is pretty much the same as the origin story for the croissant. Except in that story, the baker who allerted city officials is either rewarded with the exclusive right to sell a pastry shaped like the crescent moon emblem used by the Islamic Ottoman Turks or he bakes a crescent shaped pastry in celebration of the defeat. I've heard it both ways. Also, the pretzel shaped butter cookies are Danish. I remember them well. My grandmother always had a tin of Royal Dansk Danish butter cookies that included the pretzel shape.
I hate to say it, but as a person living near Munich, damn I was happy to hear they cancelled the Oktoberfest. No crazy, drunk, vomiting people everywhere this year \o/ And btw your german pronounciation was pretty good. :)
I haven't been to it in ages, but I loved it as a kid, but now, it's just horrible: 1) the beer-halls are hard to get into, especially, if you're in a group and if you need to go to a toilet, you're likely split up until everyone leaves! 2) it's horribly overcrowded. You bump into glowing cigarettes and umbrellas, while you get pushed by the masses 3) it's absurdly expensive (the beer alone is already a good example) 4) as a woman, you're likely to get groped or harassed 5) friends of mine got beaten up so bad that they ended up in hospital (one of them had a blood-soaked shirt thereafter and the police 6) didn't even bother investigating being already at their limit with all the other idi0ts) 7) People get so drunk that they piss themselves and vomit everywhere 8) Did I mention pickpockets on the perimeter and a high risk of muggings on your way to and fro?
@@edi9892 Very true indeed. I sometimes go the oktoberfest-like fairs in the nearby villages (Volksfeste), but never to Oktoberfest itself. They are basically the same, just smaller and less expensive.
@penguins inadiorama I get what you mean, but that doesn't change the fact that it has become too big and they just can't control the sheer number of idiots it attracts...
Another well-made, informative and enjoyable video. I thought your German pronunciation was quite good - it it apparent that you made an effort, which so many don't. Your delivery is excellent -- and charming.
Wow, that's a very exact description, for those times that is. With today's eggs, the mix of eggs and sugar would rather look as if the guy had jaundice. LOL!😁
As a Bavarian, thank you for this piece of history and mentioning how the Oktoberfest really started. And your German pronounciation is impeccable! 🥰💞 I love all your videos but this one I love a tiny bit more 😝🤣🇩🇪🇪🇺
As a German I really really don't like the Oktoberfest and everything associate with it, but I *do* like pretzels and I *did* like your video about them!
@@TastingHistory You're doing quite well tho, I've heard (way) worse, you got the "ch" sound in particular really well, which seems pretty hard for non-native speakers probs to you
It's incredible how much this pretzel recipe resembles recipes for Italian taralli (sometimes known in English as "round breadsticks"), which include wine as well as spices (although those are optional and can range from red pepper flakes to fennel and poppy seeds), but especially the variant from central Italy that I'm most familiar with, which are made with red wine and anise seeds and are indeed hard and crumbly! It's always incredible to see how much these old recipes have in common despite the geographical distance!
Your channel has taught me a lot, like my pokemon plush collection is sadly lacking, a lot of historical food seems amazingly tasty, and most importantly, if you try hard enough wine can be made into anything.
I love those historical rabbitholes as well. This guy is a veritable font of fascinating historical stories, and he has a real knack for interesting storytelling. History + stories + recipes = a very satisfying video, every time.
I’ve been to the Sturgis Pretzel Factory in Lititz, PA! It’s fun! You actually get to make your own pretzel. And they give you a pretzel making certificate. 😁
riesling is typically dry here where i come from in germany, and where riesling comes from^^ ...perhaps it is for the american market that they sell sweet riesling
Wines can be sweet, semi du and dry, depending on the fermentation. But there are wines that are predominantly one or the other. Riesling usually is dry, gewurztraminer or morio Muskat is usually sweet
Sounds like the flavor profile would be similar to biscochitos, a traditional Christmas cookie here in New Mexico that features anise. They do have more sugar and a nice sprinkling of cinnamon on top so they would be sweeter. Super delicious and I’m not a big anise fan, either. Actually, you should consider looking into New Mexican cuisines. Interesting history, and extremely delicious. I would love to see my state’s history covered by you, Max! Love the channel so, so much.
@@raerohan4241 Initially, Italy came in contact with coffee through Muslim merchants, do priests were opposed to its use. The Pope at the time tasted it and decided nothing that tasted so good could be evil. And the rest is history
My grandpa used to hand roll the pretzels for Hammond's Pretzels. We still get a tub of them every year for Christmas. Part of that German and Pennsylvania tradition, so this was a fun episode for me. Also thank you for pronouncing Lititz correctly!!!
I decided to try a little variation on the recipe, I omitted the anise, used 3/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp mace (nutmeg could work), increased the sugar to 1 cup and, then, whisked 4 Tbsp melted butter into the egg/sugar/wine mixture until it emulsified. I also let the dough rest for 30 minutes prior to forming. I was able to form it into 18 pretzels without it breaking. I brushed on melted butter, sprinkled a little cinnamon & sugar, baked half of them at 350 for 20 minutes and the other half at 375 for about the same amount of time. Both were good, I think I like the one's cooked at 375 better. Good stuff Max, my son and I very much enjoy watching your channel.
No, not everyone. I understood the German itself, but didn't understand why it had been written at least twice. So I had to go to the Internet to find out! On a German website. Ich bin so stolz :-)
I've been to the Oktoberfest in Munich 3 times. It's always a blast. The honest truth is the local fests is small towns are much more fun. Also, nothing can top the Christmas festivals in Nuremburg or Augsburg. Their pretzels, are the best.
I made mine with mustard powder and dried rosemary instead of anise and cinnamon. Also, I have a little German heritage in my family courtesy of my great-great aunt’s husband, so I appreciate you finding the recipe. Edit: They were crunchy and sweet, just how I like my pretzels. Wonderful recipe.
Now you made me wonder - did food in ye olde taverns was salty too, to drive up drink sales? Or did the high price of salt stop this practice? Though, with food like cheeses, herrings and probably salted meats being served that wasn't probably a big concern :)
"beat the eggs and sugar until they are as pale as me in the middle of winter" ... I hear you. Truly. My family is from Scotland and England. I am so white I'm almost pale blue. In winter I'm almost "glow in the dark" white.
Your pretzels remind me of Italian Fennel Taralli. They are somewhere in-between a cracker and a cookie and come in little crunchy-crumbly circles (think tiny bagels with less chew). I think most recipes call for wine in the dough too! I was obsessed with them as a kid and now they are my go-to nostalgia treat. Thanks for a fun episode!
''thousands of tourists'' , wow a tourist now thats a relic of a age long gone edit: also nice to see vienna mentioned, this time saved by pretzels not winged hussars
@@VulpeX2Triumph God the song... yeah, it's nice, but it's leaving so much out for the 3k Winged Hussars... like 15k more cav (largest cav charge in history), a load of infantry, the fact that hte infantry had battered the ottoman lines before the charge...
Randomly, I grew up in Lititz, and we went to the pretzel factory for a school trip. It was A Big Deal back then for us, LOL. When I returned through the area a handful of years ago, I dragged my kids through, and I had more fun than they did until we got to the tasting part. Thanks for the vid! I need to make pretzels now. :D
I'm from Mainz and I have never before heard of those Precedella - although we're very big on Pretzels here today still. So thank you for this enlightening episode! :D
Max I liked when you included to like the video as part of the instructions because it's a good reminder and it's cute. Many times I don't press like because I forget to do it.
I love seeing your new videos, I’ve been cooking old medieval recipes and when I found your channel it made me so happy. They’re so easy to follow and you add so much creativity and personality to it, even if I’m not going to be cooking what recipe you’re doing, I still watch because the history facts you add are really cool too and I’m def a history nerd lol
There's a quicker way though. After getting your dough to the right length, roll only from the ends, so you have a thinner end than middle. Then pick up the ends, and flick your wrist so it twists. You'll usually have two to three twists, like the one hanging around the neck.
In my family, I was born in the USA but my sisters/parents were born in Croatia/Italy, my mom made what pretty much is pretzels but the twisted dough was wrapped around an egg during easter and christmas... not sure if she did it for both but definitely annually (it's been a while since I've been a kid).
@@thayet Butterbrezn!!!! 🤤🤤🤤 Everytime I go by train from Düsseldorf to Coburg I have to change trains in Würzburg and my special Treat is always a Butterbrezn with chives. Or without whatever they have to offer,.
New year's pretzels are sweet and a child's godfather or godmother gifts them to the kid on the morning of January 1st. It's usually a huge thing an adult can't wrap their arms around and the entire family eats the new year's pretzel over the next 3 days. They're best 3 days later when they're dry and you dip them in warm milk to eat them.
Love the deep dive into the tangled history of pretzels. I don't bake much; I usually leave the baking parts of meals to my roommate who has more patience with math, but these pretzels look fun. Plus I like anise. As a fellow food history nerd-I gotta recommend my gateway drug to you. It's my most personally precious history book aside from my original copy of Lies My Teacher Told Me: Everything Your American History Book Got Wrong. That book is Art, Culture & Cuisine by Phyllis Pray Bober. I stumbled across it in high school and it taught me everything I know about Roman feasts, Egyptian beer & bread making and historical recreation of ancient feasts. Speaking of ancient beer -if you can find it, try Ta Henket and Midas Touch by Dogfish Head brewery-they're the most authentic of their ancient ales series (which are all delicious) and have fascinating backstories.
Hi Max, in the Swabian culture (Southwest German, part of the alemannic culture: Wurtemberg and Bavarian-Swabia), there are the "cookies" called Springerle (Springerlein: "Small Springlings" or "Springlets", with springing probably referring to "rising" as in what bread does). These contain aniseed as well. You might not enjoy their taste, but they are lovely in their appearance. A Franconian cookie that I can think of right now might be the "Muskatziner". They contain clove, are simple, yet neat in taste. A Bavarian cookie might be Dattelbusserl ("Date [fruit] kiss-let"). Also simple, but look lovely and taste amazing.
These are very similar to what my German fiancé's grandmother makes for chistmas - though she makes them tiny (like dime sized) :D Also, happy to see you get sponsorships, you've truly made it as a youtuber!
Saw the title, felt dread in my heart about the monk origin story, but of course you would never steer us wrong! (Or at least not deliberately.) Also yay new revenue streams! Welcome aboard, sponsors!
9:37 Fun fact: the Pagan Irish already had the concept of 3 personalies in 1 God as seen in their Goddess Brighid. St. Patrick did not need to explain anything lmao
What are your favorite documentaries to watch?
Get a whole year of documentary access for $14.99 by visiting curiositystream.com/tastinghistory and using the code ‘TASTINGHISTORY’
Wonder which one will mention that "Wine" in any old recipe will mean "Whatever wine (or wine based product) you have on hand", especially in countries that imported wine and didn't grow it.
Congrats on the sponsorship! I never saw a documentary I didn’t like. I couldn’t possibly decide on a favorite type.
will you do the history of the bagel?
Congrats on your sponsership!
BBC's "Historic Farm Series" is a good one!! They talk about cooking in the time periods they're temporarily living in as well - you may enjoy them! They start in the Tudor Era and go all the way up to WWII times. Love living history!
My wife has pretty much accepted that part of dinner Wednesday night is going to be whatever Tuesday's video is.
🤣 love that
Haha, that's brilliant. Wish I could come for dinner too! 👍😂
This is more of a sweet for your afternoon coffee or tea, if you drink either.
@@ragnkja it's an Octoberfest pretzel, so it's for the afternoon beer I think.
Cookies for supper sounds delightful.
I’ve owned a pretzel shop for 10 years. I never realized I was baking and selling such an ancient treat. Thank you for this video.
Thank you for keeping history alive!
where is your shop! Nothing is better then warm pretzel
When you're so hungry that you start drawing pretzels around saints in your holy book
🤣
Proof that the 4 o'clock munchies may be older than we think. 😅
Beats snails and weird butt trumpets
LOL!!!!
@@rabidfurify I think the butt trumpets were visual code for farts.
Regarding laugenbretzels: where I work in Switzerland we have corporate pretzel training, where they taught us how to make them. (a) they are really, really good fresh. (b) lye is horrific. It's sodium hydroxide, the classic alkaline drain cleaner, and it's not safe to work with unless you're careful --- we're talking gloves and eye protection here. However, you can use bicarbonate of soda instead. You get a milder colour and flavour, but it's so much easier to work with and won't blind you if you splash it in your eye (but still: don't do that).
Sodium hydroxide is also what you use to make soap from scratch 😄
Just know what you are working with and safety comes naturally. my girlfriend and I use it , different grades of course. She makes soap and I make food things like pretzels with it.
Are you working at Brezelkönig? ^^
@@some-online-dude No, but I have bought from them!
Well of course lye is just way stronger you'd just use much less I'd assume.
As someone who lived in Munich for 2 years, I guarantee the locals aren't heartbroken about the cancellation.
I wouldn’t imagine so. Though the businesses are probably bummed.
On telly there is always one program that shows literally the same every time. Sadly the last weeks they just went on about how sad Munich is because it is cancelled and that rich dirndl and lederhosen designers/sellers now don't earn anything
I checked out of my hotel in Munich the day before Octoberfest to travel the Romantic Rd for a few days before moving on to Austria. The hotel staff said I was leaving with all the locals and was doing the right thing!
@@TastingHistory Being born in, and living almost all my life, in Munich, I might say that the financial impact this year is severe (as in any other place around the globe I guess), but I certainly don't miss drunk people all day, dressed in awful imitations of "Trachten" clothes with sneakers, leaving all sorts of body fluids anywhere including public transportation. Rule of thumb here: At this time of the year, if a subway-car is empty in the rush hour, don't get in.
@@revilo1167 that's a universal rule!
Max, Disney's loss was a huge gain for the rest of the world. Thank you and please continue your wonderful work. Your channel is amazing and my entire family loves your videos!!
Disney's loss? Did I miss something?
@@some-online-dude Max used to be a Disney prince, Prince Charming if I’m not mistaken.
Thank you for explaining the Disney reference.
My grandma makes little aniseed cookies shaped like pretzels every christmas (I'm german). And in my home area, the Bergisches Land, we have a traditional sweet, but crispy, pretzel. So pretzels are kind of a universality, not just the ones made with lye.
Love that! Yeah, lye pretzels are the famous ones, but clearly not the only ones.
I grew up with Springerlies at Christmas, loads of aniseed! in this traditional German cookie. And still love that flavor.
@@anneangstadt1882 I'm not German but I love the flavor of aniseed. I guess that's why I like the flavor of black licorice.
@@anneangstadt1882 In switzerland we have a cookie called Chräbeli or Anischräbeli.
It usess a dough flavoured with anis and Kirschwasser that is then rolled in about 5cm long "sausages" that are lightly bendt and cut 3 times on the outside. then left to dry on an oven sheath for 24h at room temprature before being baked.
As a kid I always had Blätterteigbretzen, they are made with puffpastry and are sweet with nuts and cinnamon. I miss these
In case you are wondering: There is also a legend regarding the origin of the characteristic lye browning. According to that legend it was actually the result of an accident. A bakers apprentice was making Pretzels and wanted to give them a coat of sugar water before baking to slightly caramellize them. However, he accidentially confused the sugar pot with a pot full of sodium hydroxide (aka lye) which was used to clean the kitchen. He didn't realize his mistake until it was already too late and the Pretzels were in the oven, but when he opened it up, ready to discard what would probably be an inedible mess of etched dough, he instead found his Pretzels to have developed a reddish-brown, dark crust that was in fact rather tasty.
There’s a similar story as to how crunchy mini pretzels were made. A baker’s apprentice fell asleep by the oven and the pretzels shrunk from the heat. The baker came in and chewed out the apprentice, even biting on the supposedly inedible overdone pretzels and ending up loving it.
If you complain enough while cooking, everything can be made with wine
Indeed
@@TastingHistory Which reminds me of my favorite scene from "Everybody Loves Raymond": noncook Deborah, Raymond's wife, is trying to bond with her gifted cook mother-in-law, over cooking. Included in the ingredients is a bottle of wine. Deborah, taking notes, asks: "How much wine?" "It depends how much is left, dear," is the deadpan reply.
I actually do use wine or vinegar or lemon juice quite a lot in my cooking, because I have to watch my salt intake, and wine makes a very nice flavor substitute.
You just misspelled whine, ya know ... 🥂
@@freeto9139 It's my specialty....
Or if you're Adam Ragusea.
He does complain a lot...
As a native of Lititz, I can say that the town is really proud of being the home of Julius Sturgis. Many of the road signs are even decorated with small pretzels. His bakery is still in operation on Main Street and offers tours. Though, your pronunciation of Lititz is rather unique. It's closer to LID-its, in fact.
Interesting tidbit about the Reinheitsgebot, my pharmacology teacher told me it was originally introduced not just to prevent brewers from using sugar in beer, but also to prevent them from using mind-enhancing plants like henbane, deadly nightshade, opium poppy and others, to brew the beer. Middle ages eh? They knew how to party.
Using sugar in beer wouldn't have been economic, as sugar was more expensive than malt.
Brewers used a wide variety of herbs back in the day, though most would not include herbs so blatantly toxic as the ones mentioned.
Some would be mildly toxic though and would enhance the drunkenness dare I say intoxication.(Similar to wild wines such beer would often make the guests agressive)
The main reason for the Reinheitsgebot was pricing.
The price was regulated for a Maß of beer, but only if your beer would hold the standards, you could sell it to that price.
For most of the year the price was three Pfennig.
Many brewers would cheapen their beer with rye-malt, the Reinheitsgebot forbade this.
Now the brewer using cheaper rye is actually making less profit than if he used pure barley, because he needs to sell it for two pfennig or less, compared to the three he would get for a beer from barley.
Funnily the price led to a last hurrah for cheap beers, as after the great famine of 1816 came the inflation, the Teuerung von 1817
This was the first time since the Reinheitsgebot was written that the price of beer drastically changed.
It didn't however raise the prices of rye and oat beers.
Actually, it was to stop the trade in the traditional herb mixes used to flavour beers before the introduction of hops, which were primarily grown and mixed by monasteries. Newly protestant German princes wanted to halt trade that would benefit their Catholic adversaries while also increasing demand for hops, which was primarily grown on land owned by them.
@@Mabus16
Hops was already primarily grown by monasteries.
The push to codify the use of herbs in beer started in bavaria(a catholic country) before the Reformation started
The first in a line of orders is the so called Münchner Reinheitsgebot of 1487.
It explicitly states barley, instead of just malt
Later this was codified in the bavarian Landesordnung of 1517.
This only applied to bavaria, and ever though similar laws in other realms existed, most weren't so hard on the herbs.
Responsible for the vanishing of Grut, as it's called, is most likely the Hanse trading union.
They traded in hops, hops was cheaper to get than grut, it could be dried completely and lasted comparatively long.
Grut also doesn't have the same conserving properties of hops, so not only does the herb mixture itself spoil faster, the beer does so too.
Grut also sometimes contained rye husks as a way to introduce yeast, which makes it spoil even faster.
Later the Hanse was dominated by protestants.
Only in the latter 16th c. did the claims start that poisonous plants were being used and such.
Could be connected, but at this time herb beers were already vanishing, only Belgium the upper Rhineland and southern England still brewed those beers to some degree.
Originally, it actually didn't have anything to do with sugar, that was related to a 20th century controversy. In the 16th century sugar would still have been considered extremely rare and rather expensive (until the early 19th century, the only source of refined sugar would have been sugarcane which wasn't a naturally occuring plant in europe, meaning it would have to have been imported from another continent entirely). Another reason and quite possibly even the main reason was to prevent brewers from using wheat and rye. Around the time the law was introduced, grain shortages were actually rather common and the prices for it were already quite high (particularily for wheat). This in turn affected the bread prices and bread was of course a staple. By specifying that brewers were only allowed to use barley and not wheat or rye the bavarian authorities could both stabilize bread prices (thus preventing famines and ensuring public order) because now bakers were the only ones who actually had a use for those grains and also help against complaints about poor quality beer as a result of brewers using using rye.
The use of additional ingredients like henbane or nightshade was not something the authorities approved of (though it should be noted that the purpose of those ingredients was not to get consumers drugged primarily, but rather, just like hops, to make it more long-lasting), but in and of itself it also wouldn't have been deemed important enough for an entire law to be made.
@@stefanobi73 I am Grut
Tip from a German person: if you want really amazing warm przetzels in Germany go to any large train station and there should be a bakery called Ditsch. They're not homemade or anything but they are soooo good
Pizza pretzels OoO also the normal ones filled with butter
just go to any bakery and you will get a way better and cheaper pretzel
@@pastoer7608 they're about 95 cents and i find that local bakeries often have pretty mediocre cold pretzels athough to be fair maybe it's better somewhere else like bavaria idk
@@susannam3923As someone from Bavaria, Brezen in other parts of Germany just don't come close.
I've thankfully had the opportunity to get a pretzel in Munich (well, in the airport at least). It was alright, definitely a good thing to get after an overnight flight across the Atlantic, lol
As a German, let me say I am very impressed by your pronounciation. Well done! Can I have pretzel now? :D
Danke!
@@TastingHistory really. spot on.
🥨 Here you are, just leve Poland alone... Hey France, go back BEHIND THE RHINE, it's NOT your... NO, NOT EVEN SAARLAND! RUSSIA NO, SPIT CRIMEA OUT, YOU AREN'T SUPPOSED TO EAT IT! NO NO NO, GREAT BRITAIN COME BACK, don't walk away...
one big Kindergarten ....
@@aleisterlavey9716 Prussia, no stop bullying your brethren!
Makes a dish that you don't completely love and are honest about it? What a rare and excellent feat, I wish this happened more often across all the channels I watch. Love the backstory and suggestions.
That was low key a good transition to your sponsor, not gunna lie.
Thank you ☺️
@@TastingHistory You should study baumgartner restoration ( th-cam.com/channels/vZe6ZCbF9xgbbbdkiodPKQ.html ), that dude has the smoothest transitions of all time, It always catches me off guard.
Honestly!
Not gunna lye
Yeah!! I saw this comment and was looking for the segway(not knowing what the sponsor was), but it came out of left field😂
“Who’s that Pokémon!”
*Looks behind Max*
“It’s teddiursa!”
How many does he have like for real?
@@eddiespaghetti4450 their instagram says like more than a hundred
Came to see who else would comment on the new Pokémon 😂
I love seeing the new pokemon each time!
That brass flourish is all I need to hear for the seratonin to start flowing once more
Huzzah!
If this aint exactly the feeling.
Screw serotonin. Norepinephrine is where it's at.
@@custos3249 SNRIs ftw!
Anyone else just in awe that he pumps out these videos each week? Like the amount of experimentation that must goes into this AND all the editing. WOW he's honestly so incredible
He is 🥰 get hyped for next weeks episode!
@@KetchupwithMaxandJose is that emoji an extra to show emotion or is it important in how i read the sentence? Cuz i see that cross in rectangle and I've been trying to figure out what it is im so sorry 😩😩
Sanghee oh no! It’s a face with love hearts 😂
@@KetchupwithMaxandJose oh lolllllllll
No, no, no, you're saying it wrong. It's more like this: These PRETZELS are making ME thirsty!
🤣
These pretzels ..... are making me THIRSTY.
I am so impressed in how much effort you put into the pronounciation of all these foreign dishes! As a german I can only approve and applaud you!! ^^
Im from sweden and my grandmother used to make something similiar. In sweden we call pretzels "kringlor" (sort of means something twisted/knotted) and it refers both to a standard pretzel and a sweet cookie with the same shape. Anyway, my grandma made small cookies from a dough similar to the one in your video, very much like a shortbread. They were about 1/4 of the size compared to yours with pearl sugar sprinkled on top, mimicing the rock salt on leugenbretzel.
Fantastic video as always, lots of love from Sweden
Those sound good! Mine should probably have been smaller, but my dough kept breaking.
Funnily enough, in Germany we have the word "Kringel", too. It refers to, not exclusively but often, pastry in a circular form. "Butterkringel" for example.
Here in Russia we have Vyborg pretzels (Viipurinrinkeli). They're basically like the ones made here, but with more spices, no wine, and being a loooooot more crumbly (can confirm, having made a huge mess eating them) :D
I absolutely love it when you say things in other languages. As someone who speaks German and Chinese, I approve of the way you pronounced all those words in this and the last video.
I'm so proud to see you sponsored now! You're one of the very few good things that has come out of this pandemic. Great content as always!
Thank you 🙏 It’s definitely been an experience
It was 1991. I was active duty army stationed in a kasern near Stuttgart. We took the train to unterturkheim to the Octoberfest. I was a young lady, just out my marriage, back from Saudi and getting ready to come back to the states the next year. Omg. We had a blast. There were young German men going in the army. We signed their shirts and congratulated them. We all ended up in the beer tent. Had a chicken, and the humongous mug of beer. We all ended up singing German songs and dancing on the tables. I will never forget. 🎉❤
You can't even imagine how nice Munich is this year, it's nice to get a break from 3 weeks of drunken madness all over the city
But I wanted to be drunk all over your city :-(
han dler just be drunk in your own city it's cheaper
@@Kahzu word
I have visited Munich a few times- never at Oktoberfest though. I have been to New Orleans for the Sugar Bowl- pretty figured Munich would be the same atmosphere during Oktoberfest. Curious- do the residents of Munich find that a good time to go on vacation somewhere?
Setting aside the impressive historical and culinary works this man produces (as a medieval historian myself), the fact that he's also a Pokémon master is superb.
this recipe really reminds me of the traditional italian cookies, pizzelles. Mainly the use of anise and it looks to have a similar color and texture as well. Worth making an episode if you can get a press for it.
The story about the pretzel making monks in Vienna hearing the invading Ottomans digging under the city walls is pretty much the same as the origin story for the croissant. Except in that story, the baker who allerted city officials is either rewarded with the exclusive right to sell a pastry shaped like the crescent moon emblem used by the Islamic Ottoman Turks or he bakes a crescent shaped pastry in celebration of the defeat. I've heard it both ways.
Also, the pretzel shaped butter cookies are Danish. I remember them well. My grandmother always had a tin of Royal Dansk Danish butter cookies that included the pretzel shape.
Royal Dansk cookies are amazing!
The tins always seem to get repurposed as a container for sewing supplies.
I hate to say it, but as a person living near Munich, damn I was happy to hear they cancelled the Oktoberfest. No crazy, drunk, vomiting people everywhere this year \o/
And btw your german pronounciation was pretty good. :)
I haven't been to it in ages, but I loved it as a kid, but now, it's just horrible:
1) the beer-halls are hard to get into, especially, if you're in a group and if you need to go to a toilet, you're likely split up until everyone leaves!
2) it's horribly overcrowded. You bump into glowing cigarettes and umbrellas, while you get pushed by the masses
3) it's absurdly expensive (the beer alone is already a good example)
4) as a woman, you're likely to get groped or harassed
5) friends of mine got beaten up so bad that they ended up in hospital (one of them had a blood-soaked shirt thereafter and the police 6) didn't even bother investigating being already at their limit with all the other idi0ts)
7) People get so drunk that they piss themselves and vomit everywhere
8) Did I mention pickpockets on the perimeter and a high risk of muggings on your way to and fro?
@@edi9892 Very true indeed. I sometimes go the oktoberfest-like fairs in the nearby villages (Volksfeste), but never to Oktoberfest itself. They are basically the same, just smaller and less expensive.
I know what you mean...
@penguins inadiorama I get what you mean, but that doesn't change the fact that it has become too big and they just can't control the sheer number of idiots it attracts...
@penguins inadiorama Heh, or if you're argentinian you can mix both up
Another well-made, informative and enjoyable video. I thought your German pronunciation was quite good - it it apparent that you made an effort, which so many don't. Your delivery is excellent -- and charming.
"Beat the eggs and sugar until they are as pale as I am in the middle of winter." 👌
Wow, that's a very exact description, for those times that is. With today's eggs, the mix of eggs and sugar would rather look as if the guy had jaundice. LOL!😁
@@isabellabihy8631 was gonna make a joke about getting his liver and gallbladder checked.
As a Bavarian, thank you for this piece of history and mentioning how the Oktoberfest really started. And your German pronounciation is impeccable! 🥰💞 I love all your videos but this one I love a tiny bit more 😝🤣🇩🇪🇪🇺
As a German I really really don't like the Oktoberfest and everything associate with it, but I *do* like pretzels and I *did* like your video about them!
German subscriber here, I learned so much about the history of a famously German food! Great content.
The way americans pronounce german words always makes me so happy. Something about this particular accent sounds so silly, always gets me to smile :3
I’ll do anything to make people smile 😀
It goes both ways. Delightful
@@TastingHistory it sounds so so so cute. I love it!
@@TastingHistory But to be honest: your pronunciation was nearly on point.
@@TastingHistory You're doing quite well tho, I've heard (way) worse, you got the "ch" sound in particular really well, which seems pretty hard for non-native speakers
probs to you
It's incredible how much this pretzel recipe resembles recipes for Italian taralli (sometimes known in English as "round breadsticks"), which include wine as well as spices (although those are optional and can range from red pepper flakes to fennel and poppy seeds), but especially the variant from central Italy that I'm most familiar with, which are made with red wine and anise seeds and are indeed hard and crumbly! It's always incredible to see how much these old recipes have in common despite the geographical distance!
"...beat the eggs and sugar until they are as pale as I am in the middle of winter."
I resemble that remark
Top comment
I am that pale year round. I’m not an albino or vampire but I could play one on TV.
@@phoebegraveyard7225 My spouse told me that I'm so white I glow when the moon is out...and he's not wrong.
y are there so many white people in this thread ew
Why are some white people always so obsessed with how pale they are... Kinda weird
Your channel has taught me a lot, like my pokemon plush collection is sadly lacking, a lot of historical food seems amazingly tasty, and most importantly, if you try hard enough wine can be made into anything.
I love the random Pokemon in the background of every episode.
theyre not random
I love those historical rabbitholes as well. This guy is a veritable font of fascinating historical stories, and he has a real knack for interesting storytelling. History + stories + recipes = a very satisfying video, every time.
I’ve been to the Sturgis Pretzel Factory in Lititz, PA! It’s fun! You actually get to make your own pretzel. And they give you a pretzel making certificate. 😁
My gosh, your honesty about your personal thoughts on their flavor is so refreshing! c:
riesling is typically dry here where i come from in germany, and where riesling comes from^^ ...perhaps it is for the american market that they sell sweet riesling
It's a misunderstood wine in America. Grocery store Riesling is disgusting shit, and most Americans only know those.
But it wasnt allways that way. If sweet or dry wines are preferred is a question of region and period.
My friend Jan, from Berlin, always said Germany exported all the sweet Riesling to America and kept the good stuff for themselves. 🤣
Wines can be sweet, semi du and dry, depending on the fermentation. But there are wines that are predominantly one or the other. Riesling usually is dry, gewurztraminer or morio Muskat is usually sweet
Yeah the Riesling here is gross nothing like the real stuff
Sounds like the flavor profile would be similar to biscochitos, a traditional Christmas cookie here in New Mexico that features anise. They do have more sugar and a nice sprinkling of cinnamon on top so they would be sweeter. Super delicious and I’m not a big anise fan, either. Actually, you should consider looking into New Mexican cuisines. Interesting history, and extremely delicious. I would love to see my state’s history covered by you, Max! Love the channel so, so much.
Catholic church: "Look, this stuff is too tasty to forbid"
That was also our position on coffee
They said after drinking all of the communion wine
@@kramermariav Do you mean when it got unbanned or were you not aware that it had been banned in the first place?
@@raerohan4241 Initially, Italy came in contact with coffee through Muslim merchants, do priests were opposed to its use. The Pope at the time tasted it and decided nothing that tasted so good could be evil. And the rest is history
Monks do keeps the spirits up
We have "taralli al vino" (wine pretzels) in Italy, very similar to this! With red wine and they come out really good :)
This has got to be one of the best TH-cam channels in history. Amazing work!
Stuck at home since February and these vids made it much more bearable
My grandpa used to hand roll the pretzels for Hammond's Pretzels. We still get a tub of them every year for Christmas. Part of that German and Pennsylvania tradition, so this was a fun episode for me. Also thank you for pronouncing Lititz correctly!!!
I decided to try a little variation on the recipe, I omitted the anise, used 3/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp mace (nutmeg could work), increased the sugar to 1 cup and, then, whisked 4 Tbsp melted butter into the egg/sugar/wine mixture until it emulsified. I also let the dough rest for 30 minutes prior to forming. I was able to form it into 18 pretzels without it breaking. I brushed on melted butter, sprinkled a little cinnamon & sugar, baked half of them at 350 for 20 minutes and the other half at 375 for about the same amount of time. Both were good, I think I like the one's cooked at 375 better.
Good stuff Max, my son and I very much enjoy watching your channel.
I just wanted to say your pronounciation whether it is German, French or Mandarin seems to be on point every time
Absolute gem of a channel
TastingHistory: Makes a Video about Pretzels
Everyone (me included):
Diese Kommentarsektion ist nun Eigentum der Bundesrepublik Deutschland.
No, not everyone. I understood the German itself, but didn't understand why it had been written at least twice. So I had to go to the Internet to find out! On a German website. Ich bin so stolz :-)
Österreicher HIER!!!!
Max: [makes a video about pretzels]
Germany: "It's free real estate."
Austria: how do we sent over to Germany this time?
Thank yoooouuuu for having this available to watch rather than the debate. 👏
Thanks for the very accurate representation and warm hugs from Munich, Germany ♥️
Congratulations on getting a sponsor! Well done, dude!
I've been to the Oktoberfest in Munich 3 times. It's always a blast. The honest truth is the local fests is small towns are much more fun. Also, nothing can top the Christmas festivals in Nuremburg or Augsburg. Their pretzels, are the best.
A weihnachtsmarkt will always win in my opinion. ☺️
@@TastingHistory Absolutely. Germans, know how to do Christmas for sure.
@@TastingHistory Do try the Belgian version when the situation allows. Mulled Kriek is a delight on a par with a good warm gluhwein.
I made mine with mustard powder and dried rosemary instead of anise and cinnamon. Also, I have a little German heritage in my family courtesy of my great-great aunt’s husband, so I appreciate you finding the recipe.
Edit: They were crunchy and sweet, just how I like my pretzels. Wonderful recipe.
My münchner boyfriend jokes that biergartens make their food dry and salty- so you will buy more beer to wash it down!
Makes sense!
It is a truth the world over, almost all bar snacks are salted and dry.
Now you made me wonder - did food in ye olde taverns was salty too, to drive up drink sales? Or did the high price of salt stop this practice? Though, with food like cheeses, herrings and probably salted meats being served that wasn't probably a big concern :)
@@FrikInCasualMode I bet it was, pub landlords can't have changed muuch in personality over the centuries.
@@BlackStar2161 Greed. Greed never changes.
8:17 You are my bloody hero, dude.
Max: not that I encourage that sort of behavior while you're at work.
Me watching this video at work: * heavily sweating *
Just wanted to say your Heine/Schumann “Ich Grolle Nicht” reference made me chuckle. I always appreciate your subtle music references! 😉
"beat the eggs and sugar until they are as pale as me in the middle of winter" ... I hear you. Truly. My family is from Scotland and England. I am so white I'm almost pale blue. In winter I'm almost "glow in the dark" white.
Congrats on the sponsor! Another step up!! So excited for all the videos (sponsors and all) to come!!
Guess Jose couldn't figure out a good Pokemon to go with beer and pretzels, so he used Teddiursa to go with the Black Forest motif.
It’s trueeeee 😭 I too am CANCELLED
@@KetchupwithMaxandJose Yeah, sadly, Pokemon never went for the boozy theme...
alaras next weeks is fitting tho (I think?) it’s a great episode 😂
@@KetchupwithMaxandJose Better than pretzels? Looking forward to it!
@@KetchupwithMaxandJose and here i am thinking it was a pun on beer and bear 😳
thanks, max! even your "commercial" for curiosity stream was fun to watch. :)
Your pretzels remind me of Italian Fennel Taralli. They are somewhere in-between a cracker and a cookie and come in little crunchy-crumbly circles (think tiny bagels with less chew). I think most recipes call for wine in the dough too! I was obsessed with them as a kid and now they are my go-to nostalgia treat. Thanks for a fun episode!
Yeah I was pretty surprised when he started listing the ingredients. My first thought was "this sounds an awful lot like taralli"
Thank goodness I found this channel. Binge watching your videos like crazy.
''thousands of tourists'' , wow a tourist now thats a relic of a age long gone
edit: also nice to see vienna mentioned, this time saved by pretzels not winged hussars
😩 so sad
I remember when I had tourists, back in the day. (My job /notjob at the moment :-( )
The winged Hussars from Poland arrived at the second siege of Vienna in 1683...so the Brezelmacher (Pretzel-Makers) may save Vienna in 1529...
and suddenly SABATON : th-cam.com/video/rcYhYO02f98/w-d-xo.html
@@VulpeX2Triumph God the song... yeah, it's nice, but it's leaving so much out for the 3k Winged Hussars... like 15k more cav (largest cav charge in history), a load of infantry, the fact that hte infantry had battered the ottoman lines before the charge...
I love the changing pockemon dolls at the background!!!!
"These pretzels are making me thirsty" LOL
I dont know if i'm more impressed by the history or having a different pokemon in the background in each video
“Ich grolle nicht...” My goodness, that took me back to when I was a singing student!
Randomly, I grew up in Lititz, and we went to the pretzel factory for a school trip. It was A Big Deal back then for us, LOL. When I returned through the area a handful of years ago, I dragged my kids through, and I had more fun than they did until we got to the tasting part. Thanks for the vid! I need to make pretzels now. :D
I'm from Mainz and I have never before heard of those Precedella - although we're very big on Pretzels here today still. So thank you for this enlightening episode! :D
Seamless mention of your patron, honestly. Well done.
Also, pretzels
Thank you!
Max I liked when you included to like the video as part of the instructions because it's a good reminder and it's cute. Many times I don't press like because I forget to do it.
It’s a balance between wanting to remind people and being annoying 🤣 So I’m glad you don’t mind.
I love seeing your new videos, I’ve been cooking old medieval recipes and when I found your channel it made me so happy. They’re so easy to follow and you add so much creativity and personality to it, even if I’m not going to be cooking what recipe you’re doing, I still watch because the history facts you add are really cool too and I’m def a history nerd lol
“Beat the eggs & sugar until they are as pale as I am in the middle of winter”
Me, studying the colour, so my complexion in midsummer?
ok, the shade about catholics taking from the pagans? i ADORE max for calling that out AND giving examples!
Your pretzel shapes I must say are stunning they look professional like how I would image a bakery shop might make them.
Thank you! I watched several excellent videos on how to do it ☺️
There's a quicker way though. After getting your dough to the right length, roll only from the ends, so you have a thinner end than middle. Then pick up the ends, and flick your wrist so it twists. You'll usually have two to three twists, like the one hanging around the neck.
In my family, I was born in the USA but my sisters/parents were born in Croatia/Italy, my mom made what pretty much is pretzels but the twisted dough was wrapped around an egg during easter and christmas... not sure if she did it for both but definitely annually (it's been a while since I've been a kid).
“Doesn’t seem like something they’d have done, but I suppose it’s possible...” had me dying 😂
My husband I just found your channel and we love the ever-changing pokemon guests!
I am surprised Pretzels were never stuffed with cheese in the dough. Cheese, dough wine, beer, and mustard go so well together.
Well, you can find gratinated pretzels in many parts of Germany.
Too thin. But you can slice them horizontally and spread on butter or use it as a sandwich
the shape doesnt really work with stuffing, but there are gratinated pretzels
@@thayet Butterbrezn!!!! 🤤🤤🤤 Everytime I go by train from Düsseldorf to Coburg I have to change trains in Würzburg and my special Treat is always a Butterbrezn with chives. Or without whatever they have to offer,.
Congrats on the sponsor!!!
New year's pretzels are sweet and a child's godfather or godmother gifts them to the kid on the morning of January 1st. It's usually a huge thing an adult can't wrap their arms around and the entire family eats the new year's pretzel over the next 3 days.
They're best 3 days later when they're dry and you dip them in warm milk to eat them.
Dude I love this channel. I also like that you're passionate about cooking AND history. both of those are my hobbies.
Thank you!
8:15 The moment my little Pagan heart beat extra fast as Max casts all the shade and spills the tea on the origins of Christian holidays. :3
Best show ever......thank you
Love the deep dive into the tangled history of pretzels. I don't bake much; I usually leave the baking parts of meals to my roommate who has more patience with math, but these pretzels look fun. Plus I like anise.
As a fellow food history nerd-I gotta recommend my gateway drug to you. It's my most personally precious history book aside from my original copy of Lies My Teacher Told Me: Everything Your American History Book Got Wrong. That book is Art, Culture & Cuisine by Phyllis Pray Bober. I stumbled across it in high school and it taught me everything I know about Roman feasts, Egyptian beer & bread making and historical recreation of ancient feasts. Speaking of ancient beer -if you can find it, try Ta Henket and Midas Touch by Dogfish Head brewery-they're the most authentic of their ancient ales series (which are all delicious) and have fascinating backstories.
Hi Max,
in the Swabian culture (Southwest German, part of the alemannic culture: Wurtemberg and Bavarian-Swabia), there are the "cookies" called Springerle (Springerlein: "Small Springlings" or "Springlets", with springing probably referring to "rising" as in what bread does).
These contain aniseed as well. You might not enjoy their taste, but they are lovely in their appearance.
A Franconian cookie that I can think of right now might be the "Muskatziner". They contain clove, are simple, yet neat in taste.
A Bavarian cookie might be Dattelbusserl ("Date [fruit] kiss-let"). Also simple, but look lovely and taste amazing.
This is basically the exact same recipe as wine biscuits that are super popular in Southern Italy !!
I love your videos. Two of my favorite kinds of videos; historical and food
These are very similar to what my German fiancé's grandmother makes for chistmas - though she makes them tiny (like dime sized) :D Also, happy to see you get sponsorships, you've truly made it as a youtuber!
Dime sized?! So cute. And thank you 😊
man, i really love this channel. a nice little history lesson and an easy recipe that no one really makes.
Saw the title, felt dread in my heart about the monk origin story, but of course you would never steer us wrong! (Or at least not deliberately.)
Also yay new revenue streams! Welcome aboard, sponsors!
Your videos make my day I swear
9:37
Fun fact: the Pagan Irish already had the concept of 3 personalies in 1 God as seen in their Goddess Brighid. St. Patrick did not need to explain anything lmao