What’s not to like about salted pretzels? These pretzels are very unique and are quite different from a typical pretzel. This is what I grew up with, and what I always thought of when someone referred to pretzels.
As a kid in Timisoara, Romania, I walked by myself to school and back (from 2nd grade onward). My parents worked full-time, and there was no such thing as a school bus that would pick me up from the front of my house. I used to walk 0.6 miles (1.2 km) each way to and from school. On my way to school, there was a tiny concession stand on Calea Torontolului / DN6 that sold warm pretzels. Those pretzels are what I am making in this recipe. They are what I grew up with, and are near and dear to my heart. As a kid, I would rush to get to the store in the morning and get myself a warm pretzel. Sometimes the delivery would be pushed to later in the morning and that would leave me devastated; completely ruining my day because of how much I was looking forward to it. I was never in a rush to go to school; I was in a rush to get my hands on this magical pretzel and enjoy every single bite. I would eat the salt mixture first by peeling it off piece by piece. That memory is a part of my childhood, and will forever stay with me.
Most people associate pretzels with Germany, but history says that in 610 AD, an Italian monk invented pretzels as a reward for children who learned their prayers. The shape of the pretzel was said to resemble arms crossing to the chest in prayer. While the pretzel was adopted by bakers across Europe, Germany eventually took the lead and continued to develop the pretzels that we know today. The pretzel didn’t make it to the United States until the late 18th century, and was introduced by German immigrants that are known as the Pennsylvania Dutch. It is safe to say that pretzels can be considered a German street food: a delicious one that everyone continues to enjoy today!